Mexican Champurrado (Champurrado Mexicano) is a chocolate-based atole traditionally made with Mexican chocolate (chocolate de metate), masa harina, piloncillo, and water.
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The corn masa naturally thickens the drink, giving it a rich, velvety texture and a distinct blend of chocolate and corn flavors.
Unlike classic atole made with cornstarch, champurrado gets its body from masa.
It's a traditional drink enjoyed during the fall and winter months and remains a staple for Día de Muertos, Las Posadas, Christmas gatherings, and holiday breakfasts.
This Mexican Champurrado recipe is simple and traditional, made with Abuelita Mexican chocolate, cinnamon, and corn masa for an authentic atole-style hot chocolate.
It's the perfect cozy drink for cold nights, holiday gatherings, or anytime you want an easy, homemade champurrado with authentic Mexican flavor.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Maseca (masa harina): adds the thick, velvety texture and the signature corn flavor that makes it a true atole.
- Nestle Abuelita Mexican Hot Chocolate Tablets: provides the deep, warm chocolate flavor with natural cinnamon notes.
- Piloncillo: sweetens the drink and adds rich, caramel-like depth.I include an Amazon link for convenience, but it's usually much cheaper at supermarkets like Food Lion or at any local Latino market. If needed, you can substitute it with light or dark brown
- Cinnamon stick: infuses the liquid with classic Mexican flavor.
- Water: helps dissolve the cinnamon and piloncillo, forming the base of the atole.
- Milk: Traditional champurrado is made with only water, but I love adding milk because it makes the drink even creamier, richer, and more delicious.
How to Make Mexican Champurrado
Note: Full instructions are provided in the recipe card below.
- Place the 200 g of instant masa harina in a medium bowl and add ½ cup of warm water. Add the remaining ½ cup gradually until the dough comes together-you may not need all of it. Once the masa is fully hydrated, cover it with plastic wrap and set it aside.
- Heat the remaining water in a clay pot (or heavy pot) over medium heat. Add the cinnamon stick and piloncillo. Let it simmer for 6-7 minutes, or until the piloncillo dissolves completely and the cinnamon releases its aroma.
- Pour in the milk and heat for about 10 minutes. Before it begins to boil, add the table chocolate in pieces and stir with a wooden spoon until fully dissolved.
- Meanwhile, in a blender, combine the hydrated corn masa with 1 cup of water and blend until completely smooth; set aside.
- Using a strainer, pour the blended masa mixture into the pot with the chocolate milk. Stir constantly to prevent sticking. Let it cook for about 30 minutes over medium-high heat, stirring often, until it thickens.
- Serve hot.
Hint:Whisk the champurrado constantly after adding the masa mixture to prevent lumps and to keep it from sticking to the bottom of the pot.
Storage, Make Ahead, & Freezing
Storage: keep leftover champurrado in an airtight container in the refrigerator for up to 3 days; it will thicken as it chills. Warm it over low heat, whisking constantly, and add a splash of milk or water to loosen the texture.
Make Ahead: prepare the chocolate-milk base a day in advance and add the blended masa when ready to serve.
Freezing: not recommended, as the masa can separate and become grainy upon thawing.
Camila's Tips & Variations
- Use an olla de barro: a clay pot naturally enhances the flavor, but make sure it's properly cured before using it for the first time.
- Chop the chocolate: cutting the chocolate de metate into small pieces helps it melt faster and dissolve evenly.
- Keep the heat low: Lowering the heat prevents the milk from spilling over as it warms.
- Blend the masa thoroughly: mixing it with water ensures a smooth mixture that won't form lumps.
- Strain the masa mixture: Pouring the blended masa through a strainer keeps the champurrado silky and smooth.
- Stir constantly: continuous stirring prevents the masa from sticking to the bottom of the pot and keeps the texture uniform.
- Simmer long enough: letting it cook for about 20 minutes allows the champurrado to thicken properly and develop its classic atole texture.
- Let it rest before serving: cooling it slightly helps the champurrado thicken and makes it easier to serve.
Frequently Asked Questions
What can I use instead of piloncillo?
Light brown sugar: it gives a similar sweetness and caramel flavor.
How do I prevent lumps in my champurrado?
Blend the masa with water and strain it into the pot: this keeps the drink smooth.
Why do I need to stir constantly?
Because champurrado thickens as it cooks, stirring prevents it from sticking to the bottom or burning.
Can I make champurrado without milk?
Yes: traditional champurrado is made with only water, and it still thickens well.
How thick should champurrado be?
Thick but pourable: similar to a light atole; simmer longer for a thicker version.
❤️ Love this Champurrado recipe?
Make sure to check out our delicious Atole de Guayaba recipe for a fruity and comforting variation.
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Recipe
Mexican Champurrado
Equipment
- Large clay pot or heavy pot
- Kitchen scale (optional but recommended)
Ingredients
- 200 g Plain corn masa (for tortillas)
- 2½ cups water , divided
- 1 small cinnamon stick
- 100 g piloncillo
- 1½ liters (6 cups) milk
- 180 g (2 tablets) Mexican table chocolate (Abuelita, Ibarra, or metate-style
Instructions
- Place the 200 g of instant masa harina in a medium bowl and add ½ cup of warm water. Add the remaining ½ cup gradually until the dough comes together-you may not need all of it.
- Once the masa is fully hydrated, cover it with plastic wrap and set it aside.
- Heat the remaining 1½ cups of water in a clay pot (or heavy pot) over medium heat. Add the cinnamon stick and piloncillo.
- Let it simmer for 6-7 minutes, or until the piloncillo dissolves completely and the cinnamon releases its aroma.
- Pour in the milk and heat for about 10 minutes. Before it begins to boil, add the table chocolate in pieces and stir with a wooden spoon until fully dissolved.
- Meanwhile, in a blender, combine the hydrated corn masa with 1 cup of water and blend until completely smooth; set aside.
- Using a strainer, pour the blended masa mixture into the pot with the chocolate milk. Stir constantly to prevent sticking.
- Let it cook for about 30 minutes over medium-high heat, stirring often, until it thickens. Serve hot.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
