Champurrado (Chocolate Atole) + Video

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Champurrado (chocolate atole)

Champurrado is a chocolate-based drink with corn flour added to thicken it. I remember having champurrado on cold winter mornings in my grandmother’s cozy cocina. Grandma always seemed to know what little kids need on any given day, that’s what makes grandmas so special.

She made this thick chocolaty drink to help me warm up in the morning. If the champurrado was too hot I remember her pouring it back and forth between two cups to cool it off.

Watch this video to learn how simple it is to make champurrado (chocolate atole).

It filled my belly and sometimes it was all I needed for breakfast. As a kid, champurrado reminded me of a thinner version of cream of wheat with a rich and delicious chocolaty taste.

Champurrado

Champurrado is a very popular drink during Dia de los Muertos (Day of the Dead) and Las Posadas during Christmas season. I like the hint of corn after the initial taste of chocolate on my taste buds.

Champurrado made with Mexican chocolate and piloncillo

Champurrado (Chocolate Atole)

Print Recipe
4.3 from 10 votes
Rate this Recipe »

Ingredients

Instructions

  • In a large saucepan boil water with the two cinnamon sticks and anise star. Remove from the heat, cover and let the cinnamon sticks and anise star steep for about 1 hour. Remove the cinnamon sticks and anise star, return to low heat and slowly add the masa harina to the warm water, whisking until combined. Add milk, chocolate, and piloncillo.
  • Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately.

Nutrition

Calories: 133kcal, Carbohydrates: 22g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 42mg, Potassium: 127mg, Fiber: 1g, Sugar: 17g, Vitamin A: 142IU, Calcium: 118mg, Iron: 1mg

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

Subscribe to Muy Bueno to get new recipes in your inbox and stay in touch on Twitter, Facebook, Instagram, Pinterest and YouTube.

Photography by Jeanine Thurston