Description
A warm, thick, and velvety traditional Mexican atole drink made with masa harina, Mexican chocolate, cinnamon, and milk. This Champurrado recipe delivers rich cultural flavor in under 45 minutes—perfect for cozy winter mornings or holiday celebrations.
Ingredients
Scale
- 1/4 cup masa harina
- 1 1/4 Mexican chocolate tablets (about 4 oz), such as Abuelita or Ibarra
- 2 1/2 cups water (divided)
- 2 cups milk (whole or plant-based)
- 1 cinnamon stick
- 2 oz dark brown sugar or piloncillo
Instructions
- Dissolve masa harina in 1/2 cup warm water and whisk until smooth.
- In a saucepan, bring 2 cups water and the cinnamon stick to a boil. Add Mexican chocolate and sugar; stir until dissolved.
- Whisk in the masa mixture. Once boiling again, add milk. Reduce heat and simmer 15–20 minutes, stirring occasionally until thickened.
- Remove cinnamon stick, strain for smoothness, and serve warm.
Notes
Strain Champurrado before serving for the smoothest texture. Adjust sweetness by adding more piloncillo or sugar to taste.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Drinks
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 25g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg