Champurrado (Chocolate Atole)

Champurrado is a thick Mexican chocolate beverage, traditionally made with masa harina, water, milk, sugar, and chocolate. It can be served hot or cold, and is often served with tamales. While it can be made with any type of chocolate, traditionally it is made with Mexican chocolate, which is a dark chocolate that contains cinnamon, almonds, and vanilla.


  • 1/2 cup masa harina
  • 2 cups water
  • 4 cups milk
  • 1/2 cup sugar
  • 1/2 cup Mexican chocolate, chopped


  1. In a large pot, whisk together the masa harina and water. Bring to a simmer over medium heat, stirring frequently. Cook for 5 minutes, or until the mixture has thickened.
  2. Add the milk, sugar, and chocolate. Stir until the chocolate has melted and the mixture is smooth. Cook for another 5 minutes, or until heated through.
  3. Serve hot or cold.

Potential Changes & Improvements

If you want a thinner champurrado, simply add more water. If you want it sweeter, add more sugar. And if you want it spicier, add a pinch of cayenne pepper.

What Other Food It Works Well With

Champurrado goes well with tamales, but can also be enjoyed on its own or with any type of Mexican food.

Common Mistakes

One common mistake is to add the chocolate too early. This can cause it to seize up and become clumpy. Another mistake is to not whisk the mixture frequently enough, which can cause it to become lumpy.

Nutritional Information

Serving size: 1 cup

Calories: 400

Fat: 14g

Saturated fat: 8g

Cholesterol: 36mg

Sodium: 107mg

Carbohydrates: 58g

Fiber: 3g

Sugar: 32g

Protein: 11g


This recipe contains milk, almonds, and vanilla. It may also contain traces of other allergens due to cross-contamination.

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