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Authentic Champurrado: Thick Mexican Chocolate Drink

Close-up of a mug filled with rich, thick Champurrado, topped with cocoa powder.
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Prepare hearty, traditional Champurrado, a thick Mexican chocolate atole made with masa harina, perfect for serving warm alongside tamales or buñuelos.

Ingredients

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  • 4 cups water
  • 4 cups milk (whole or 2%)
  • 1 tablet Mexican chocolate (about 3.1 oz)
  • 1/2 cup masa harina (corn flour for tortillas)
  • 1/2 cup piloncillo, grated or chopped (or packed brown sugar)
  • 1 cinnamon stick
  • 1/4 teaspoon ground cinnamon (optional, for extra spice)
  • 1/4 teaspoon anise seed (optional)

Instructions

  1. Combine water, milk, Mexican chocolate, piloncillo, cinnamon stick, and anise seed (if using) in a medium saucepan.
  2. Heat the mixture over medium heat, stirring occasionally until the chocolate and piloncillo dissolve completely. Do not let it boil. Remove the cinnamon stick before proceeding.
  3. In a separate small bowl, whisk the masa harina with about 1/2 cup of cold water or milk until a smooth, lump-free slurry forms. This step prevents lumps.
  4. Slowly pour the masa slurry into the warm chocolate mixture while whisking constantly.
  5. Continue to cook over medium-low heat, whisking frequently, for 10 to 15 minutes. The drink will thicken to a porridge-like consistency. Stir often to prevent the bottom from scorching.
  6. Once the Champurrado coats the back of a spoon and is steaming hot, remove it from the heat. Stir in the ground cinnamon, if using.
  7. Serve immediately in mugs.

Notes

  • For a smoother texture, you can blend the finished Champurrado briefly in a blender before serving.
  • If you do not have piloncillo, use packed brown sugar or granulated sugar to taste.
  • This drink pairs well with simple breakfast items or holiday treats like buñuelos. If you are looking for simple recipes for everyday meals, this is a great start.

Nutrition

Find it online: https://carlacooking.com/champurrado-recipe-thick-chocolate-masa-drink/