Mexican Champurrado

Total Time Prep: 20 min. Cook: 30 min. + standing
Yield 2-1/2 quarts
Test Kitchen Approved
Champurrado, a beloved atole, is prepared with cocoa and masa harina. This warm, thick beverage is enjoyed during the Mexican celebration season of Guadalupe-Reyes.

Ingredients

  • 2 cups masa harina
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup warm water
  • 2-1/2 quarts water, divided
  • 2 piloncillo cones (3 ounces each)
  • 2 disks (3 ounces each) Mexican chocolate
  • 1 cinnamon stick (3 inches)
  • 3 whole cloves
  • 3 teaspoons vanilla extract

Directions

  1. Sift masa harina, flour and salt into a large bowl. Stir in 3/4 cup warm water. Knead until mixture forms a smooth ball, 8-10 minutes.
  2. Weigh out 10-1/2 ounces masa mixture (save remaining for another use). Add 2 cups water to a blender. Break masa into small pieces and add to blender. Process until smooth.
  3. In a large saucepan over medium heat, combine remaining 2 quarts water, piloncillo, Mexican chocolate, cinnamon stick and cloves. Bring to a boil, stirring occasionally. Remove and discard cinnamon stick and cloves. Pour masa mixture through a fine mesh strainer into the chocolate mixture. Reduce heat; simmer 20 minutes, stirring frequently. Stir in vanilla. Remove from the heat. Let stand 10 minutes before serving.

Nutrition Facts

1 cup: 296 calories, 4g fat (2g saturated fat), 0 cholesterol, 61mg sodium, 66g carbohydrate (46g sugars, 2g fiber), 3g protein.

Champurrado holds a special place in Mexican culture, often enjoyed during festive celebrations like Dia de los Muertos and Las Posadas, on chilly mornings or as an evening treat. The aroma of rich chocolate and the soothing, warm texture of masa harina envelop the senses in every sip. —Ericka Sanchez, La Habra, Alabama
Recipe Creator

© 2026 RDA Enthusiast Brands, LLC