Champurrado: A Thick Mexican Chocolate Atole
A rich and comforting Mexican chocolate atole made with masa harina, Mexican chocolate, and cinnamon, perfect for a chilly morning.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Beverage
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 cups water
- 2 cups milk
- 1 cone piloncillo (about 4 oz), or 1/2 cup packed brown sugar
- 1 cinnamon stick
- 1/2 cup masa harina
- 1/4 cup cold water
- 4 oz Mexican chocolate, chopped
Instructions
- In a large saucepan, combine water, milk, piloncillo (or brown sugar), and cinnamon stick. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- In a small bowl, whisk together masa harina and 1/4 cup cold water until smooth.
- Gradually whisk the masa harina mixture into the simmering liquid in the saucepan.
- Add the chopped Mexican chocolate.
- Reduce heat to low and simmer, stirring constantly, for 15-20 minutes, or until the champurrado thickens to your desired consistency. It should be thick, almost like pudding.
- Remove the cinnamon stick before serving.
- Ladle hot champurrado into mugs and serve immediately.
Notes
- For a smoother consistency, you can strain the champurrado after thickening.
- Adjust sweetness to your preference by adding more or less piloncillo or brown sugar.
- Serve with pan de muerto or your favorite sweet bread.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 40g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg