This Champurrado recipe is made with Mexican chocolate, masa harina, milk, water, cinnamon, and vanilla. Thick and creamy, this cozy drink is best enjoyed on a cold winter night during the holiday season.
This Champurrado recipe is warm and comforting, and sure to fill you up this winter season! Just like Mexican atole, champurrado is made with masa harina but has the fun addition of Mexican chocolate.
This chocolate-based atole is prepared with milk, Mexican chocolate, and cinnamon. Sweetened with a little piloncillo and vanilla extract, every sip is creamy, thick, and satisfying and will warm you up from the inside out!
Enjoy a mug of champurrado with some Mexican bunuelos for a festive dessert or some tamales for a filling meal!
Champurrado is a warm Mexican drink made by heating milk, Mexican chocolate, piloncillo, and Mexican cinnamon together. It’s then thickened with a mixture of water and masa harina. When it’s ready, champurrado is smooth, thick, chocolatey, and creamy!
It’s a seasonal drink you can enjoy on a chilly evening, for breakfast, or around the holidays. Because of its thick texture, champurrado is filling, satisfying, and can be used as a nutritious meal replacement.
Champurrado is a type of atole that’s made with Mexican chocolate, whereas the basic atole recipe does not include chocolate.
Both atole and champurrado recipes are made with masa harina, piloncillo, vanilla extract, cinnamon, milk and water.
To store, keep the finished and cooled champurrado in the fridge for up to 4 days. The longer it sits, the thicker it will become.
To reheat, mix in a little more water or milk into the drink first. Give it a good stir, then heat it up in the microwave or on the stovetop.
Champurrado Recipe
Champurrado is a thick, creamy, and chocolatey Mexican drink thickened with masa harina. It’s a chocolate-based atole that’s authentic.
Prep: 5min
Total: 40min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: servingSize 1 serving, calories 288 kcal, Carbohydrate 49 g, Protein 7 g, Fat 8 g, Saturated Fat 5 g, Cholesterol 13 mg, Sodium 84 mg, Fiber 2 g, Sugar 39 g
Ingredients:
- 4 cups milk
- 2 ounces piloncillo, (plus more to taste)
- 2 (3-ounce) discs Mexican chocolate ((I used Abuelita brand))
- 1 cinnamon stick
- 1 1/2 cups warm water
- 1/2 cup masa harina
- 2 teaspoons vanilla extract
- 1 pinch salt
Instruction:
- Add milk, piloncillo, Mexican chocolate, and cinnamon stick to a medium saucepan or pot. Heat over low-medium heat until the piloncillo and chocolate have completely dissolved. Stir frequently to make sure nothing sticks to the bottom of the saucepan.
- Remove and discard the cinnamon stick, using a strainer if it has broken into pieces.
- In a small bowl, add warm water and masa harina. Whisk together until the mixture is smooth.
- Add the masa harina mixture, vanilla extract, and salt to the saucepan. Whisk to combine.
- Bring to a simmer, reduce heat to low, and continue to cook, whisking frequently, for 25-30 minutes until thick, creamy, velvety, and smooth. The champurrado should be thick enough to coat the back of a spoon.
- Serve and garnish with a touch of ground cinnamon or a cinnamon stick.
the EASIEST and MOST Delicious TRADITIONAL CHAMPURRADO | Chocolate Atole
FAQ
What’s champurrado made of?
What is champurrado in English?
What is the difference between atole and champurrado?
Is champurrado Mexican or Filipino?
