Champurrado
Chocolate Corn Atole
A warm, spoon-thick chocolate drink built on masa and Mexican chocolate. The morning of every posada.
Champurrado
✦ Antes de Empezar
Before you cook
Can I make it vegan?
Yes — use oat or almond milk. Water it slightly for the right pourable body.
Ingredientes· 6View
Base & Thickener
- 1/2 cupCorn Masa Harina (Maseca)nixtamalized corn flour
- 4 cupsWaterdivided
- 2 cupsWhole Milkcan substitute with water for dairy-free
Sweetener & Spice
- 6 ozPiloncillo Conegrated (or 1/2 cup dark brown sugar)
- 1 largeMexican Cinnamon Stick (Canela)
- 1.5 discs (approx. 4.5 oz)Mexican Chocolate (Abuelita/Ibarra)chopped
Instrucciones
4 pasosInfusión
Infuse
Simmer water with cinnamon, star anise, and piloncillo for 5 minutes.
Diluir masa
Slurry
Whisk masa harina into milk until smooth, then stream into the pot, whisking constantly.
Chocolate
Chocolate
Add chocolate and whisk over low heat until thickened and glossy, about 10 minutes.
Sirve
Serve
Serve hot in mugs alongside conchas or tamales.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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