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Mesa
Glass mug of champurrado with cinnamon and star anise
✦ Bebidas

Champurrado

Chocolate Corn Atole

A warm, spoon-thick chocolate drink built on masa and Mexican chocolate. The morning of every posada.

25 min
Serves 4
VegetarianCozy
Focus

✦ 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· 6
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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 pasos

  1. Infusión

    Infuse

    Simmer water with cinnamon, star anise, and piloncillo for 5 minutes.

  2. Diluir masa

    Slurry

    Whisk masa harina into milk until smooth, then stream into the pot, whisking constantly.

  3. Chocolate

    Chocolate

    Add chocolate and whisk over low heat until thickened and glossy, about 10 minutes.

  4. Sirve

    Serve

    Serve hot in mugs alongside conchas or tamales.

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