Chocolate atole: Champurrado

articles Food & Cuisine Recipes

Karen Hursh Graber

My own personnal favorite atole, this ancient beverage brings together two Mesoamarican natives, corn and chocolate. Besides being a good breakfast drink, atole is nice late at night, perfect for those who want to avoid a late supper but don’t want to go to bed on an empty stomach.


  • 1/3 cup masa harina  mix
  • 4 cups cold water
  • 2 tablets Mexican chocolate (4 ounces)
  • 1 stick cinnamon
  • 2 tablespoons dark brown sugar or piloncillo, or to taste

In a medium saucepan, dissolve the masa harina mix in the water and cook, stirring, over medium heat until the mixture reaches the consistency of heavy cream.

Strain mixture into a larger saucepan, add the remaining ingredients and cook, stirring constantly, over medium heat until the chocolate and sugar have dissolved. The champurrado may be thinned with milk if desired.

Serve in hot mugs.

Serves 4.

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Published or Updated on: January 1, 2006 by Karen Hursh Graber © 2006


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