Champurrado

Name: Champurrado
Yield: 10
Cuisine: American

Recipe: Aldo Góngora Rivera , Maíz , Seattle

Photo: Amber Fouts

November 03, 2025

A deeply warming, more robust relative of hot cocoa.

A style of atole made with chocolate, champurrado is a deeply warming, more robust relative of hot cocoa. Fresh nixtamalized masa should be used if possible, but masa harina is a widely available substitute. Good-quality masa harina may be found from brands such as Masienda (available online and at retailers such as Whole Foods), and piloncillo and 70 percent cacao Mexican chocolate can be found at Mexican markets and specialty retailers.

Ingredients

Yield:6 cups

1 cup plus 2 Tbsp. masa or masa harina
1 cup warm water
1 quart whole milk
2 oz. piloncillo (to taste)
1 or 2 whole cinnamon sticks (to taste)
1 tablet Mexican chocolate made with stone-ground cacao (such as Texier)

Preparation

Using your hands, mix the masa or masa harina with the warm water. Work the mixture until completely smooth to ensure the champurrado stays velvety (you may need a little extra water to achieve the correct texture if using masa harina).

In a saucepan, gently warm the milk over medium heat. Bring it to a soft simmer, being careful not to let it boil. Add piloncillo to the hot milk and let it melt completely. Add the cinnamon stick, then stir in the chocolate until it is fully melted and incorporated. Slowly whisk in the dissolved masa mixture, stirring constantly to maintain a silky and lump-free texture.

Cook gently for 15-20 minutes, stirring often, until the champurrado is thick enough to lightly coat the back of a spoon, while still remaining drinkable. Remove the cinnamon stick and serve hot.