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    You are in: Home / Recipes / Champurrado (Chocolate Atole) Recipe
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    Champurrado (Chocolate Atole)

    Champurrado (Chocolate Atole). Photo by Jostlori

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Elmotoo's Note:

    This Mexican masa harina/chocolate drink is primarily served with celebratory meals and tamales, though it is also a comfort food in the morning, served with spicy things or given to kids to drink.

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    Units: US | Metric


    1. 1
      Heat the milk and chocolate in a saucepan, stirring to dissolve the chocolate.
    2. 2
      When chocolate is completely dissolved, remove from the heat and set aside to keep warm.
    3. 3
      Mix the masa harina with the water in another saucepan; place over low heat, add the cinnamon stick, and cook until the mixture has thickened and the masa becomes translucent.
    4. 4
      Add the chocolate milk and sugar. Stir to dissolve the sugar and simmer for a few minutes.
    5. 5
      Remove the cinnamon stick and serve the champurrado hot in cups or mugs.

    Ratings & Reviews:

    • on August 12, 2012


      Utterly delicious! The masa harina makes such a special flavour and texture. For the milk I used almond milk, and I used a piloncillo for sugar which I dissolved in the hot milk. Really easy, and soooo goood :) Thanks for posting!!
      Made for ZWT 8 /Mexico for the Lively Lemon Lovelies

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    • on December 25, 2013


      I live 5 minutes away from Mexico and so I have high expectations for champurrado. I like this, but couldn't give 5 stars. I changed things up a bit here, so it might be my fault that it wasn't superb. First of all, I used4.5 c nonfat milk and 1.5 c. half and half. I upped the masa and water accordingly and I used 2.3 tablets of abuelita chocolate. I upped the brown sugar after tasting, but later regretted it b/c it was too sweet (next time I will put the indicated amount!) I didn't know what translucent masa is supposed to look like so when I thought it was thick enough I added it to the milk. It was super lumpy after lots of stirring so I blended the lumps in the blender and it is nice and smooth now. I really do like it, it's just too sweet

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    • on September 23, 2013


      I have been looking for the right recipe to make this and this one looks the best I would be making it know if I had the masa or corn flour but I don't so I have to wait but about the Mexican chocolate Ibarra why not use abuelita it is exactly the same and I love it they have it in a boox just like Ibarra or you can get it in a bag already course or even in a syrup and it already has the cinnamon and sugar so it may help lessen ingredients but I am just going to follow this and add in my abuelita and I may buy the brown sugar cones and use those since that's what most use!! thanks for posting this I crave it all the time im 3 months pregnant and this is my sweet, hot, filling drink!!

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    Read All Reviews (18)


    Nutritional Facts for Champurrado (Chocolate Atole)

    Serving Size: 1 (294 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 321.4
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 6.9 g
    Cholesterol 18.3 mg
    Sodium 91.4 mg
    Total Carbohydrate 49.8 g
    Dietary Fiber 2.6 g
    Sugars 36.0 g
    Protein 8.4 g

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