Champurrado, or Chocolate Atole

Total Time
Prep 10 mins
Cook 0 mins

This hot chocolate is a breakfast beverage in southern Mexico. It's easy to make and kids love it. This is REAL Mexican hot chocolate.

Ingredients Nutrition

  • 13 cup masa harina flour
  • 3 cups water, mixed with
  • 2 cups milk
  • 14 teaspoon salt
  • 2 (3 ounce) disks mexican chocolate (Nestle's Abuelita and the Mexican Ibarra brands are commonly found in Spanish bodegas)


  1. In a mixing bowl combine the masa or masa harina with 1 cup of the water-milk mixture, stirring until smooth.
  2. In a medium saucepan combine the masa mixture, the remaining 4 cups water, and the salt.
  3. Bring to boil over medium heat, stirring constantly.
  4. Reduce the heat to low and simmer, stirring occasionally, until the mixture is thickened to the consistency of thin cooked cereal, 15 to 20 minutes.
  5. Add the chocolate and continue to stir until melted and thoroughly combined.
  6. Optional: Remove from the heat and beat with a whisk, egg beater, handheld electric mixer, or a traditional wooden molinillo.
  7. Continue to whick until a thick froth forms on top.
  8. Pour into cups and spoon some foam on top.
Most Helpful

Very good and easy to make; my boyfriend and I have it with breakfast on the weekends. I do usually add a little vanilla, though. Thanks for the great recipe.

KlynnPadilla June 21, 2007

This makes a great mug of hot chocolate. I switched the ratios of water and milk, because I was using skim milk (I thought it would be too thin otherwise), but I don't think it was necessary to do so. This is so rich and creamy! Thanks for sharing, Valeria.

Aunt Cookie February 26, 2007