Champurrado (Mexican Chocolate Atole) Recipe


Notes: Mexican chocolate can be found in the Latin American aisle of many supermarkets. Popular brands are Abuelita and Ibarra. If you can't find it, substitute bittersweet chocolate and add stir 1/2 teaspoon ground cinnamon into the masa harina mixture in step 1.

Piloncillo, an unrefined sugar used in Mexican cooking, is available in the Latin American aisle of many supermarkets. If you can't find it, substitute it with 1/3 cup packed dark brown sugar plus 1 tablespoon molasses

Recipe Facts

Active: 15 mins
Total: 15 mins
Serves: 4 servings

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  • 1/3 cup masa harina, such as Maseca

  • 2 cups warm water

  • 2 cups milk

  • 3 ounces Mexican chocolate, finely chopped (see note)

  • 3 ounces piloncillo (see note)

  • 1/8 teaspoon salt

  • 2 star anise pods

  • 2 cinnamon sticks


  1. In medium saucepan, whisk together masa harina and water until thoroughly combined. Stir in milk, chocolate, piloncillo, and salt. Add anise pods and cinnamon sticks and bring to simmer over medium heat. Cook mixture, stirring occasionally until chocolate is melted, piloncillo is dissolved, and mixture has thickened, 8 to 10 minutes. Discard anise pods and cinnamon sticks. Serve.

Special equipment

medium saucepan, whisk or molinillo

This Recipe Appears In

Nutrition Facts (per serving)
214 Calories
6g Fat
36g Carbs
6g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 214
% Daily Value*
Total Fat 6g 7%
Saturated Fat 3g 17%
Cholesterol 14mg 5%
Sodium 144mg 6%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 4%
Total Sugars 28g
Protein 6g
Vitamin C 0mg 2%
Calcium 201mg 15%
Iron 1mg 7%
Potassium 253mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)