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Champurrado (Mexican Hot Chocolate and Corn Drink) Recipe

Daniel Gritzer
Published: Last Updated:
Champurrado (Mexican Hot Chocolate and Corn Drink) Recipe

If you love hot chocolate, or if you love cereal, or even if you love pudding, then you will love this drink. [Photographs: Vicky Wasik]

Mexican atole, a hot drink made from corn, comes in a staggering variety of flavors, from sweet to savory, each one more delicious than the next. In this sweet one known as champurrado, the corn-flavored base, made from masa harina, is enriched with dark chocolate and cinnamon for a warming, aromatic beverage that's perfect for winter.

Note: Exactly how much water and sugar you add will determine the final consistency and sweetness of the drink. This recipe produces a fairly thick, rich drink that is mildly sweet. You can add more water and sugar if you want a thinner, sweeter version.

Read more: Mexican Atole: The Perfect Winter Drink

What's New On Serious Eats

  • Yield:serves 4 to 6
  • Active time: 20 minutes
  • Total time:20 minutes
  • Rated: 4

Ingredients

  • 1/2 cup masa harina para tortillas
  • 3 cups water, plus more as needed (see note)
  • 1 cup milk
  • 3 1/2 ounces dark chocolate, broken into pieces
  • 3 tablespoons dark brown sugar
  • 1 cinnamon stick or 1/4 teaspoon ground cinnamon
  • Kosher salt

Directions

  1. 1.

    In a large saucepan, add masa and set over medium heat. Immediately add water in a slow, thin stream while whisking constantly to avoid lumps. Bring to a simmer and whisk in milk, chocolate, brown sugar, and a generous pinch of salt until chocolate is melted, about 1 minute. Add cinnamon.

  2. 2.

    Return to a simmer and lower heat to low. Continue to simmer gently, whisking constantly, for 5 minutes. Discard cinnamon stick, if using. Thin with additional water, as needed, to create a thick-yet-drinkable hot beverage (the exact consistency is a matter of personal taste, see note), reheating as necessary. Taste, adding more sugar or salt if desired. Froth with a whisk or immersion blender, then ladle into mugs, and serve.

This Recipe Appears In
Mexican Atole: The Perfect Winter Drink

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Daniel Gritzer Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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