How to make the BEST Champurrado: My Abuela’s recipe

When the colder months roll in, there’s nothing quite as comforting as a warm cup of Champurrado.

This traditional Mexican drink is a thick and creamy chocolate-based atole, made with masa harina, milk, and spices. It’s rich, cozy, and perfect for sharing with loved ones during chilly mornings or festive gatherings. Growing up, Champurrado was a staple in my household, especially during the holiday season, paired with tamales or pan dulce.

Now, I’m excited to share my own simplified version of this classic recipe with you.

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Ingredients for My Champurrado Recipe

Here’s what you’ll need to make a warm and delicious pot of Champurrado:

• 1/2 cup Cocoa powder (or use 2 tablets of Abuelita chocolate for a more traditional, pre-sweetened option)
• 1/2 gallon Milk (I prefer 1%, but you can use any milk of your choice)
• 1/3 cup Maseca (masa harina, the same flour used for making tortillas)
• 1-2 Piloncillos or 3/4 to 1 cup of sugar (if using cocoa powder for added sweetness, if you use chocolate Abuelita skip sugar)
• 1-2 cinnamon stick
• Optional non-traditional toppings: whipped cream, cinnamon powder, or a sprinkle of chocolate shavings

Step-by-Step Instructions to Make Champurrado

1. Boil the cinnamon stick:
   • Add 2-3 cups of water and a cinnamon stick in a medium-sized pot. Bring to a boil and let it simmer for about 5 minutes to release the cinnamon flavor. If using piloncillo, add it here to disolve with the cinnamon
2. Mix the masa harina:
   • In a separate bowl, dissolve the Maseca (masa harina) in 1 cup of warm water. Whisk until smooth to avoid clumps.
3. Add milk and chocolate:
   • Once the cinnamon water is fragrant, remove the cinnamon stick and add the milk to the pot. Stir in cocoa powder or Abuelita chocolate (1-2 tablets, broken into smaller pieces) until dissolved.
4. Sweeten it up:
   • If you used cocoa powder, and do not have piloncillo add the sugar to sweeten. Stir until fully dissolved.
5. Thicken with masa harina:
   • Gradually pour the masa harina mixture into the pot, stirring continuously to prevent lumps.
6. Simmer until thickened:
   • Let the Champurrado simmer on medium-low heat for about 10 minutes, stirring often to avoid sticking. The drink will thicken as the masa cooks.
7. Serve warm:
   • Once thick and creamy, remove from heat and serve immediately in mugs. Add any optional toppings, like whipped cream or a dash of cinnamon powder, for an extra festive touch.

Tips for the Best Champurrado

1. Control the thickness:
   • If your Champurrado is too thick, add more milk or water to reach your desired consistency. If it’s too thin, stir in a bit more masa harina dissolved in water.
2. Choose your chocolate:
   • Using Abuelita chocolate gives a more authentic flavor since it’s pre-sweetened and spiced. If using cocoa powder, don’t forget to sweeten with piloncillo (Mexican unrefined sugar) or regular sugar.
3. Experiment with milk:
   • For a richer Champurrado, use whole milk or a mix of milk and heavy cream. Non-dairy alternatives like almond or oat milk also work beautifully.
4. Make it ahead of time:
   • Champurrado reheats well. Store leftovers in the fridge and reheat on the stovetop, adding a bit of milk or water to loosen it up.
5. Add a twist:
   • For a fun variation, try adding vanilla extract, star anise, or even a splash of coffee for an extra kick.

Conclusion

Champurrado is more than just a drink—it’s a hug in a mug, steeped in tradition and perfect for bringing people together. Whether you’re enjoying it on a cold morning or serving it at a holiday gathering, this rich and creamy drink is sure to warm hearts. Give this easy version a try, and let the comforting flavors of cinnamon and chocolate make your season extra special.