Reader Recipe: Champurrado

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by Linda LaRoche

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The fascination and relevance with Mexican gastronomy and beverages has been a longtime American favorite. One such drink that deserves attention and has gone unnoticed is champurrado.

One of the most charming customs of all is that practiced in Mexico when a mother gives birth, at Christmas and on Mother’s day or Dia de las Madres is the drinking of this hot beverage.

Atole, is a corn based drink, champurrado is a result of atole being mixed with chocolate.ย  For many Mexicans, desayuno the traditional early-morning meal, served upon arising, also includes either atole or for children, champurrado.

Growing up, I drank it on special occasions and am well acquainted with the thick and creamy earthy flavor that flirts with the taste-buds and now when I make I think of it as the Aztec Froth Fit for a Goddess.


Yield: Serves 6-8


  • 2 discs of Mexican chocolate (eg. Abuelita or Ibarra brands)
  • 1 large cone of piloncillo (can substitute with 1c. dk. Brown sugar)
  • 2 cinnamon sticks
  • 1 tsp. vanilla
  • 1/2 cup masa harina reconstituted with 1 cup water
  • 2 cups whole milk
  • 1 cup sweet condensed milk
  • 1 cup evaporated milk

Cooking Directions

  1. In medium pot, add whole milk, cinnamon sticks, condensed and evaporated milk. Let it dissolve on low heat for about 15 minutes until chocolate and piloncillo have melted.
  2. While ingredients are simmering, in another pot boil 1 c. water boil and slowly add masa flour whisking to prevent clumps.
  3. Once chocolate/sugar mixture is perfectly smooth, remove and discard cinnamon stick adding vanilla.
  4. Slowly add the masa mixture to the chocolate pot, stirring constantly to prevent clumping as it cooks.
  5. When mixture begins to gently boil, remove from heat and serve in a mug.

The consistency is thick, almost porridge-like, and is rather filling. It also takes a long time to cool, so drink slowly and enjoy tasting the layers of flavor.

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Image Credit: Champurrado recipe via Shutterstock

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