Champurrado (Mexican Thick Chocolate)

Champurrado is a hot Mexican drink made with chocolate and “atole”. In Mexico we use maize in different ways, the most popular way is masa (lime-treated maize), whit masa we make tortillas, tamales, gorditas and many other dishes, we also use it to thicken sauces or soups, and we also use masa to make drinks, like chapurrado.

Champurrado is the mixture of Mexican chocolate and a drink call “Atole” which is a drink made with masa, milk, water and piloncillo. There are different types of atoles: guava, strawberry, vanilla. It is very common to drink champurrado while eating tamales, specially during special ocassions like the Day of the Dead or Christmas.

In my family my sister Cynthia makes a very delicious “Guava Atole”, she prepares this drink for Christmas, it is a very comforting drink, perfect for a winter day.

I decided to make champurrado at home, it has been raining in London and I feel a bit tired, so I thought to make myself feel better and get into the Christmas spirit, so my son and I will drink some hot champurrado while we make some Christmas art and crafts.

Serves 4

Prep 5 min

Cook 15 to 20 min


  • 1/4 cup Maseca or Masa harina (corn flour)
  • 2 cups hot water
  • 2 cups milk
  • 1/2 tablet Mexican chocolate
  • 1/2 tbsp brown sugar
  • 1 cinnamon stick


  1. Mix the maseca with the 2 cups of hot water until all the lumps have dissolved. If needed, use a strainer to get a fine mixture.
  2. In a medium saucepan, simmer the milk along with the chocolate, cinnamon and sugar until it dissolves. This will take about 6-8 minutes.
  3. Add the maseca mixture to the milk and stir continuously until getting a smooth runny consistency.
  4. Serve in cups and enjoy.


  • If you want to make champurrado for more people, just double the ingredients for every 4 people.
  • This drink has a thick and smooth consistency, if you want it runnier, just add more milk or add less maseca.



Published by

Karla Zazueta

Mexican living in London

6 thoughts on “Champurrado (Mexican Thick Chocolate)

  1. A woman after my own heart. I love champurrado! I have a little bit of masa harina left from making tamales and this is definitely something I can make with the remaining harina. I don’t have Abuelita chocolate or piloncillo. I wonder if I can use good quality chocolate. It’s worth trying out! Haha. Thank you for your recipe, again. Hugs xx

    1. Thank you for your lovely comment. Yes, you can use a good quality chocolate and instead of piloncillo use light brown sugar and 1/2 tbsp of dark muscovado sugar, which is similar to piloncillo and add 2 sticks of cinammon instead of one. Have a lovely evening!! X

      1. I’ve been making myself a cup of champurrado a few times this week! I had to work out how much to make for one cup, because my husband would probably scream if he tasted masa in hot chocolate. Lol. I love it though. Just wanted to say thanks for the recipe. Delicious. I mix the masa harina into the cold water/milk mixture and no lumps. Then I heat. I’ve even used Coconut Dream(rice/coconut) milk and it came out nice! xx

      2. Here at home they do like chanpurrado, but they are not fans of it, so for them I do it very runny. I like the idea of using coconut milk, sounds delicious, I am going to try this next time I do champurrado. Thanks for the tip xx

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