Chocolate Atole
8 servings
Pati Jinich
Course: Drinks
Cuisine: Mexican
Keyword: atole, Chocolate, cinnamon, masa, mexican chocolate, pati's mexican table, piloncillo
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Champurrado recipe from Pati's Mexican Table Season 4, Episode 5 “Tamaliza!”


  • 1 cup corn masa flour
  • 4 cups warm water
  • 4 cups milk
  • 8 ounces Mexican chocolate for drinking, such as Abuelita, grated or cut into chunks (about 1 cup)
  • 2 ounces grated piloncillo, or brown sugar (about 1/4 cup)
  • 1 cinnamon stick, about 3-inches long

To Prepare

  • Stir the corn masa flour into the warm water. Let it sit for a couple minutes and strain it onto a saucepan set over medium heat. Incorporate the milk and let it simmer for 3 to 4 minutes, so it will begin to thicken. Incorporate the piloncillo or brown sugar, the chocolate and the cinnamon stick. Simmer for about 5 minutes, stirring here and there, until the chocolate and the piloncillo dissolve. Serve hot.

36 comments on “Champurrado

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  1. Hi Pati, I haven’t had champurrado since I was a girl. I am looking forward to trying out this recipe. I have had to eliminate dairy from my diet, do you think cashew milk will work in place of the milk?

  2. My aunt used to make Atole with toasted all purpose flour, and it was very good. Could you use this recipe and just substitute the masa for all purpose flour?

  3. I watched your show last night where you made the mole de olla and in that episode the went to a place in mexico that a guy made chocolate, the first chocolate he poured you out of a picture, was this the chocolate drink recipe for that drink? if not do you have that recipe?

  4. Hola Miss Patti.
    Is a pleasure to find good and excellent Mexican recipes created by you, that make me don’t forget my Mexican roots, thanks for your hard work to show the value of the Mexican food.

  5. I did it and it was great. my family loved even more. Thank you.
    P.S. on another recipe for Champurrado it was commented that the masa harina was toasted to be more traditional.
    is that true?

  6. Hola Pati,

    Could i substitute the water for leche? Is there a difference in taste/consistency? Merry Christmas to you and yours!


  7. Thank you Pati for your authentic Mexican cooking and for this Champerrado, I was going crazy looking for the right recipe, than I memer you, and boom there it is my daughter loves this and my 2 grandboys, I had tasted champerrado b4 but I didn’t like it, tasted like flour, but this omgosh so good thank you again for keep it authentic Mexican cooking, God Bless

  8. Hi patti its me cecilia W. the one with the frz 21 lbs. trky delima, which u saved the day!. Anyhow I thought I’d write this story to u, 15 yrs ago. my mother passed away, I remember all the delious food, love and caring person she gave us with love. I still have some of her recipe in my head, Ive got to write them down for my sons. Anyhow 3 mo after she passed away. I was diagnosed with stage 4 breast cancer going to a stage 5. Here is the oddity, I was going to have surgery, dr. didnt know if it attached to brst bone, so i had a lotta prayers for my surgery. I was at aaa club. taking care of some business, I was waiting for my name to b called. A little elderly lady sat next to me, we started talking she said i had a concerned face, told her what has happened to me. She grabbed my hand snd told me everything will come out fine and not to worry, turned my head for a second, turned my face to her and in a instant dhe was gone. Had surgery the next day and believe thid or not they removed all my cancer and it did not attach my breast bone. its a miracle, she was my guardian angel. Its now been 15 yrs. and no reaccurance> Needless to say that year was the greatest. I enjoy every minute of my life, with my Husband and 2 sons. Take care wishing u the best, Sincerly Cecilia

  9. As always my mouth is watering every time I’m seeing the show. I do may hot chocolate and add chuga( from an old birch tree ) to it for a more nutritious drink, but love that you made a drink that is smooth and very delicious. I’ll still add some chuga with this fine recipe on a freezing cold night here in New Hampshire, this will be one of my comfort drinks.
    Thank you Pati, keep bringing the joy.

  10. Just made this tonight. My grandfather used to make this for me, but that was years ago. I accidentally left out the chocolate, but it still tasted delicious with just the canela, and it still feels like a cozy snuggly blanket. Thank you for sharing Pati!
    P.S. How would one make a fruit-flavored atole?

  11. THANK YOU PATI for this recipe. I am third generation mexican American who has a few recipes that have been passed down but of course a lot has been lost. Then I married my husband who is mexican. so you have provided a way for me to bring his memories of Mexico back. And we watch your show together. I have been using your recipes for so long but this champirrado is next.

    1. Hi Fe, Thank you so much for your note and for watching! I’m so happy my recipes have made it into your home.