Chocolate Atole

Recipe Yield

8 servings

Cooking time

15 minutes

Rate this recipe

4.72 from 7 votes


  • 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.


42comments inChampurrado

  1. Laura Lentner

    Feb 21

    can I make this the day before serving? we are having guests come from MN that we traveled with to Spain. we want to serve a traditional Mexican/spanish meal and we all loved the champurrado sauce with churros in Madrid. we live in Tucson so Mexican cooking reigns supreme here.

    1. Pati Jinich

      Mar 08

      You can, just keep it in the fridge overnight, then take it out an hour before serving it warm 🙂

  2. Mary Cuellar

    Jan 13

    Thank you .I will make it .

    1. Pati Jinich

      Jan 29

      Enjoy it!

  3. Prisclla

    Mar 04

    What do you do with left over masa after you strain it? I love your show. Especially the parts of Mexico you show with your recipes.

    1. Pati Jinich

      Mar 07

      Hola Priscilla, the masa should be almost perfectly dissolved in the hot water so not much would be left in the strainer 🙂 Thanks for the kind words!

  4. Esperanza

    Jul 10

    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?

    1. Pati Jinich

      Jul 12

      I don’t see why not Esperanza! Let me know how you like it with cashew milk 😉

  5. Marilyn

    Jul 27

    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?

    1. Pati Jinich

      Aug 09

      Oh I have never done that but of course you can try, Marilyn.

  6. Letty

    Feb 26

    Hi Pati love your show is all the corn masa supposed to go in the saucepan?

    1. Pati

      Feb 28

      You strain the masa/water mixture, so the big chunks don’t go in. Here’s a video, Letty: Enjoy!

  7. Karen

    Feb 23

    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?

    1. Pati

      Feb 26

      Oh that was Chef Castillo’s recipe. I think you’ll like this champurrado recipe too, Karen!

  8. Katheryn

    Feb 07

    i made this for my church gruop and we all loved it . Is perfect ❤️❤️

    1. Pati

      Feb 07

      I’m so happy to hear everyone loved it, Katheryn.

  9. Hilario O.

    Jan 12

    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.

    1. Pati

      Jan 14

      Oh thank you so much, Hilario!

  10. Aurelia

    Apr 07

    Love your recipes and tv video program. Keep it up

    1. Pati

      Apr 09

      Thank you Aurelia!

  11. Sandra

    Jan 23

    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?

    1. Pati

      Jan 25

      Some people like it toasted…but I like mine like in this recipe 🙂

  12. Ruby

    Jan 05

    That’s the way grandma made it. 😭

    1. Pati

      Jan 08

      Aww thank you Ruby!

  13. Cendie M.

    Dec 05

    Hi Pati, love your show. Could you make this with almond milk?

    1. Pati

      Dec 06


  14. Maria f corona

    Nov 18

    Gracias por la receta , hoy la voy a hacer

    1. Pati

      Dec 05


  15. Samantha

    Oct 30

    Should I use instant masa like I would for tortillas, or plain masa?

    1. Pati

      Dec 01

      ​You can use either or, both will work!​ ​If you use instant masa though, you have to rehydrate it with water.​

  16. yoana

    Dec 25

    Hola Pati,

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


    1. Pati

      Dec 28

      Hola Yoana! It is best with both the milk and water! =)

  17. Rose

    Dec 20

    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

    1. Pati

      Dec 21

      I’m thrilled you like it, Rose!!

    2. Abbuiem

      Feb 06


  18. Cecilia W.

    Nov 28

    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

  19. Nic F.

    Nov 19

    If I don’t have an electric mixer could I mix by hand?

    1. Pati

      Nov 19

      Yes of course.

  20. Margie Gove

    Sep 30

    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.

  21. Sarah

    Aug 04

    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?

  22. Fe

    Jun 15

    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. Pati

      Jun 19

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

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