Ingredients
- 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.
Comments
50comments inChocolate Atole
Teresa Meraz
Feb 20
This is wonderful on a chilly morning. Made it recently for my daughter to help her with nursing her new baby.
Pati Jinich
Feb 27
Yum, congratulations grandma!
Joe C
Jan 04
I enjoy your show and your inner light just shines right through.
I’m excited to try this drink.
Take care,
Joe C
Pennsylvania
Pati Jinich
Jan 14
Thanks so much Joe, this is very kind of you 🙂
Bill Harper
Jan 02
This sounds good?
But, I love coffee in the mornings!
Maybe I could combine the two recipies? Lol
Pati Jinich
Jan 14
Never done it but sounds like a plan to me Bill!
Enrique escobedo henry@gmail.com
Dec 22
I watch u every chance I can love ya from s f ca
Soy mexano.
Pati Jinich
Jan 13
Saludos y mil gracias!
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.
Pati Jinich
Mar 08
You can, just keep it in the fridge overnight, then take it out an hour before serving it warm 🙂
Mary Cuellar
Jan 13
Thank you .I will make it .
Pati Jinich
Jan 29
Enjoy it!
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.
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!
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?
Pati Jinich
Jul 12
I don’t see why not Esperanza! Let me know how you like it with cashew milk 😉
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?
Pati Jinich
Aug 09
Oh I have never done that but of course you can try, Marilyn.
Letty
Feb 26
Hi Pati love your show is all the corn masa supposed to go in the saucepan?
Pati
Feb 28
You strain the masa/water mixture, so the big chunks don’t go in. Here’s a video, Letty: https://www.youtube.com/watch?v=SWYlmFDVO54 Enjoy!
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?
Pati
Feb 26
Oh that was Chef Castillo’s recipe. I think you’ll like this champurrado recipe too, Karen!
Katheryn
Feb 07
i made this for my church gruop and we all loved it . Is perfect ❤️❤️
Pati
Feb 07
I’m so happy to hear everyone loved it, Katheryn.
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.
Pati
Jan 14
Oh thank you so much, Hilario!
Aurelia
Apr 07
Love your recipes and tv video program. Keep it up
Pati
Apr 09
Thank you Aurelia!
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?
Pati
Jan 25
Some people like it toasted…but I like mine like in this recipe 🙂
Ruby
Jan 05
That’s the way grandma made it. 😭
Pati
Jan 08
Aww thank you Ruby!
Cendie M.
Dec 05
Hi Pati, love your show. Could you make this with almond milk?
Pati
Dec 06
Sure!
Maria f corona
Nov 18
Gracias por la receta , hoy la voy a hacer
Pati
Dec 05
🙂
Samantha
Oct 30
Should I use instant masa like I would for tortillas, or plain masa?
Pati
Dec 01
You can use either or, both will work! If you use instant masa though, you have to rehydrate it with water.
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!
Yoana
Pati
Dec 28
Hola Yoana! It is best with both the milk and water! =)
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
Pati
Dec 21
I’m thrilled you like it, Rose!!
Abbuiem
Feb 06
Champurrado
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
Nic F.
Nov 19
If I don’t have an electric mixer could I mix by hand?
Pati
Nov 19
Yes of course.
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.
Margie
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?
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.
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.