Champurrado is a traditional Mexican chocolate-based atole, perfect for warming up on chilly days. This rich, thick drink combines the comforting flavors of chocolate, cinnamon, and panela sugar with a hint of masa harina, offering a creamy texture that’s both satisfying and indulgent. It’s a beloved treat often enjoyed during holidays or festive gatherings, paired with tamales or pan dulce.

Ingredients

• 1/4 cup masa harina
• 2 cups water (or milk for a creamier texture)
• 3/4 Abuelita Mexican hot chocolate tablet, chopped
• 1 Tablespoon panela sugar, chopped
• 1 cinnamon stick (optional)
• A pinch of salt (optional)
• A dash of ground cinnamon (optional)
• 1 star anise pod (optional)

Instructions

1. In a medium-sized pot, whisk the masa harina with 1 cup of water until smooth. Add the chopped chocolate, panela sugar, cinnamon stick, and any additional optional ingredients (salt, ground cinnamon, star anise pod). Turn the heat to medium-low and continue whisking as the mixture begins to thicken, which should happen within a few minutes.
2. Gradually add the remaining 1 cup of water while continuing to whisk. Allow the champurrado to cook for about 5 to 8 minutes, stirring regularly as it thickens. Taste the mixture, adjusting the sweetness with more sugar and the thickness with additional water if needed.
3. For a smoother texture, use an immersion blender to aerate the champurrado slightly, or give it a vigorous whisking. Serve immediately while hot, and enjoy this comforting Mexican classic!

Cook’s Notes

For a more decadent experience, try substituting milk for water or adding a splash of vanilla extract. The optional additions of salt, extra cinnamon, or star anise add depth and warmth to the flavor profile.