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Champurrado (Mexican Chocolate Atole)
A thick, warming Mexican hot chocolate drink thickened with masa harina and spiced with cinnamon.
Ingredients
| Volume | Grams |
|---|---|
| 4 cups milk | 908 g |
| 1 cinnamon stick | — |
| 1/3 cup masa harina | — |
| 1 cup water | 227 g |
| 3 oz Mexican chocolate, chopped (1 tablet) | 85 g |
| 1/4 cup packed brown sugar, or piloncillo, to taste | 53 g |
| 1/8 tsp table salt | 0.8 g |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Warm the milk with the cinnamon stick in a saucepan over medium heat until steaming.
- Whisk the masa harina into the water until completely smooth.
- Whisk the masa mixture into the hot milk, then add the chocolate, brown sugar and salt.
- Simmer gently, whisking often, 8–10 minutes, until the chocolate melts and the drink thickens enough to coat a spoon. Remove the cinnamon stick and serve hot.
Tips
- Masa harina is the corn flour used for tortillas; it gives champurrado its body.
- Whisk constantly once the masa goes in so it doesn't catch on the bottom.
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