Chocolate Atole



Preparation info

  • Difficulty


  • 6


Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

Warm, chocolaty champurrado is synonymous with tamales and cold mornings, especially on Las Posadas, Dia de los Muertos, and Navidad. These are the most common times family recipes came out of the recipe box—or Grandma’s kitchen. I fondly remember drinking it on cold mornings in my Grandma’s house. It was usually too hot to drink so she would cool it off by pouring it from one cup to another over the sink. Champurrado is a chocolate drink with a bold taste of corn. The consistency is like that of a thin cream of wheat. This is a heavy drink and sometimes it was all we had for breakfast and sometimes it was all we needed.


  • 3 cups of water
  • 2 cinnamon sticks
  • 1 anise star
  • ¼ cup masa harina (corn flour)
  • 2 cups milk
  • 1.5 ounces Mexican chocolate (recommend Nestle-Abuelita), chopped
  • 3 ounces piloncillo, chopped (or substitute ½ cup packed brown sugar)


In a large saucepan bring water to a boil with the cinnamon sticks and anise star. Remove from the heat, cover, and let the cinnamon sticks and anise star steep for about 1 hour.

Remove the cinnamon sticks and anise star, return water to low heat, and slowly add the masa harina, whisking until combined. Add milk, chocolate, and piloncillo.

Heat over medium heat just until boiling. Reduce heat and simmer, uncovered, whisking occasionally, about 10 minutes, or until chocolate is completely melted and sugar is dissolved. Serve immediately.