Mexican Champurrado
- T Millan
- Sep 1, 2025
- 2 min read
Updated: Sep 5, 2025
Champurrado is a rich, chocolatey atole (corn-based drink) that has comforted Mexican families for generations. Thickened with masa harina, sweetened with piloncillo (unrefined cane sugar), and infused with canela (cinnamon), it’s the drink that warms hands and hearts on cool fall mornings. During Día de los Muertos, champurrado often sits beside pan de muerto on the ofrenda, a way of welcoming spirits with flavors they once loved.
Ingredients for Mexican Champurrado
½ cup masa harina
8 cups water (divided)
1 medium piloncillo cone (or 4 small ones)
1 Ceylon cinnamon stick
1 Mexican chocolate disc
2 cups milk (whole or 2%)
12 ounces evaporated milk
Instructions for Mexican Champurrado
Add the masa harina to a medium pan.
Toast the masa on low heat until lightly golden. Stir frequently so the masa toasts evenly and to keep it from burning.
Set aside to cool.
Add 6 ½ cups of water to a large pot. Bring to a boil.
Add piloncillo and cinnamon stick. Simmer on medium heat until the piloncillo dissolves.
Add one chocolate disc. Mix until dissolved.
Add the milk and evaporated milk.
Bring to a slow simmer and stir occasionally to keep the milk from sticking to the bottom of the pan.
Add the toasted masa and 1 ½ cups of warm water to a blender. Blend until the masa is smooth.
Slowly add the masa mixture to the pot, whisking constantly as you pour.
Cook on low for about 10 minutes, continuing to whisk every couple of minutes.
Discard the cinnamon stick.
Serve in mugs.
✨ Tradition Tip: Pair champurrado with pan de muerto (bread of the dead). This classic duo is often shared on the morning of Día de los Muertos, bringing warmth and sweetness to the day’s remembrance.
Don’t miss Día de los Muertos 2025 in Historic Downtown McKinney
Saturday, October 11, 2025