Champurrado (Mexican Hot Chocolate Atole)

Infuse the cinnamon

In a large saucepan, bring 1 litre of the water to a boil with the cinnamon stick and piloncillo over medium-high heat. Lower the heat and simmer gently for about 5 minutes.

• 1 litre water
• 1 cinnamon stick
• 100 g piloncillo

✅ Done when: sugar is fully dissolved and the water smells lightly of cinnamon

Melt the chocolate

Add the chopped Mexican chocolate to the hot liquid and stir over low heat until it melts completely.

• 90 g Mexican chocolate tablet

✅ Done when: no solid chocolate pieces remain and the liquid looks smooth

Dissolve the masa

In a separate bowl, whisk the masa harina into the remaining 250 ml of water until no lumps remain.

• 250 ml water
• 70 g masa harina

✅ Done when: the mixture is completely smooth, like a thin paste

Thicken

Pour the masa mixture into the pot through a sieve, whisking constantly so no lumps form. Stir in the milk and salt, then simmer over low heat for 8-10 minutes, whisking often.

• all masa mixture from step 3
• 500 ml whole milk
• 1 pinch salt

✅ Done when: the champurrado is thick enough to coat the back of a spoon

Froth and serve

Remove the cinnamon stick, then whisk hard (or use a wooden molinillo) until foamy on top. Pour into mugs and serve immediately, very hot.

• 1 cinnamon stick (to remove)
• all champurrado from step 4