Champurrado is a Mexican atole made with chocolate, spices, and masa de maíz, or corn flour. It’s a thick version of a hot chocolate but with a unique flavor that can only be attained by using Chocolate Abuelita, a brand of Mexican chocolate and piloncillo, a cone made from unrefined sugar. Champurrado is made during the holiday season and pairs well with sweet tamales like pineapple and pecan! Give this a try next time you feel like something warm and sweet. Chocolate Abuelita and piloncillo can be found in the Latin section of your grocery store or ordered online.





5 1/2 cups water

6 cups whole milk

1 piloncillo cone

3 Chocolate Abuelita tablets

2 cinnamon sticks

1/2 cup corn flour such as MASECA

1 cup cold water (to dissolve flour)

– In a large pot add 5 1/2 cups water, piloncillo, and cinnamon sticks. Stir until the cone dissolves.

– Add the 3 chocolate tablets and simmer until the tablets dissolve.

– On a separate mixing bowl, add 1 cup cold water and 1/2 cup corn flour. Mix until it creates a paste.

– Add this paste to the chocolate and piloncillo mixture. Stir and bring to a boil. Reduce heat to medium high and cook for 15-20 minutes stirring frequently.

– After 20 minutes, add the six cups of milk.

– Again, bring to a boil stirring frequently until it begins to thicken. Cook for 20 minutes or until the champurrado has a creamy and slightly thick consistency.

– Remove from heat and let sit for 15 minutes before serving

– Serve warm.

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