Chocolate and corn-thickened atole-style drink. A homestyle take on a drink from Mexico, made with easy-to-find ingredients. Makes 2 glasses in about 27 minutes.
Homestyle Champurrado
Ingredients
Scales by servings. Blend or brew in batches if your blender or pot is small.
- 3 ½ tbsp (25.0 g)masa harina (cooked by simmering)
- 4.0 tbsp (20.0 g)unsweetened cocoa powder
- 1 ¾ cups (430.0 ml)pasteurized milk
- 3.0 tbsp (38.0 g)dark brown sugar
- ½ tsp (1.5 g)ground cinnamon
- ⅔ cup (160.0 ml)water
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Instructions
- Whisk masa harina (cooked by simmering) into cool water to disperse dry solids; whisk in cocoa and cinnamon.
- Simmer gently while stirring, for 10–12 minutes until grain solids are fully cooked and the base is smooth.
- Add milk and sugar and simmer 3 more minutes while whisking to avoid scorching.
- Divide the warm chocolate-corn drink into two mugs and serve.
Tips
- Grain or flour components must be cooked thoroughly; dry flour should never be consumed raw.
- Contains a possible caffeine source; exact caffeine per serving varies with products and extraction.
- Perishables must not sit at room temperature longer than 2 hours, or 1 hour above 90°F (32°C).
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Recipe FAQ
How long does it take to make homestyle champurrado?
Plan on 12 minutes of prep and 15 minutes of cooking. The recipe makes 2 glasses.
How should I store homestyle champurrado?
Serve immediately; dairy drinks: refrigerate at or below 40°F / 4°C if not serving.
Can I make homestyle champurrado ahead?
Best made just before serving. Serve immediately; dairy drinks: refrigerate at or below 40°F / 4°C if not serving.
Estimated · per serving
Nutrition
Per serving = 1 of 2 servings this recipe makes.
Whole recipe (2 servings): ~556 cal · 18g fat · 90g carbs · 21g protein · 60g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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