STREAMING NOW: No Reservations

Champurrado, or Chocolate Atole

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This hot chocolate is a breakfast beverage in southern Mexico. It's easy to make and kids love it. This is REAL Mexican hot chocolate.”

Ingredients Nutrition

  • 13 cup masa harina flour
  • 3 cups water, mixed with
  • 2 cups milk
  • 14 teaspoon salt
  • 2 (3 ounce) disks mexican chocolate (Nestle's Abuelita and the Mexican Ibarra brands are commonly found in Spanish bodegas)


  1. In a mixing bowl combine the masa or masa harina with 1 cup of the water-milk mixture, stirring until smooth.
  2. In a medium saucepan combine the masa mixture, the remaining 4 cups water, and the salt.
  3. Bring to boil over medium heat, stirring constantly.
  4. Reduce the heat to low and simmer, stirring occasionally, until the mixture is thickened to the consistency of thin cooked cereal, 15 to 20 minutes.
  5. Add the chocolate and continue to stir until melted and thoroughly combined.
  6. Optional: Remove from the heat and beat with a whisk, egg beater, handheld electric mixer, or a traditional wooden molinillo.
  7. Continue to whick until a thick froth forms on top.
  8. Pour into cups and spoon some foam on top.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a