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  • Author: Maura Wall Hernandez
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 6 servings 1x
  • Category: Beverages
  • Cuisine: Mexican


How to make the classic Mexican chocolate atole known as champurrado.


  • 1 pound prepared masa* see note below
  • 6 cups water
  • 1 to 1 1/2 cups whole or 2% milk
  • 1 disc Mexican chocolate, chopped (Abuelita, Ibarra, or other brand)
  • 34 small cones of piloncillo (about 1 ounce each, or one large cone weighing 34 ounces and chopped into small pieces)
  • 34 small cinnamon sticks
  • 12 tablespoons granulated cane sugar (I use Zulka brand)


  1. Measure out 6 cups of warm water into a large bowl. Submerge the masa and using your hands, dissolve the masa in the water until the water is cloudy and the dough is completely incorporated.
  2. Over another large bowl, preferably deeper rather than wider, lay the cheesecloth or diaper cloth across the top of the bowl. I know you must be thinking I’m kidding about a diaper cloth–a friend taught me about this trick & I’ve never used cheesecloth since. The diaper cloth is a much cleaner method and I personally prefer it because you can wash them out and reuse them; the cheesecloth doesn’t strain as finely, makes more of a squirting mess and shouldn’t be reused. The diaper cloths I like come in a 12-pack from Gerber. Again, I know it sounds weird and at first, I was skeptical when a friend shared this method with me, but trust me, it causes minimal mess compared to the cheesecloth.
  3. While holding the cloth in place, pour about one-third of the dissolved masa water into the cloth. Bring the ends of the cloth together to close it at the top and gently massage the bottom of the cloth to strain the water through. Be careful not to squeeze too hard because the water will squirt. Repeat until you’ve poured all the masa water through the cloth.
  4. Once you’ve massaged the cloth so there’s no more water but still some clumps of masa, squeeze the cloth well to get any remaining water out. Discard the remaining masa from inside the cloth and pour the water into a deep pot.
  5. Place the pot over a medium flame and add the piloncillo (you can chop or grate the piloncillo before adding if you like), stirring with the molinillo or wooden spoon until it dissolves.
  6. Add the cinnamon once the piloncillo is incorporated.
  7. Constantly stir the water; as it heats, it will start to thicken. If you don’t stir enough, depending on the masa you used, it can start to get clumpy–which you don’t want. You will know the atole is thick enough to add the chocolate when the liquid leaves a coating on the back of your wooden spoon.
  8. Add the chopped chocolate and stir well with your spoon or molinillo until melted.
  9. Add the milk and sugar, stirring constantly.
  10. Remove from heat and let cool slightly; ladle into mugs.


You’ll need: Either cheesecloth or a very thin-ply cloth diaper to strain the dissolved masa, and a molinillo or a wooden spoon.

*Use either pre-made masa purchased from a tortilleria or homemade from a mix will work. If making at home, use masa harina prepared according to package directions.

Keywords: atole, champurrado