How to make Champurrado


Fall is here and I am loving it! And it won’t be long until winter rolls in with some much needed cold weather. I make sure to take in as much winter weather as I can get here in Southeast Texas, doesn’t snow but the cold winds sure do feel much better than humid 100 degree summer days!

So this morning when I woke up to 50 degree weather I was estatic. I wanted to make something warm for breakfast, then I remembered Rita, my babysitter when I was a kid. Rita used to welcome my brothers and I into her home every morning at 6 a.m. by that time she was on a roll already. She had already made breakfast and lunch for her husband and sent him off to work, made breakfast for her daughters and for us. I loooved walking in and the wonderful smell of homemade flour tortillas mixed in with warm champurrado, mmm.
If there’s anyone’s cooking I love more than my mama’s its gotta be Rita’s! So everyday, well it may not have been everyday exactly, I just say that because its the breakfast that sticks the most in my head. Anyway, I loved the breakfast she prepared for us…a warm homemade flour tortilla spread with a little butter rolled into a taco with a bowl of oatmeal and a cup of warm delicious champurrado. My goodness!
Now since I made some homemade flour tortillas yesterday I thought what better than to make some Champurrado. Now a little background on this delicious drink, it’s a thick chocolate atole (corn flour) drink served traditionally during El Dia de Los Muertos (Day of the Dead), during Posadas which is basically Christmas time or like me for breakfast…no need to wait.
So on with the recipe…


  • 3 liters water
  • 1 cup milk (opcional)
  • 1 1/2 cup corn flour such as Maseca. I forgot to add it in the picture.
  • Chocolate tablet such as Ibarra or my fav. Abuelita
  • 2-3 cinnamon sticks
  • 1 anise star (I didn’t have an, but that didn’t stop me.)
  • 1 piloncillo cone (Mexican brown sugar) I used 1/2 cup
  • Molinillo to stir if you have one available, you can just use a large spoon
  • Your favorite cup
Add water and cinnamon sticks into pot, cover and let simmer on low heat for about 10-15 minutes.
Water is ready. By this point your home must be smelling wonderful. Turn heat off and remove cinnamon sticks. Carefully take about 1 1/2 cups off this wonderful tea, reserve…we will use this to dissolve corn flour.
This is my corn flour.
In your blender or cup add cinnamon water we reserved and then add corn flour little by little and blend. I you need more water go ahead and add more until no clumps are visible.
Mixture is ready no clumps, runs but is a little thick similar to gravy.
Now go ahead and add chocolate tablet and let that baby melt.
Stir until chocolate dissloves. Here is where I use my molinillo, a wooden Mexican wisk that is used to make hot chocolate, atole, and champurrado. Rubbing it between both hands makes drink nice and frothy.
Now go ahead and add your piloncillo or brown sugar.
Stir until sugar dissloves. Taste to see if it’s sweet enough for you.
If you want to add milk, go ahead and stir it in now.
Now stir in the corn flour mix carefully. STIR while you add it, or it will clump.
See, mine has clumps. Good thing I have my molinillo to whisk those away.
Tada! No more clumps. Now just cover and let it simmer for about 15-20 minutes until it thickens.
Ready to serve! See that frothy layer.
Serve with some Mexican sweet bread or cookies.
What is your favorite drink to warm up during winter?

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