This is a masa-thickened atole, so both the masa and the Mexican chocolate carry it. The technique that matters is whisking constantly as it thickens and never letting it boil hard, because masa scorches and clumps the moment you stop stirring.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep5 min
Cook20 min
Makes4 servings
CuisineMexican
Cost$$$
VegetarianGluten-free
Contains dairy
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
The Ingredients — and where to get them
Cook for4servings
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Masa harina
It thickens the drink into the signature velvety body.
Slurry the masaWhisk the masa harina into 2 cups cold water until fully dissolved with no lumps.
SteepWarm the milk with the cinnamon stick and piloncillo over medium heat until the sugar dissolves, about 5 min.
Melt the chocolateAdd the Mexican chocolate and whisk until it fully melts and the mixture is smooth.
ThickenPour in the masa slurry through a strainer and whisk constantly over medium-low until it thickens enough to coat a spoon, about 8 min. Do not let it boil hard.
You can batch the mix and keep it cold, but add the ice, soda, and garnish and shake or stir to order — a made-up drink goes flat and watery if it sits.
Is Champurrado gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Champurrado vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
Community Notes
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