From Rediscovering Hot Chocolate


Photo by Kristina Sepetys

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  • Author: Inspired by a recipe from Arcelia Gallardo of Casa de Chocolates
  • Yield: 4 cups 1x


A traditional Mexican and Central American atole (a masa-based hot drink), champurrado is a thick hot chocolate typically served in the morning with churros or as an afternoon snack. It’s very popular during the holiday season when it is served alongside tamales.


Units Scale
  • 1/2 cup Primavera organic fresh masa*
  • 3 cups whole Clover Stornetta milk
  • 1 3/4 cups water
  • 3 tablespoons cocoa powder
  • 2 tablespoons piloncillo**, chopped
  • 1/2 teaspoon cinnamon
  • Optional: ancho chile powder, vanilla, or ground anise

*Available at the Berkeley Farmers’ Market

**Piloncillo, available in the produce section of Latin American groceries like Mi Tierra, is an unrefined sugar used in Mexican cooking. You can substitute 1/3 cup of brown sugar plus 2 teaspoons of molasses.


Dissolve masa in ¼ cup boiling water to blend. Add milk, mix well and strain.

Boil 1½ cups water with piloncillo, cinnamon, and chocolate (and optional spices, if you’re using them) until dissolved. Add milk to hot mix; turn flame to low and stir constantly, approximately 20 minutes, until mixture thickens.

  • Category: Beverage