Champurrado is a type of atole, a hot Mexican drink thickened with masa. Chocolaty and spiced (with cinnamon and just a pinch of cayenne), it’s the perfect way to warm up on a cold day, and a little cup goes a long way. This recipe comes from Yewande Komolafe in the Waffles + Mochi cookbook. (Read more from the creators of the children’s food show here.)
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
Place masa in a large saucepan. Gradually stream in 6 cups water, whisking constantly. Set pan over medium heat and bring mixture to a gentle simmer. Cook, whisking often, until thickened, 13–17 minutes.
Reduce heat to low and add chocolate, piloncillo, cinnamon, salt, and cayenne (if using) to masa mixture. Cook, whisking, until chocolate is melted and sugar is dissolved. Stir milk into champurrado and ladle into mugs. Top with chocolate shavings if desired.