Mexican Hot Chocolate & Champurrado

We are experiencing much cooler weather in the mornings and in the evenings, here in Mexico.  On crisp, cold days like today, nothing warms me up quite like a steaming mug of Mexican Hot Chocolate.  But not just any hot chocolate will do.  It has to be Abuelita brand Chocolate.

It's the brand of chocolate my grandparents always used to make Mexican Hot Chocolate or Atole de Chocolate.  Abuelita brand chocolate is flavored with a wonderful combination of chocolate, cinnamon and sugar.  Perfect for cold winter days.  Or whenever you're craving a little Mexican comfort like your grandma used to make.

Mexican Hot Chocolate


  • 6 to 8 cups milk
  • 1 tablet Abuelita Chocolate (you can also use Ibarra brand chocolate)
  • 1/4 to 1/2 cup sugar (optional)

In a 3 quart saucepan, heat the milk until warm over medium heat. 

While the milk is heating, cut the chocolate using the lines as a guide.

Add the chocolate to the milk and let it sit for a minute or 2, just until the chocolate begins to melt.  Using a wire whisk, break up the chocolate and keep stirring until chocolate has dissolved completely.

Once the Mexican Hot Chocolate is the desired temperature, turn off heat and whisk the milk vigorously with a wire whisk until foamy.  Sweeten with sugar, if necessary.



Another delicious and comforting hot chocolate drink is Champurrado, which happens to be my absolute favorite.  One sip and I'm transported back to my childhood, when my grandpa would make this sweet concoction for no particular reason.

Champurrado is similar to Mexican Hot Chocolate, except that it is a little thicker, more along the lines of an atoleAtoles are a hot milk beverage thickened with cornstarch, and Champurrado is thickened with Maseca (masa harina/flour).

I like to make my Champurrado with equal parts of water and milk.  But traditionally, Champurrado is made purely with water and/or very little milk. 



  • 3 cups water
  • 3 cups milk
  • 1 tablet Abuelita Chocolate, cut up
  • 1/2 cup Maseca
  • 1/4 to 1/2 cup sugar

In a 2-quart saucepan, heat the water and milk until lukewarm over medium heat. 

Add the Abuelita chocolate.  Let soak for a couple of minutes, until the chocolate begins to melt. 

Using a wire whisk, beat lightly to dissolve the chocolate.  Keep whisking until chocolate has dissolved.  Stir in sugar.

Whisk in the Maseca.  Increase the heat to high and whisk the Champurrado until slightly thickened.  Remove from heat.

Serve with your favorite cookies or pan dulce.  My grandpa's favorite cookies were Barritas de Coco (coconut cookies).  Enjoy!!!

With Love,
Leslie Limon
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  1. I just got some more mexican chocolate the other day! It is the best chocolate, and its starting to get colder here, so we've been making canela, and I seen the chocolate the other day in the store, and had to get some!!

    P.S. I'm liking your Two's days!!!, and I posted a link on my blog under the ranch mix comment on how to make a 3 column blog.

  2. Thank you, Mo!

    I did see the link that you left but I don't speak HTML, I couldn't make sense of any of it. I'll just wait until Blogger comes out with a 3-column template.

  3. Hi Leslie,

    These sound good. Not cool enough here for hot chocolate yet, maybe in a month or two. We will give it a try with bebida de soya or arroz. I will let you know. What is Maseca?


  4. Pete: Maseca is masa harina. It is used to prepare tortillas and tamales. It is sold in 1 kilo packages. I use Maseca as a substitute for cornmeal in many of my recipes.

  5. Thanks Leslie. This is what I thought Maseca was—have seen it here many times. Seemed like and odd, but interesting ingredient in the recipe. Will give it a try for sure—but with soy or rice milk.

  6. Oooooooo. Ooooo for real? The masa in Champurrado sounds crazy to the white girl deep inside me but DAG GUMMIT if this doesn't sound GRAND to the pregnant lady in me! LOL I seriously want this and I want it thick. And sweet. And ooooooo does this sound SO GOOD. I have Abuelita in my cupboard right now. And Masa. Oh Leslie!

  7. There is obviously a lot to know about this. I think you made some good points in Features also.

  8. This looks wonderful. I bet the chocolate creates a rich creamy drink that you want to savor and not drink quickly.

  9. I really enjoy these recipes, they remind me of my childhood.

  10. Made the champurrado this past Saturday and was a huge success :)
    Now I share your recipe with my friends and family!

  11. I am making it as I post this comment. I will let you know what my husband thinks when he drinks it.

  12. My husband tried it and loved it......Thank You Leslie!!!

  13. I don't have Maseca. Would there be a North American substitute (ie: corn starch?)

  14. I will try to make this tomorrow. Does it matter what kind of milk I use?

  15. You called this Champurrado?????? Qué barbaridad¡

  16. I just wanted to say thank you. I love your recipes and you've teach me sooo much and for that thank you and a champurrado cheers. Tqm