How To Make the Best-Ever Hot Chocolate, According to Celebrity Chef Pati Jinich

Olivia Bria

Wed, December 31, 2025 at 7:07 PM UTC

6 min read

Champurrado is a traditional Mexican hot chocolate made with masa flour, Mexican chocolate, piloncillo, cinnamon, and water or milk.
Champurrado is a variation of atole, a masa-thickened drink that dates back to pre-Hispanic times and was influenced by the Spanish addition of sugar, cinnamon, and milk.
To make the best champurrado, it's important to stir frequently while simmering, avoid adding more masa, adjust the texture with warm milk if needed, and customize with cayenne pepper, vanilla extract, or heavy cream.

Winter is always prime time for hot chocolate, but this year especially, the rich and cozy drink seems to be having a moment. I grew up drinking the version from the packet , mixed with milk or water, topped with a hefty amount of marshmallows, but there are so many variations on the classic beverage.

Just in the past month or so, here at Parade , we've tried a wide range of hot chocolate options. We've gussied it up with frozen whipped cream candy cane stirrers , added cardamom and malt powder a la GBBO champ Nadiya Hussain, tasted and ranked eight different fast-food hot chocolates and made Hot Chocolate Coke , a dirty-soda inspired mashup that was a big hit with sippers of all ages.

But this colder season is far from over, which means there's a lot more time to experiment with hot chocolate. Next up for us? Champurrado, a traditional Mexican hot chocolate that really leans into cozy flavors and rich textures.

To learn more about this drink, we turned to Mexican chef and television personality Pati Jinich, who's spilled all about her version of champurrado (also called "chocolate atole"). With a hit of cinnamon , rich Mexican chocolate and a thick texture courtesy of masa flour, champurrado is a hearty beverage that's perfect for this time of year.

"Growing up in Mexico City, it was always part of our holiday celebrations," Jinich tells Parade . "My dad would make huevos a la Mexicana, we'd have warm tortillas and frijoles de olla, and champurrado to wash it all down." The television host now makes the recipe for her three sons to keep the tradition going and to help connect them to their Mexican heritage.

To get a true taste for this hot chocolate, I quizzed Jinich about the recipe and then gave it a try in my kitchen. Read on to find out more about champurrado, exactly how to make the drink and why it's a great way to warm up your winter.

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What Is Champurrado?

According to Jinich, champurrado is essentially a "masa-thickened chocolate" (masa, or corn masa, is a corn-based flour or dough). The Pati Jinich Explores Panamericana host describes champurrado as "hot chocolate's cozy, more substantial cousin."

It's typically made with corn flour, Mexican chocolate, piloncillo (unrefined cane sugar), seasonings like cinnamon, and water or milk.

The History of Champurrado

Jinich explains that champurrado dates "back to pre-Hispanic times when the Aztecs drank chocolate beverages, and the Spanish influence add the cinnamon and sugar we use today." We're talking way back then, like 2500 BCE.

Champurrado is a variation of atole, a masa-thickened drink that played a big part in daily and ceremonial life for the Aztecs and other Mesoamerican people. It usually consisted of masa, water, and spices or sweeteners like honey. It wasn't until the Spanish arrived, in approximately the 16th century, that sugar, cinnamon and milk were added to create champurrado.

Is Champurrado the Same as Atole?

"Atole" is essentially an umbrella term for a masa-thickened beverage. According to Jinich, it "can be flavored with fruits, nuts, vanilla or spices." There are many variations of atole, such as chocolate, cinnamon, vanilla, strawberry , pineapple , walnut and more.

Champurrado, a specific type of atole that's made with Mexican chocolate, is the most famous variation. To provide more clarification, Jinich says that "all champurrado is atole, but not all atole is champurrado!"

Ingredients Needed for Champurrado

To make Jinich's champurrado , you'll need masa flour, water, milk, Mexican chocolate, piloncillio or brown sugar , and a cinnamon stick.

Despite my best efforts, I couldn't find Mexican chocolate, such as Abuelita or Ibarra, at my supermarket. Mexican chocolate is pretty widely available these days, so hopefully you can find it near you. Instead, I used a milk chocolate bar, which made the drink a bit sweeter but still worked OK. As you can see from the picture, I opted for brown sugar and ground cinnamon that I already had in my pantry.

Jinich does recommend using piloncillo if you're able to find it. The unrefined cane sugar, which is often sold in a cone shape, "adds such a unique, caramel-like sweetness" that can't compare to standard brown sugar, she explains.

How To Make Champurrado, According to Pati Jinich

There's nothing I love more than a simple recipe, and this chocolate atole was just that. First, you stir the corn masa flour into the warm water. Although easy, this is a vital step that, if missed, can really alter the texture of your drink. You have to let the masa mixture sit for several minutes in order for it to dissolve, then strain it into a saucepan over medium heat.

From there, add in the milk and stir frequently until the drink thickens. It took around three to four minutes for me, which is the same time frame mentioned in Jinich's recipe. Add in the piloncillo or brown sugar, chocolate (cut into chunks) and the cinnamon.

My gas stove overheats very quickly, so I only needed to let the drink simmer for three or so minutes before the chocolate and brown sugar dissolved, but it might take a bit longer, depending on your stove. Divide the champurrado among mugs and serve hot.

My Honest Thoughts About Champurrado

This cozy mug of hot chocolate was delicious. It was rich and creamy from the chocolate and the masa added an earthy flavor and gave the drink a thicker texture, which was very comforting. The cinnamon didn't overwhelm the chocolate, but instead added just the right amount of spice.

I can confidently say that I'd make this recipe again, though next time I'd do more searching around to find the Mexican chocolate and piloncillo that are called for in Jinich's recipe and would also use a cinnamon stick instead of ground cinnamon so I could get a truer taste of the drink.

4 Pro Tips for Making the Best Champurrado

Ready to give this drink a try in your kitchen? Use these chef-approved tips from Jinich to help you make the best version.

1. Stir, stir, stir

While the beverage is simmering, it's important to stir it often to help the chocolate melt evenly and for the drink to thicken properly.

2. Go easy with the masa

Champurrado will thicken as it cools, so there's no need to add more masa. Jinich explains that the beverage is supposed to be "pourable when it's hot" and will thicken in your mug.

3. Adjust the texture

If you'd prefer the drink a bit thinner, that's an easy adjustment. If the atole gets "too thick after cooling, just whisk in a bit more warm milk to bring it back to the right consistency," shares Jinich.

4. Make it your own

Jinich says that some people love to add a pinch of cayenne pepper "for a subtle kick," or a touch of vanilla extract for more "warmth and depth." To make it richer, replace half of the milk with half heavy cream.

Jinich adds that you can add a star anise pod along with the cinnamon stick, as they do in some Mexican regions and can top the drink with a dollop of whipped cream sprinkled with a little cinnamon.

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Source:

Pati Jinich , award-winning Mexican chef, television personality and cookbook author

This story was originally published by Parade on Dec 31, 2025, where it first appeared in the Food & Drink section. Add Parade as a Preferred Source by clicking here.