For the porridge from the Philippines, see champorado
Hot bowl of champurrado as served at a Mexican breakfast.
Champurrado is a chocolate-based atole, a warm and thick Mexican drink, prepared with either masa de maíz (lime-treated-corn dough), masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); panela; water or milk; and occasionally containing cinnamon, anise seed and or vanilla. Ground nuts, orange zest, and egg can also be employed to thicken and enrich the drink. Atole drinks are whipped up using a wooden whisk called a molinillo (or, a blender). The whisk is rolled between the palms of the hands, then moved back and forth in the mixture until it is aerated and frothy.
Champurrado is traditionally served with churros in the morning as a simple breakfast or as a late afternoon snack. Champurrado is also very popular during Dia de los Muertos (Day of the Dead in Spanish) and at Las Posadas (the Christmas Season) where it is served alongside tamales. An instant mix for champurrado is available in Mexican grocery stores. Champurrado may also be made with alcohol.