As the last leaves fall from the trees and temperatures begin their steady slide, there’s a familiar shift in the rhythm of our days. Sunset arrives before many of us clock out, and the drive home becomes a slow parade of houses, strung with Christmas lights—small beacons marking the arrival of the season.
This is the time of year when I instinctively reach for a warm beverage the moment I walk through the door. Chai tea, apple cider, hot cocoa—anything that feels like it belongs between two cold hands.
Here’s an idea for a holiday drink that leans into that instinct – but in a different way. It’s built around a champurrado mix from Pinole Blue, a Wichita company celebrated for its blue-corn products.
The inspiration for the drink came after speaking with founder Eddie Sandoval, he mentioned that customers often asked for atole or champurrado as he delivered tortillas around town. Atole is a traditional drink from Mesoamerica—corn flour cooked with water, sometimes with cocoa, cinnamon, or spices, creating a warm and comforting thickness. When the Spanish arrived, they introduced milk and sugar, giving it a creamy richness.
Champurrado, the hot-chocolate version, is especially beloved during the holiday season. It’s hearty, aromatic, and deeply tied to celebration.
This Saturday, Pinole Blue will be serving Atole at the La Rosa Run, a 3K honoring Día de la Virgen de Guadalupe, benefiting the Kansas Hispanic Education and Development Fund. With temperatures expected to be just above freezing for the 10am start, that warm cup will be a welcome reward.
Hot Chocolate (Champurrado-Style) – ½ Gallon Batch
Ingredients
- ½ gallon whole milk
- 1 pint heavy cream
- 1.5 cups milk chocolate, chopped or chips
- 2 Tbsp masa harina
- ½ Tbsp ground cinnamon
- 1 tsp ground nutmeg
- ½ cup sugar or piloncillo
- ½ cup champurrado mix
Substitution option:
Replace the champurrado mix with 1/2 cups total — equal parts masa harina + Mexican chocolate (like Abuelita).
Instructions
- Heat the dairy
- In a large pot, warm the milk and heavy cream over medium-low heat until just below a simmer.
- Aim for a light scald—hot enough to dissolve the sugar but not boiling.
- Stir frequently to prevent scorching.
- Add sweeteners, chocolate, and dry ingredients
- Whisk in the sugar or piloncillo, champurrado mix, milk chocolate, masa, cinnamon, and nutmeg.
- Continue stirring until the chocolate is fully melted and the mixture is smooth.
- Remove from heat
- Once everything is fully incorporated and the texture is silky, take the pot off the heat.
- Cool and chill
- If not enjoying right away, allow to cool at room temperature for 20–30 minutes.
- Transfer to containers and chill in the refrigerator until ready to serve.
