What is it about shorter days and chill breezes that demands steamy, cinnamon-spiked beverages? Let a single leaf turn burgundy and float to the ground and all we want is hot chocolate, the thicker the better.

When it comes to thick, creamy, and rich, Champurrado fits the bill. It’s the chocolate version of Mexican Atole—a rich beverage made with corn masa.

If you’ve never tried it, let this be your invitation. I wasn’t so sure about a corn-based drink when I first learned about it. But one sip made a convert out of me.

This version spikes the recipe with coffee for a mocha kick. But if it’s late and you want to go caffeine-free, you can substitute water for the coffee and it will still be exceptional.

Gather Your Ingredients

Makes 4 big cups

• ½ cup of Masa Harina

• 4 oz of dark chocolate, preferably Mexican chocolate, broken into pieces

• 1 cup of strong-brewed coffee—cold brew would work great here. It doesn’t have to be hot.

• 2 cups of milk—oat milk or whole work best because of their creaminess

• 1 cup of warm water, plus more to adjust thickness

• 1 cinnamon stick (or ground cinnamon to taste)

• 2 tablespoons brown sugar, plus more to taste

• A pinch of salt

Make the Champurrado

1. In a small bowl, whisk together the masa harina and 1  cup of warm water until smooth and free of lumps. Set aside.

2. In a medium saucepan, combine the brewed coffee and cinnamon stick. Bring to a simmer over medium heat.

3. Add the chocolate to the coffee mixture and stir occasionally until the chocolate is fully melted. Then add the brown sugar and stir to dissolve.

4. Gradually whisk the prepared masa harina mixture into the coffee and chocolate mixture, ensuring no lumps form. Continue to simmer and whisk constantly to prevent burning.

5. Pour in the milk and continue to stir occasionally. Bring the mixture to a low boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes, or until the mixture thickens to your liking.

6. If the champurrado becomes too thick, you can thin it out with a little more coffee or water. If it needs more sweetness, add additional sugar to taste.

7. Remove the cinnamon stick, then add a pinch of salt and stir.

8. Use a molinillo (traditional Mexican whisk), an immersion blender, or a wire whisk to froth the champurrado to your desired consistency. Pour the champurrado into cups and serve hot.