Champurrado con leche de tres nueces

Champurrado with milk of three nuts

Donzabor Mèxico

The perfect mix; chocolate with peanut, walnut and almond milk, the ideal accompaniment for these days of cold and dead bread.

The nixtamal

To talk about atole, we need to go back to its base ingredient, nixtamalized corn dough. Although the corn can be eaten after being harvested (cooked or roasted), we cannot make dough without having gone through the nixtamalized process; Cook the corn the night before with lime or ashes and let it cool overnight.

Fortunately, this process, which although not complicated, is laborious, we can avoid it in most places by buying the dough directly from our local tortilla shops and mills. The truth is that nixtamal provides much more nutrition to the corn; it makes its proteins more easily assimilated and provides calcium, zinc and iron, among others.

Do you want to know a curious fact about nixtamal? The oldest vestiges were found in Guatemala with a date of the year 1500 AC.

A not so traditional champurrado

Although formerly the champurrado consisted of nixtamalized corn, cocoa and water, when the Spaniards arrived in Mexico milk and sugar or piloncillo were incorporated, since they did not like the taste of "tol" as the Mexicas called it traditionally to this energy drink.

To this day there are many variations, in many places it is still drunk in water, in others table chocolate is used, in others roasted cocoa... Anyway; just as each town and each home has its own way of doing it, also in Don Zabor we have our special touch; in this case, it is three-nut milk. Technically they are not three nuts, they are actually two nuts and a legume, however, they give our champurrado that special nutty flavor that we decided to adopt that name.

To prepare this delicious recipe, follow these steps!


  • 6 cups of water
  • 4 cups of three-nut milk
  • 1 piece of piloncillo
  • 1 cinnamon stick
  • 3 tablets of table chocolate
  • 1 cup of fresh dough
  1. Bring 4 cups of water to a boil with the piloncillo and the cinnamon. Once it starts to boil, lower the flame and let it simmer until the piloncillo has melted.

  2. Add the chocolate stirring continuously until it dissolves.

  3. In a bowl, place the rest of the water and dissolve the dough until you feel no lumps. You can strain it to make sure it is.

  4. Once the chocolate is completely dissolved, add nut milk and wait for it to start boiling.

  5. Pour in the mixture from the previous step slowly and without stopping stirring until has been fully incorporated.

  6. Wait for it to start boiling again, stirring the champurrado

    constantly, for about 5 minutes or until the liquid becomes more

    thick. At this point, let it cook for about 5 more minutes and that's it!

  7. Serve in your favorite cup accompanied by pan de muerto or your favorite bread and enjoy.


  • To make the nut milk, follow this recipe, incorporating walnuts and almonds into it.

  • You can substitute the piloncillo for 1 cup of sugar, reducing the time of the first step

  • You don't need to use water for this recipe, you can just use milk, although it's easier to cook with water as the boil won't foam up as quickly, allowing you a bit more time (especially if you're not as used to cooking). to be in the kitchen).

  • If you want your atole to be lighter, just add one more cup of milk or water; on the contrary, if you want it to be thicker, add about two more tablespoons of dough.

  • Be careful when serving the champurrado, as it will be very hot.

  • As it cools it will thicken more, so if you decide to heat it again and it is more liquid, the ideal is to add a little water or milk.

Did you make the champurrado? Tell us all about your experience! Remember that you can find us on social networks, and don't forget that Don Zabor has the best ingredients for your recipes at any Walmart, Superama, Bodega Aurrera, H-E-B, laComer and Alsuper

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