Champurrado vs. Atole — What's the Difference?

Champurrado is a chocolate-based atole, a warm and thick Mexican beverage, 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); piloncillo; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. Ground nuts, orange zest, and egg can also be employed to thicken and enrich the drink.

Atole (Spanish: [aˈtole] (listen), from Nahuatl ātōlli [aːˈtoːlːi]), also known as atolli and atol de elote, is a traditional hot corn- and masa-based beverage of Mexican origin. Chocolate atole is known as champurrado or atole.

A traditional chocolate-based atole found in Mexico, containing panela, vanilla, anise and cinnamon.

A thick drink of Mexican origin that is made with cornmeal, water, raw sugar, cinnamon, and vanilla and is served warm.

A Cuban water-based drink, containing several spices, mixed with rum or brandy.

A sweetened thick drink or thin gruel made from cornmeal, served hot.

A porridge or gruel of maize meal and water, milk, or the like.

Eaten as mush or as a thin gruel