Champurrado is traditionally served with a churro in the morning as a simple breakfast or as a late afternoon snack.

Champurrado is also very popular during Day of the Dead and at Las Posadas (during the Christmas season), where it is served alongside tamales.

[3] Since sugarcane (originally from Southeast Asia) came to the Americas sometime after Europeans did, chocolate was said to have an acquired taste as it comes off as bitter without added sweetener.

Although adapted directly from Mexican champurrado via the Manila galleons, it differs in that it uses whole grains of glutinous rice instead of masa.

Instead of a drink, it is a sweet rice porridge traditionally eaten during cold rainy days and in the Christmas season.

Champurrado is a type of atole (corn masa drink) with its main characteristic consisting of chocolate.

Atole is made by toasting masa on a griddle, then adding water that has been boiled with cinnamon sticks.