The Mexican beverage made from corn masa and chocolate, often served hot, is champurrado.
Champurrado is a thick chocolate version of atole, Mexico’s traditional hot masa-based drink. It is prepared with masa or masa harina, water or milk, chocolate, and often piloncillo, cinnamon, vanilla, or anise. The corn gives champurrado a fuller body and slightly porridge-like texture, distinguishing it from ordinary hot chocolate.
Atole and related corn drinks have deep Mesoamerican roots. Ancient Maya painted vessels depict drinks combining cacao and atole, while later colonial ingredients and techniques helped shape modern recipes. A wooden whisk called a molinillo is traditionally used to mix and froth the drink.
Champurrado is especially associated with tamales, Día de Muertos on November 2, and Las Posadas during the Christmas season. Atole is the broader category, not a competing answer: chocolate-flavored atole is specifically called champurrado. Tejate is another Oaxacan maize-and-cacao drink, but it is traditionally served cold and has a different preparation.