Champurrado is a thick chocolate variety of atole, a hot beverage made with finely ground corn flour (masa). The people of Mexico have been making and drinking atole for as far back as there are records of Aztec history. Today, champurrado is most often purchased from street vendors and paired with a tamale or churros for breakfast. The drink is sweetened with piloncillo (minimally processed sugar cane) and may be flavored with cinnamon, anise seed, and/or vanilla. The bolus dose of sugar and carbohydrates fuels laborers across Mexico well into the afternoon.