In Los Angeles, champurrado makes its way into the bellies of Angelenos morning and night via street vendors, selling the warm, pudding-like beverage out of orange Igloo containers and into steaming styrofoam cups. Mexican restaurants around the city also ladle it into mugs often served with tamales. A serving of champurrado is like a cozy fleece sweater on a cold winter day - poured in a cup.

Champurrado is made of masa (nixtamalized corn) chocolate, sugar, cinnamon, and other spices. There are champurrado makers that will also add the rich spice of cloves, the zesty aroma of orange peel, or the licorice taste of star anise. To sweeten it, Mexican piloncillo, a raw form of pure cane sugar, is also an alternative to regular sugar. Some versions can be made using milk, evaporated milk, water, or a mix of all.

This chocolate-based atole is thin and porridge-like, popular during the cold weather months and seasons. It’s an excellent way to take the chill off and feel cozy at home or comforted on your way to work. Beyond being a popular traditional drink, champurrado is an experience. Here are seven spots to add to your champurrado rotation.