Champurrado

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For the porridge from the Philippines, see champorado
Hot bowl of champurrado as served at a Mexican breakfast

Champurrado is a chocolate-based atole,[1] a warm and thick Mexican drink, 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); panela; water or milk; and occasionally containing cinnamon, anise seed and or vanilla.[2] Ground nuts, orange zest, and egg can also be employed to thicken and enrich the drink. Atole drinks are whipped up using a wooden whisk called a molinillo (or, a blender). The whisk is rolled between the palms of the hands, then moved back and forth in the mixture until it is aerated and frothy.

Champurrado is traditionally served with churros in the morning as a simple breakfast or as a late afternoon snack. Champurrado is also very popular during Dia de Muertos (Day of the Dead in Spanish) and at Las Posadas (the Christmas Season) where it is served alongside tamales. An instant mix for champurrado is available in Mexican grocery stores. Champurrado may also be made with alcohol.

History[edit]

The Mexican drink has been around since the Aztecs, and also back to the Mayan era.[3]

Recipe[edit]

Ingredients

1/4 cup masa harina

3 1/2 cups cold water

1/4 teaspoon salt

3 cups of milk

1 (3-ounce) tablet sweetened Mexican chocolate, flavored with cinnamon.[4]

Directions

In a small mixing bowl combine the masa harina with 1/2 cup of water mixing by hand to form a paste. In medium saucepan add the paste and the remaining 3 cups of water. Bring to boil stirring constantly. Cook slowly for 20 minutes, the mixture will thicken. While this mixture is simmering, in another saucepan add the milk and bring to a boil. Add the chocolate and cook for about 10 minutes until the chocolate has completely dissolved. Pour the chocolate into the masa harina mixture stirring until well incorporated. With a milinillo or an eggbeater, whisk until a foam forms on top, about 3 minutes. Serve in a large bowl spooning some of the foam on top.[5]

Recipe courtesy Aaron Sanchez

See also[edit]

References[edit]

  1. ^ Palazuelos, Susanna; Tausend, Marilyn; Urquiza, Ignacio (1991). "Oaxaca: Champurrado". Mexico: The Beautiful Cookbook. HarperCollins. p. 53. ISBN 9780002159494. 
  2. ^ Champurrado at About.com
  3. ^ [1], Champurrado Recipe and History: Enjoy it on December 12, Day of the Virgin of Guadalupe.
  4. ^ [2], Thick Hot Chocolate: Champurrado.
  5. ^ [3], Thick Hot Chocolate: Champurrado.