DESCRIPTION:
Champurrado, Mexican hot chocolate is a warm, thick, and comforting Mexican hot chocolate drink. It’s a type of atole, a corn-flour based beverage, but with a distinct chocolate flavor. Unlike regular hot chocolate, champurrado is made with Mexican chocolate, milk, cinnamon, piloncillo (raw cane sugar), and corn flour. Sometimes, cloves are added for extra flavor.
Drink Type: Hot
Milk Presence: Yes
Preparation Time: About 30 Minutes
Difficulty: Medium
Drink Base: Masa Harina
Serving Size: 240 ml
Caffeine Content: None
Nutritional Value: 259 Cal
INGREDIENTS:
Whole Milk – 4 cups
Cinnamon sticks – 2 ct
Masa Harina – 1/2 cups
Water – 3 cups
Mexican chocolate tablets (about 6.2 ounces) – 2 pieces
Piloncillo cone or 1 cup packed light brown sugar – 1 ct
Vanilla Extract – 1 teaspoon
Optional:
A pinch of salt
A pinch of ground cloves or nutmeg
PREPARATION:
-
Prepare the Masa Harina:
- In a medium bowl, whisk together the masa harina and water until smooth. Set aside.
-
Heat the Milk and Spices:
- In a large saucepan, heat the milk and cinnamon sticks over medium heat until the milk is hot but not boiling.
-
Add the Chocolate and Piloncillo:
- Add the Mexican chocolate tablets and piloncillo to the hot milk. Stir until the chocolate and piloncillo have completely dissolved.
-
Combine the Masa Harina:
- Slowly pour the masa harina mixture into the saucepan, whisking constantly to prevent lumps.
-
Simmer and Thicken:
- Bring the mixture to a simmer over medium-low heat. Continue to stir frequently until the champurrado thickens to your desired consistency.
-
Flavor and Serve:
- Stir in the vanilla extract. Taste and adjust sweetness if needed.
- Remove the cinnamon sticks.
- Serve hot, topped with a sprinkle of cinnamon or a dollop of whipped cream.
SUGGESTIONS:
For a richer flavor, use whole milk instead of skim milk.
If you don’t have piloncillo, you can substitute it with granulated sugar.
For a spicier flavor, add a pinch of cayenne pepper or a pinch of ground cloves.
HISTORY
Champurrado: A Taste of Ancient Mexico
Champurrado, Mexican hot chocolate, traces its origins to the ancient civilizations of Mesoamerica. The Aztecs and Mayans prized cacao beans for their taste and medicinal properties. They did it by blending them with cornmeal, spices, and water to create a frothy beverage.
When the Spanish arrived, they introduced sugar, cinnamon, and vanilla, transforming the drink into a sweeter, more familiar taste. Over time, the masa harina, a type of corn flour, was added. That gave Champurrado, Mexican hot chocolate its signature thick and creamy texture.
Today, Champurrado, Mexican hot chocolate remains a cherished tradition, especially during the colder months. It’s often paired with pan dulce, a sweet bread, offering a comforting and delicious treat.
QUESTIONS & ANSWERS
What is Champurrado made of?
Champurrado, Mexican hot chocolate is a warm, thick, and flavorful Mexican drink made with the following key ingredients:
- Milk: Provides the creamy base.
- Mexican Chocolate: Offers rich, complex chocolate flavor.
- Piloncillo: A type of unrefined cane sugar that adds sweetness and a caramel-like flavor.
- Masa Harina: Corn flour that thickens the drink, giving it a satisfying texture.
- Cinnamon: A warming spice that enhances the overall flavor.
Optional ingredients may include vanilla extract, nutmeg, or a pinch of salt.
What is the difference between Hot Chocolate and Champurrado?
While both Hot Chocolate and Champurrado are warm, comforting drinks, they have some key differences:
Hot Chocolate:
- Typically made with milk, sugar, and cocoa powder or chocolate.
- Thinner consistency.
- Sweet and indulgent.
Champurrado:
- Made with milk, Mexican chocolate, piloncillo (a type of unrefined cane sugar), masa harina (corn flour), and cinnamon.
- Thicker consistency, almost like a porridge.
- Rich, complex flavor with a hint of corn from the masa harina.
In essence, champurrado is a unique Mexican hot chocolate with a thicker texture and a more robust flavor profile. It’s a traditional drink, especially popular during the winter months.
Why is Champurrado so good?
Champurrado, Mexican hot chocolate is a delightful drink for several reasons:
- Rich and Complex Flavor: The combination of Mexican chocolate, piloncillo, and cinnamon creates a deep, warm, and indulgent flavor profile.
- Comforting Texture: The addition of masa harina gives champurrado a thick, creamy texture that’s perfect for cozying up with on a cold day.
- Nostalgia and Tradition: It’s a beloved traditional Mexican drink, often associated with holidays and special occasions. The act of sipping on champurrado can evoke feelings of warmth, comfort, and nostalgia.
- Unique Experience: Unlike regular hot chocolate, champurrado offers a distinct flavor and texture that sets it apart.
If you’re looking for a truly comforting and unique hot beverage, champurrado is definitely worth trying!
What is champurrado in Spanish mean?
The word “Champurrado” itself doesn’t have a direct translation. It’s a specific term for this Mexican drink. However, in Spanish, “champurrado” can also have other meanings, such as:
- Mixture or jumble: This is a more general meaning, referring to a mix of things.
- Cocktail or mixed drink: In some contexts, “champurrado” can refer to a mixed alcoholic drink.
So, while the specific meaning of “champurrado” is tied to the drink, it’s important to consider the context to understand its full meaning.
Who invented Champurrado?
The exact inventor of Champurrado, Mexican hot chocolate is unknown. It’s a traditional drink with roots dating back to ancient Mesoamerican civilizations. Aztecs and Mayans used cocoa beans and corn to create various beverages, which are considered precursors to modern-day champurrado.
Over time, the drink evolved, influenced by Spanish colonization and the introduction of new ingredients like sugar and cinnamon. The specific recipe and preparation methods have varied regionally. However the core ingredients and the basic concept of a thick, chocolate-based drink have remained consistent.
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