by Linda LaRoche
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The fascination and relevance with Mexican gastronomy and beverages has been a longtime American favorite. One such drink that deserves attention and has gone unnoticed is champurrado.
One of the most charming customs of all is that practiced in Mexico when a mother gives birth, at Christmas and on Mother’s day or Dia de las Madres is the drinking of this hot beverage.
Atole, is a corn based drink, champurrado is a result of atole being mixed with chocolate. For many Mexicans, desayuno the traditional early-morning meal, served upon arising, also includes either atole or for children, champurrado.
Growing up, I drank it on special occasions and am well acquainted with the thick and creamy earthy flavor that flirts with the taste-buds and now when I make I think of it as the Aztec Froth Fit for a Goddess.
Champurrado
Yield: Serves 6-8
Ingredients
- 2 discs of Mexican chocolate (eg. Abuelita or Ibarra brands)
- 1 large cone of piloncillo (can substitute with 1c. dk. Brown sugar)
- 2 cinnamon sticks
- 1 tsp. vanilla
- 1/2 cup masa harina reconstituted with 1 cup water
- 2 cups whole milk
- 1 cup sweet condensed milk
- 1 cup evaporated milk
Cooking Directions
- In medium pot, add whole milk, cinnamon sticks, condensed and evaporated milk. Let it dissolve on low heat for about 15 minutes until chocolate and piloncillo have melted.
- While ingredients are simmering, in another pot boil 1 c. water boil and slowly add masa flour whisking to prevent clumps.
- Once chocolate/sugar mixture is perfectly smooth, remove and discard cinnamon stick adding vanilla.
- Slowly add the masa mixture to the chocolate pot, stirring constantly to prevent clumping as it cooks.
- When mixture begins to gently boil, remove from heat and serve in a mug.
The consistency is thick, almost porridge-like, and is rather filling. It also takes a long time to cool, so drink slowly and enjoy tasting the layers of flavor.
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Image Credit: Champurrado recipe via Shutterstock