Hello everyone! We hope you are very well. Today we bring you the recipe for Champurrado: a drink full of flavor and with a deep-rooted tradition in Mexico. This hot drink, of ancestral origin, with a thick texture and cinnamon aroma, is a Mexican classic, especially for winter days.
We are going to know all the details about this chocolatey delight that we like so much, and we share with you a very simple recipe to enjoy in the warmth of your home.
About the champurrado
Champurrado is a typical hot drink from Mexico., which has become an icon of traditional Mexican cuisine. It is a mixture of corn dough, chocolate, piloncillo and spices, which is made over low heat until it achieves a thick and comforting consistency.
This delicious mixture, which combines the best of native Mexican ingredients, is perfect to enjoy on cold mornings or as an accompaniment to festivities and celebrations, especially at the end of the year parties.
The origin of champurrado in Mexico
This drink occupies a special place in the hearts of Mexicans, and its presence in the country’s culinary culture is undeniable.
A pre-Hispanic origin is attributed to this traditional drink, since the Aztecs already enjoyed drinks based on corn and cocoa. However, it was with the arrival of the Spanish and the introduction of chocolate that it acquired its current form.
Why is it called champurrado?
According to the Mexican Academy of Language, “champurrado” is a word that attempts to reproduce the sound of liquids combining. This term is an onomatopoeia that describes the action of stirring or mixing ingredients in the preparation of this traditional drink.
The choice of this word reflects how the preparation process involves the combination of ingredients, such as corn dough, chocolate, piloncillo and spices, which are mixed to achieve the characteristic consistency and flavor of this drink.
Atole vs. champurrado: What’s the difference?
This drink is often confused with atole, another hot drink based on corn dough. The main difference lies in the addition of chocolate, which gives it a more intense flavor and thicker texture.
While atole is usually softer and flavored in various ways, champurrado stands out for its unmistakable chocolate flavor.which makes it irresistible for lovers of this food.
How is atole champurrado made?
This atole is, in essence, a work of art that combines basic ingredients to create a unique experience. The corn dough provides the creaminess and thickness, the chocolate provides the cocoa flavor and the piloncillo sweetens with its characteristic caramel flavor.
Preparing this recipe is a process that requires some time and patience.. In short, the corn dough is mixed with water, strained to eliminate lumps, and then boiled with the chocolate, brown sugar, and spices. The key is cooking over low and constant heat.which allows the flavors to integrate perfectly and the drink to reach its desired consistency.
What does the traditional recipe contain?
This recipe is distinguished by its unique combination of ingredients, which give it its characteristic flavor and aroma. The key elements are:
- Corn dough: Provides thickness and creamy texture.
- Chocolate: Provides characteristic cocoa flavor and aroma.
- Piloncillo: Sweetens with a delicious caramel flavor.
- Spices: Cinnamon and anise are used to flavor and give depth to the flavor.
What to take into account for perfect preparation?
- Fresh dough: Use fresh corn dough instead of corn flour to achieve a more authentic texture.
- Quality chocolate (Mexican): The quality of the chocolate is key to a richer flavor. A chocolate with a high percentage of cocoa is recommended for this preparation.
- Slow cooking: Do not rush the cooking; champurrado improves with time on the fire.
- Fresh spices: Use cinnamon sticks or star anise for a more intense flavor.
- Accompaniments: It can be accompanied with traditional sweet Mexican tamales or with some good cinnamon rolls.
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Yield: 4 portions
Preparation time: 30-35 minutes
- 2 cups of corn dough
- 4 cups of water
- 1 bar of Mexican chocolate (90 grams)
- 1/2 cup of grated piloncillo
- 1 bunch of cinnamon
- 1 star anise
- 1 pinch of salt
How to make champurrado step by step
- In a large pot, dissolve the corn dough in the water over medium heat, stirring constantly until there are no lumps.
- Add the Mexican chocolate and continue stirring until it is completely dissolved.
- Add the grated piloncillo, cinnamon stick, star anise and pinch of salt. Cook everything over low heat for 20-25 minutes, stirring occasionally, until the drink thickens and acquires a smooth, velvety texture. Serve hot in clay cups.