Champurrado
Masa, Mexican chocolate, and cinnamon — the Nahuatl champur (to mix) + atole, a chocolate preparation consumed since pre-Classic Mesoamerican civilization.
- 3 tbspmasa harina
- 4 ozwater(for masa paste)
- 8 ozmilk(whole milk)
- 3 ozmexican chocolate(Ibarra or Abuelita)
- 2 tbsppiloncillo(grated)
- 1 wholecinnamon stick
- 1Mix masa harina with water to form smooth paste.
- 2Heat milk with chocolate, piloncillo, and cinnamon.
- 3Stir until chocolate melts completely.
- 4Whisk in masa paste gradually.
- 5Continue whisking until thickened, about 15 minutes.
- 6Remove cinnamon stick.
- 7Pour into a mug and serve with a cinnamon stick.
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Champurrado is the chocolate variation of atole — the ancient corn-based beverage consumed throughout Mesoamerica since at least the pre-Classic period of Aztec and Maya civilization. Where plain atole uses masa (ground corn dough) cooked with water and sweetener, champurrado adds Mexican chocolate — typically tablets of ground cacao mixed with cinnamon and sugar, produced since the colonial period when Spanish settlers combined indigenous cacao with European sugar and dairy. The name combines champur (to mix in Nahuatl) with atole, describing the stirring action required to incorporate the chocolate. Champurrado is strongly associated with Day of the Dead, Las Posadas, and Christmas markets in Mexico, where the drink is sold from large clay pots alongside tamales throughout December. Its thick, warming character made it the quintessential Mexican cold-weather comfort beverage.
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