champurrada

Written by Mely of Mexico In My Kitchen

Chocolate has been called the “drink of the Gods”, and the Mexican History books will narrate how it was given to the soldiers to give strength, and how it was a drink reserved for the priests and the wealthy. Even Hernán Cortés wrote to King Carlos I of Spain telling him that he had found a “drink that builds up resistance and fights fatigue.”

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It still does give resistance and strength to the people that work the land of the cocoa plantations in the Southern part of México. While working as a School Teacher for 2 years in a Cacao Bean plantation in Tabasco, I saw first hand how the men would go to work very early in the morning, carrying with them a full canteen of “pozol.”  A drink made of water, corn dough, and ground cocoa beans. Pozol sustained them in their hard work until the midday hour when the high temperatures would reach 90 degrees in the jungle-like area of southeast México.

Pozol is a drink is for the summer.  Since today is a cold day, it calls for a hot drink to nourish and keep our body warm.

Champurrado, similar to pozol, is a hot thick drink also made of corn dough and chocolate.  There are several variations of Champurrado.  Some add water, milk, or both. Some even add star anise for extra flavor.

Here is my personal recipe for you to try and enjoy in these cold days.

How to make Champurrado – A Mexican Thick Hot Chocolate

Serving Size: Serves 6

How to make Champurrado – A Mexican Thick Hot Chocolate

Champurrado is a hot thick Mexican drink made of corn masa and chocolate.

Ingredients:

Method:

  1. In a medium size pot, simmer the milk along with the piloncillo, cinnamon and chocolate until it dissolves. This will take about 6-8 minutes.
  2. Mix the corn flour with the 2 cups of water until all the lumps have dissolved. If needed, use a strainer to get a fine mixture.
  3. Add the corn flour mixture to the pot and stir. Keep simmering at low heat and keep stirring for about 8-10 more minutes until the chocolate has a light gravy consistency.
http://www.myhumblekitchen.com/2012/11/how-to-make-champurrado-a-mexican-thick-hot-chocolate/

Warning: Since this is a slightly thick drink it is hotter that you may think, be careful while serving and drinking.

Serve and enjoy!

NOTES:

* The Champurrado’s consistency is like that of a light gravy. If you want a lighter version, reduce the amount of corn flour to 1/3 cup.

* If fresh corn masa is available in your area use 1 cup of masa instead of the corn flour.

* Piloncillo or Panela is unrefined whole cane sugar.  (For more information on natural sweeteners, click here)

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When buying Piloncillo or Panela, make sure it is pure. Some stores carry a look alike version that is just regular sugar in the form of a cone and doesn’t have the flavor or nutrients of Piloncillo.

* To easily cut the piloncillo, warm the piloncillo first.  This will soften the piloncillo.

Have you ever had Champurrado?  What’s your favorite warm drink during this time of the year?

Mely was born and raised in Mexico and has lived in the Washington DC Metropolitan area for a few years now. She is a homeschooling mom of a teenage boy and combines her passion for cooking and sharing her Mexican heritage at her blog, Mexico in My Kitchen.

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