Champurrado

Champu what?

Chanmpurrado is a warm Mexican atole (ah-toh-le) prepared with chocolate, cinnamon, panela (dark brown sugar, masa (corn meal), milk or water, and sometimes other spices like anise seed or vanilla. An atole is a warm beverage made from dried ground corn. In other words it's delicious!

I learned about champurrado through my boyfriend's wonderful family. I have been introduced to a few new things since I've come to know them but I think this one is my favorite and is often a staple at the winter festivities that we attend. For Christmas last year I decided to figure out how to make it so we could enjoy it at home. I did some research and as in my true fashion put my own spin on it but I think this is the easiest way to prepare it. 

History

Champurrado dates all the way back to Mayan and Aztec cultures when they would mix atole with spices, honey, and even dried chiles. Cacao (chocolate) and Maize (corn) are very important in the Mayan culture and are portrayed in many drawings as Gods. Mixing these two was very common. “One is the basic, necessary staff [sic] of everyday life, the other the food most synonymous with luxury and status. But they both bore mythical associations with cosmic life cycles, and it is clear that the two were indeed combined in Maya cuisine” (Presilla 14). In Mexican culture these two are combined to create a beverage that is consumed around Christmas time.

Ingredients

6  cups water

1  cup heavy cream

2 tablets Mexican Chocolate

1/3 cup corn flour

1  piloncillo

1  cinnamon stick

1  tsp. ground cinnamon

3  whole cloves

1  tsp. vanilla

1  pinch salt

Directions

Pour 5 cups of the water into a large pot and place it over a medium flame. Add the piloncillo and cinnamon stick and allow the piloncillo to melt.

While that't happening grind your cloves manually or in a spice grinder. Once the piloncillo is dissolved scoop out the cinnamon stick (traditionally this is left in but I have found that as it cooks pieces will break off in the mixture).Add in the chocolate, cloves, ground cinnamon, and vanilla. Turn down the heat and allow this to simmer for a bit until the chocolate has melted. In a glass measuring cup mix the remaining water and corn flour with a whisk.

Be careful that there are no lumps. slowly poor the mixture into the pot as you whisk the sugar mixture. Continue to whisk the mixture to ensure that there are no lumps. Add in the heavy cream in the same way. Continue to whisk the mixture as it simmers until it begins to thicken. Now add in the pinch of salt and it is ready to serve. Remember this is not the traditional way to make this but the salt really brings out the flavor of the chocolate.

Reference:

Presilla, Maricel. The New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with Recipes. Berkeley: Ten Speed Press, 2009.