Champurrado, Mexican hot chocolate drink

Champurrado is a hot beverage that dates back to pre-Colonial times and originally conceived as a blend of maize and water.

Kind of chocolate that is made with pinole -a combination of powdered spices, like vanilla-, maize dough -the cornmeal used to make tortillas-, mixed with water, chocolate, roasted and ground corn, and brown sugar, also known as piloncillo, is a rich, creamy, and sweet Mexican drink.

Like atole, is a corn-based drink that typically consists of masa, water, cinnamon, piloncillo, and vanilla. But the main difference is made by the chocolate. Chamurrado is a chocolate-based atole (atole de chocolate). 

Mexican hot chocolate is also very similar to Mexican champurrado, but the main difference is that it’s made without masa harina. This gives it a much thinner consistency compared to atole or champurrado.

This sweet chocolate drink, thickened by corn is made in a clay pot and it is an ideal match with tamales. And also churros!

It’s often consumed on special holidays like Día de los Muertos (Day of the Dead) or Las Posadas (Christmas season). 

It’s also extremely popular to serve during the colder months of the year.

But also a delicious drink to serve cold.

 

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