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.”
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.
Champurrado is a hot thick Mexican drink made of corn masa and chocolate.
Ingredients:
- 4 cups of milk
- 2 cups of water
- 1 thick stick of Mexican Cinnamon
- 1 1/2 (3 1/2 oz.)Tablet Mexican Chocolate like Ibarra or Abuelita brands
- 6 oz. Piloncillo or brown sugar (or go by your own taste here)
- 1/2 cup of corn flour (the Maseca and Minsa brands work fine)
Method:
- 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.
- 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.
- 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.
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)
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?
I had some for the first time last year. I wasn’t sure what to think. I am going to try making it myself this year!
My favorite drink this time of year is my own tea blend or hot cocoa.
Katie @ Mexican Wildflower recently posted..Natural Living Mondays #10
I have never heard of this before! Awesome!
Stacy @Stacy Makes Cents recently posted..Pumpkin Pie Breakfast Parfait
This sounds delicious! I’ve seen piloncillo but not known what it was! Now I know and I’ll have to watch out for the pure variety. Are there any corn flours or masa that are non-GMO that you know of?
Jasanna recently posted..Spiffy Business: Tukula Giveaway and Review
Jasanna, I’m pretty sure Bob’s Red Mill is gmo free. This is the brand that I buy.
http://www.bobsredmill.com/golden-masa-harina-corn-flour.html
So interesting that you add corn flour at the end. I’ve made Mexican hot chocolate by just melting Ibarra in milk, this is definitely a step up.
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There is a man and wife that come to our house about every 2 weeks selling tamales. In the back of their car, nestled between the pots of tamales, is a big cauldron of champurrado. The gentleman says it’s the recipe his grandmother made for the field workers back in his home town. It has become a special treat for me. Thank you for posting this recipe, now I can share it with my friends and family!
That’s wonderful, Patty!
This is great! my mom is at mexico and im recieving a posada in a few days. my cousins dont know how to make it so this helps out a lot!
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