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 Hot bowl of champurrado as served at aMexican breakfast | |||||||
| Type | Beverage | ||||||
|---|---|---|---|---|---|---|---|
| Place of origin | Mexico | ||||||
| Region or state | Mesoamerica | ||||||
| Serving temperature | Hot | ||||||
| Main ingredients | masa de maíz ormasa harina,piloncillocinnamon andanise seed orvanilla | ||||||
| Ingredients generally used | Ground nuts, orange zest, and egg | ||||||
| 304 kcal (1,270 kJ) | |||||||
| |||||||
| Similar dishes | Champorado | ||||||
Champurrado is achocolate-basedatole,[1] a warm and thickMexican beverage. It is prepared with either amasa (lime-treated corn dough),masa harina (a dried version of this dough), orcorn flour (simply very finely ground dried corn, especially local varieties grown foratole);piloncillo;water ormilk; and occasionallycinnamon,anise seed, orvanilla.[2] Ground nuts, orange zest, and egg can also be added to thicken and enrich the drink.Atole drinks are whipped up using a wooden whisk called amolinillo. The whisk is rolled between the palms of the hands, then moved back and forth in the mixture, until it is aerated and frothy; a blender may also be used.
Champurrado is traditionally served with achurro in the morning as a simple breakfast or as a late afternoon snack. Champurrado is also very popular duringDay of the Dead and atLas Posadas (during the Christmas season), where it is served alongsidetamales. Champurrado may also be made with alcohol.[3]
Chocolate is native to Mesoamerica, and it was first cultivated by theMayans and theMexicas. The Mayans used the cacao beans in various ceremonies such as marriage and trade. Natives drank chocolate with corn puree, ormasa. These drinks were thought of as magical and upon drinking, would give the drinker power and strength.[4]
Sincesugarcane (originally from Southeast Asia) came to the Americas sometime after Europeans did, chocolate was said to have an acquired taste as it comes off as bitter without added sweetener. Spaniards created a drink consisting of chocolate,vanilla, and otherspices which was served chilled. This drink cannot be compared to modern-day hot chocolate as it was very spicy and bitter, contrasting with the modern notion of very sweet, warm chocolate.
The invention of champurrado shows the adaptation of ancient practices by European colonialists. Upon the production of the drink, special tools like the molinillo were made to assist in the making of the drink which is now also used to make traditional hot chocolate in former Spanish colonies.[5]
There are many versions of champurrado in different countries. A unique variant in thePhilippines ischamporado. Although adapted directly from Mexican champurrado via theManila galleons, it differs in that it uses whole grains ofglutinous rice instead ofmasa. Instead of a drink, it is a sweet rice porridge traditionally eaten during cold rainy days and in theChristmas season.[6]
ManyLatin Americans, especiallyMexicans, enjoy champurrado around the holidays when the weather is colder. It differs significantly fromhot chocolate in its taste and texture. The taste of the beverage also varies based on how it was made.
Champurrado is a type ofatole (cornmasa drink) with its main characteristic consisting of chocolate.[7] The difference between traditionalhot chocolate and champurrado is the use ofmasa harina(corn flour). Atole is made by toasting masa on agriddle, then adding water that has been boiled withcinnamon sticks. The resulting blends vary in texture, ranging from aporridge to a very thin, liquid consistency. In northern Mexico, a variation is also made usingpinole (sweetened toasted corn meal). Although atole is one of the traditional drinks of the Mexican holidaysDay of the Dead andLas Posadas, it is very common during breakfast and dinner time at any time of year. In the stateChiapas, it is common for the indigenousTzotzil people to sell atole. It is usually sold as street food but can be found in various Latin restaurants. The inclusion of chocolate to the atole gives birth to champurrado.
There are many different types of recipes to make champurrado. Different states in Mexico for example, use spices to enhance its taste. Cooking champurrado in aclay pot is also traditional and brings out the flavor even further.
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