Hello everyone! We hope they are very well. Today we bring you the champurrado recipe : a drink full of flavor and with a deep -rooted tradition in Mexico. This hot drink, of ancestral origin, of thick texture and aroma to cinnamon, is a Mexican classic, especially for winter days.
We will know all the details about this chocolate delight that we like so much, and we share a very simple recipe to enjoy in home.
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About the shampurrado
The champurrado is a typical hot drink of Mexico , which has become an icon of Mexican traditional cuisine. It is a mixture of corn dough, chocolate, piloncillo and spices, which is done over low heat until a thick and comforting consistency is achieved.
This delicious mixture, which combines the best of Mexican native ingredients, is perfect to enjoy in the cold mornings or as accompaniment to festivities and celebrations, especially at the end of the year parties.
The origin of the champurrado in Mexico
This drink occupies a special place in the hearts of Mexicans, and its presence in the country's culinary culture is undeniable.
This traditional drink is attributed a pre -Hispanic origin, since the Aztecs already enjoyed corn and cocoa drinks. However, it was with the arrival of the Spaniards and the introduction of chocolate that acquired its current form.
Why is it called Champurrado?
According to the Mexican Academy of Language, "Champurrado" is a word that tries to reproduce the sound of liquids when combined . This term is an onomatopoeia that describes the action of stirring or mixing ingredients in the preparation of this traditional drink.
The choice of this word reflects how the preparation process implies the combination of ingredients, such as corn mass, chocolate, piloncillo and spices, which are mixed to achieve the characteristic consistency and flavor of this drink.
Atole vs. Champurrado: What is the difference?
This drink is often confused with the atole, another hot drink based on corn dough. The main difference lies in the addition of chocolate, which prints a more intense flavor and a thicker texture.
While Atole is usually softer and is aromatized in various ways, the champurrado stands out for its unmistakable chocolate flavor , which makes it irresistible for lovers of this food.
How is the atole shampurrated?
This atole is, in essence, a work of art that combines basic ingredients to create a unique experience. The corn mass provides creaminess and thickness, chocolate provides cocoa flavor and piloncillo sweetens with its characteristic caramel flavor.
The preparation of this recipe is a process that requires some time and patience . In summary, the corn dough is mixed with water, sneaks to eliminate lumps, and then boiled with chocolate, piloncillo and spices. The key is in the cooking over slow and constant heat , which allows flavors to integrate perfectly and the drink reaches its desired consistency.
What carries the traditional recipe?
This recipe is distinguished by its unique combination of ingredients, which provide its characteristic flavor and aroma. The key elements are:
- Corn mass: Provides creamy thickness and texture.
- Chocolate: provides flavor and aroma to characteristic cocoa.
- Pilcillo: sweetener with a delicious caramel flavor.
- Spices: cinnamon and anise are used to aromatize and give depth to the taste.
What to take into account for perfect preparation?
- Fresh mass: Use fresh corn dough instead of cornmeal, to achieve a more authentic texture.
- Quality chocolate (Mexican): The quality of chocolate is key to a richer flavor. A chocolate with a high percentage of cocoa is recommended for this preparation.
- Slow cooking: not hurry cooking; The champurrado improves over time in fire.
- Fresh spices: Use cinnamon in branch or star anise for a more intense flavor.
- Accompaniment: It can be accompanied with the traditional Mexican sweet tamales or with good cinnamon rolls .
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Champurrado recipe
Yield : 4 portions
Preparation time: 30-35 minutes
Ingredients
- 2 cups of corn dough
- 4 cups of water
- 1 Mexican chocolate tablet (90 grams)
- 1/2 grated piloncillo cup
- 1 cinnamon branch
- 1 star anise
- 1 pinch of salt
How to make step by step
- In a large pot, dissolve the mass of corn in the water over medium heat, stirring constantly until there are no lumps.
- Add Mexican chocolate and keep stirring until it dissolves completely.
- Incorporate the grated piloncillo, the cinnamon branch, the star anise and the pinch of salt. Cook everything over low heat for 20-25 minutes, stirring occasionally, until the drink thickens and acquires a soft and velvety texture. Serve hot in mud cups.
