The Winter season means cold weather and warm drinks. In Mexican culture, it means a good time to drink champurrado. Champurrado is like the supreme of hot Mexican chocolate.
As far as I can remember, Champurrado has been the staple drink paired with a tamal, but I’ve also enjoyed it by itself. It flushes my taste buds with sweet notes of chocolate combined with atole.
For those curious about what atole is, it is a hot corn flour drink combined with cinnamon sticks.
The trick to making a warm drink like champurrado is to continuously stir with a whisk and prepare it with love.
It is a pleasure to share this recipe handed down from my mother. She constructed this simple and easy recipe simply by following her instincts in mixing ingredients.
( Prep time 2 mins – Cook time 22 mins) 3 servings
¾ cup of Milk
Mexican hot chocolate drink tablets
1 tablespoon of Maizena Cornstarch
1 Cinnamon stick
1 tablespoon of granulated sugar
Turn the stove on medium to low heat
Put your medium sauce-pan onto your stove
Pour the milk into the pan and let it get warm
Add ¾ of a chocolate tablet
Whisk until chocolate dissolves
In a separate cup, add 1 tablespoon of cornstarch
Add ¼ cup of milk into mixing cup
Whisk cornstarch and milk together
Pour cornstarch and milk mixture into the saucepan
Add the cinnamon stick into the saucepan
Add 1 tablespoon of sugar into the saucepan
Continue whisking until champurrado boils and thickens
If you like your champurrado to be thicker, add ½ of a tablespoon more of cornstarch. And if you prefer your champurrado extra sweet add a whole chocolate tablet instead of ¾. Who would have known hot Mexican chocolate and atole was the perfect duo? Until you try it yourself, you won’t fully understand why it’s such a popular drink in the Mexican culture during cold times.