In case you are wondering, champurrado is basically Mexican hot chocolate married with an atole, a traditional masa-based Mexican hot drink. Masa harina is the flour used for making corn tortillas, and is also used to thicken this rich, chocolate drink.
Traditionally, champurrado (chom-poo-rah-doe) is sweetened with piloncillo, a Mexican unrefined brown sugar, and often flavored with anise seed, and/or vanilla bean. It’s served most often at Christmas time with tamales, or as a breakfast drink served alongside churros.
I’ve professed my love for Mexican food before, and I’ve also told you about this marvelous magazine I found, BHG’s Ultimate Mexican. I recently made the Spicy Grilled Chicken with Baja Black Beans and Rice and it was marvelous. Among the other ear marked pages, was this enticing recipe for champurrado.
I’ve read elsewhere that this deliciously thick and creamy drink is widely available from Mexican food vendors, and honestly I’ve never noticed it. I decided to try this because of the Mexican chocolate I had sitting in my pantry after making the amazingly satisfying Mexican Chocolate Ice Cream a couple of months ago.
I took it one step further and decided to try it cold as well. I thoroughly enjoyed it warm, especially on this chilly, rainy day, but I realize I’m a bit out of season with this post, so I wanted to give you a more seasonal option as well.
While it was still good cold, it seemed a bit heavy as is. So I added a splash of milk to lighten it up. Much better, though it does dilute the sweetness a little. This would be amazing in a mixed drink or a martini!
1) The recipe below makes 4 servings. I cut it in half without any problems. I also did not have any anise seeds, but I did have some star anise, so I ground some of that up instead.
2) If you want a bit more bite, add a pinch or two of cayenne pepper!
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