If you are looking for a traditional hot chocolate to warm up the soul this holiday, try this recipe. Champurrado is a classic Mexican Christmas Hot Cocoa. Its wonderful swirls of chocolate and cinnamon will bring delight to any Hot Chocolate Bar.
Prep Time 10 minutes
Cook Time 15 minutes
Ready in 25 minutes
Makes 5 servings
- 3 cups water
- 2 cinnamon sticks
- 1 whole anise estrella (Star Anise)
- 1/4 cup piloncillo (AKA panela: Unrefined sugar with a hint of molasses)
- 1/2 disk of Abuelita Chocolate
- 4 cups milk
- 1/4 cup Maseca Masa Maise (Masa is finely ground corn flour also used for tamales)
- Add water, cinnamon, and anise to a medium pot and heat to a boil (Let boil 2-3 minutes)
- Remove from heat and let steep for 10 minutes
- While steeping, chop down the Abuelita chocolate and piloncillo into shavings
- Remove cinnamon and anise from the water and return to a low heat
- Slowly add the masa, Abuelita chocolate, and piloncillo
- Wisk in milk. Traditionally, a molinillo is used to froth this atole drink.
TIP: Enjoy with your favorite pan dulce (Mexican Sweet Bread)
Champurrado is chocolate-based atole. This warm and thick Mexican drink comes from the masa-based beverage, atol de elote which originated in Mesoamerica. The word "atole" is derived from Nahuatl, the still-living Aztec language. Champurrado is served during Las Posadas, "The Inns," a Navidad celebration brought by the Spanish. The festival commemorates the journey that Joseph and Mary made from Nazareth to Bethlehem in search of a safe refuge for the birth of baby Jesus.