Champurrado

Champurrado as part of the Mexican breakfast .

Champurrado is a traditional hot drink made from chocolate and atole , it is originally from Central America . The drink is usually served with tamales or churros and is especially common at Christmas in connection with the Posadas celebrations or on the Día de los Muertos .

preparation

The drink in Mexico is usually made with chocolate, Masa de Maíz ( corn dough treated with lime water ), Masa Harina (dried Masa de Maiz), or corn porridge (especially the types that are also used for atoles ); as well as panela , water or milk. Depending on the taste, it is seasoned with cinnamon , anise or vanilla . Ground nuts, orange peel and egg can also be used to refine and thicken. The drinks of the Atole family are whipped with a so-called molinillo (a wooden whisk) or a mixer until they are frothy.

An instant mix ( drink powder ) is available in Mexico . Some recipe variants also use rum and other alcoholic beverages for champurrado. In the Philippines, the name champorado refers to a type of porridge .

history

The drink has been known since pre-Columbian times. The Aztecs and Maya made champurrado.

Individual evidence

1. ↑ Susanna Palazuelos, Marilyn Tausend, Ignacio Urquiza: Oaxaca: Champurrado . In: Mexico: The Beautiful Cookbook . HarperCollins, 1991, ISBN 9780002159494 , p. 53.
2. ↑ Champurrado at About.com
3. ↑ [1] , Champurrado Recipe and History: Enjoy it on December 12, Day of the Virgin of Guadalupe.