How to make the best CHAMPURRADO
An ancient and traditional Mexican drink.
Originally, the Aztecs would drink a beverage called atole. The champurrado is a variant which contained cocoa beans to sweeten it.
The traditional recipe use chocolate, cinnamon, water, piloncillo and nixtamalized corn dough.
Piloncillo, cinnamon and chocolate need to be simmered first to dissolve and infuse the beverage.
Modern recipes includes other aromas and spices, such as whole cloves, orange peel, or vanilla.
Nixtamalized corn flour, also know as "masa harina" is used as a thickening agent.
Have some patience, simmering at low heat and stirring constantly is the key.
Don't leave champurrado unattended...
Or Pan de Muerto
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