Champurrado Holiday Drink — It’s “DeAquella/Awesome”

*Because it’s that time of year. Also, did you know that champurrado is a type of porridge? VL


By Adán Medrano, Adán’s Blog 

This Champurrado holiday drink recipe is lush, velvety smooth, and it’s all done with no milk or creams at all.  The smoothness comes from the chocolate and nixtamalized corn masa blended together.  I adapted this champurrado recipe from my book, Truly Texas Mexican: A Native Culinary Heritage In Recipes.  In this version there is no lactose, and I use a blender to create a delicious chocolate velvety mouthfeel.

Champurrado Holiday Drink is made with Mexican cholcolate, Canela (cinnamon), and corn masa

Champurrado Holiday Drink is made with Mexican cholcolate, Canela (cinnamon), and corn masa

As I mention in my book, of the many recipes that I share, I really (really) hope you try this one. I think it is iconic. It has the potential to do what any true icon does: act as a portal so that you come face-to-face with the real thing, in this case, being Texas Mexican, Texas Indian, Mexican American, and Chicana/o.

I was six years old when I first tasted the champurrado holiday drink. It is an “atole,” an ancient porridge type of aromatic beverage.
It was on a cold night at an evening church fundraiser where an old man was selling it in diminutive adobe-colored clay mugs. I took a sip of the steaming liquid. I had never tasted anything like it—chocolate with corn! The texture was rich, the cinnamon and chocolate aromas inviting, and, thankfully on that wintry evening, it was nice and hot. Heaven on earth.

Recipe for Champurrado Holiday Drink

Ingredients (serves six)
3 cups water
2 cups water, separate, additional to the 3 cups above
1 6-inch stick of Mexican canela (cinnamon)
1 cup fresh corn masa or nixtamalized corn flour (masa harina)
4-1/2 ounces Mexican chocolate

The smooth texture of the Champurrado Holiday Drink comes from grinding the corn and chocolate very finely

The smooth texture comes from grinding the corn and chocolate very finely

Method
1. In a saucepan, add 3 cups water, cinnamon and chocolate. Simmer gently for 15 minutes until the chocolate is completely dissolved.
2. In a saucepan dissolve the nixtamalized corn flour in two cups of water, and then pour it slowly into the chocolate mixture, stirring constantly. Cook for 5 minutes to thicken. Remove the cinnamon stick, and allow the mixture to cool a bit.
3. Pour into a blender and blend on high speed for a couple of minutes until the champurrado is very smooth and creamy.  Reheat as necessary, being careful not to burn the bottom.
NOTE: This level of creaminess used to be achieved by grinding both the nixtamalized corn and the chocolate very finely using a metate.  Ms. Benedicta Alejo demonstrates how to use a metate in this video, and the technique is one I’ve not yet learned well.

Serve hot. And if you can find those little adobe-colored mugs, you will have a visual, multisensory, soothing experience.

This recipe was originally publ;ished in Adán’s Blog.


[Photos courtesy of Adán’s Blog]

Subscribe today!

  • This field is for validation purposes and should be left unchanged.

Must Read

U.S. citizen detained overnight by ICE – they thought he was undocumented

Victor Landa July 6, 2017

By Victor Landa, NewsTaco (1.5 minute read)  This is startling news. Up until last night at a dinner conversation I believed that the idea that an American citizen would be […]

Willie Velásquez documentary is a lesson for Latinos on the importance of voting

NewsTaco May 9, 2017

*Why you should read this: Because today is Willie Velasquez day and a quick search of his name turned up no news stories. This piece, by Mercedes Olivera, is from […]

DIECIOCHO Podcast: Texas Rep. Rafael Anchia – Trump, Gerrymandering and Money

NewsTaco June 8, 2017

By Victor Landa, NewsTaco (1 minute read, 34 minute listen)  It’s safe to say that the just-ended Texas legislative session was the most acrimonious in memory. We can talk for […]

Ted Cruz gets an earful in McAllen for July 4

Victor Landa July 5, 2017

*I’m posting this because it was mostly Latinos, organizing, protesting, making their voices heard. Everyone needs to know that Latinos in deep South Texas are standing up. VL By Patrick […]

Pence will host White House Cinco de Mayo party

NewsTaco May 4, 2017

*Why you should read this: Because there’ll be no Cinco de Mayo celebration at the White House (I know, big deal – we’ll be spared the taco-bowl). VL By Hadas […]

Vietnam War veteran fears he could be deported

Victor Landa July 7, 2017

*This Vietnam veteran, born in Mexico, was awarded two Purple Hearts and given U.S. citizenship after his service. He’s misplaced his documents and after paying $345 the government wants more […]

Henry Cisneros: Why Can’t Americans See Latinos Are Country’s ‘Saving Grace’?

Victor Landa

*Good question. I think it’s because we’re not the ones telling our story. We need to fight for our narrative. VL By Suzanne Gamboa, NBC News (1.5 minute read)  SAN […]

Castro will not run for U.S. Senate

NewsTaco May 1, 2017

By Victor Laneda, NewsTaco (i.5 minute read)    Rep. Joaquin Castro (D-TX) says he will not be running for the U.S. Senate against Ted Cruz. Castro had promised to make […]