The champurrado is one of the most characteristic drinks of the Prehispanic Mexico. It is a chocolate atole that leaves anyone amazed. The atole is of Mexica origin and it basically consists of a mixture of maize with water, that is served hot. In Prehispanic times it was used as a sacred beverage in rituals and ceremonies.
We really don’t know where does the word “champurrado" comes from or why it was assigned to the chocolate atole the word champurrado. What we do know is that the word “champurrar" is of Spanish origin and it means mixture of liquors. Possibly the Spaniards named that way the chocolate atole because many interesting ingredients are mixed.
What is very appetizing about the champurrado is that it is a sweet and thick drink; such consistency is obtained by using corn flour – indispensable ingredient of the atole. This drink is very typical from the state of Oaxaca, where it is served hot and accompanied of the famous tamales.
About the Recipe
Making the champurrado is easy but a bit laborious.
We recommend that the chocolate tablet, that is used to make the champurrado, is of the brand Abuelita or Ibarra.
Although the champurrado thickens with maize flour you could also use 4.4 oz of maize dough.
The champurrado is sweetened with piloncillo, although if you don’t have 3.5 oz of brown sugar could also be used.
It takes approximately to prepare the champurrado.