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Mexican Food Recipes

Champurrado, Mexican hot chocolate, Chocolate atole, Easy delicious and decadent champurrado recipe, recipes

Have you ever had a taste or a smell that reminds you of home? For me, that would be Champurrado and Suavitel. The smell of Champurrado wafting from the kitchen and the fragrance of Suavitel coming off the freshly washed linens. All I know is one sip and I’m a little girl again, home with my parents and my brothers and sisters sitting around the breakfast table eating pan dulce.

The champurrado was ( and if we’re being honest, still is) always perfect. I have no idea how my mom gets it so perfectly smooth (it’s like her secret for having the worlds softest towels. How does she do it?) it’s just one of those “mom things.” The pan dulce is always warm and the laughter is always intoxicating. It’s home and everything that I want my daughters’ to think of when they think of home. That warm nostalgic feeling of belonging and being loved.

READ ALSO: The Most Important things to be said Don’t Always Require Words

So what is this magical drink of my childhood that some of you have never heard of? It’s called champurrado or chocolate but it’s not like Swiss Miss. Don’t get me wrong, I love me some Swiss Miss with marshmallows too. This just isn’t it. This is something more substantial.

What is Champurrado?

Champurrado is Mexican hot chocolate or chocolate atole.

Atole or Spanish, from Nahuatl ātōlli, also known as atol and atol de elote, is a traditional hot corn- and masa-based beverage of Mesoamerican origin. Chocolate atole is known as champurrado or atole. It is typically accompanied with tamales, and very popular during the Christmas holiday season. Maybe? But in our house, it was just called breakfast.

Mexican Hot Chocolate Atole Champurrado is deliciously spiced drinking chocolate that is sometimes so thick and rich you’ll need a spoon! That’s the champurrado that you’ll drink on Christmas morning. It’s flavored with cinnamon, star anise, and Mexican chocolate, but gets its velvety pudding-like consistency from masa harina. That is delicious, but that is not what we had for breakfast every day or we really would have all been diabetic. We drank a slightly lighter version.

READ ALSO: Delicious Summer Rum Cocktail Recipe

If you ever do find yourself in Mexico or a really good Mexican restaurant and they offer Mexican Hot Chocolate Atole Champurrado, get yourself some. It is delicious.

If you want to try it for yourself at home, my mama’s easy delicious and decadent Champurrado Recipe is perfect.

Mama’s Every day Champurrado

Easy recipe for Mexican hot chocolate, Champurrado.
Cook Time20 mins
Total Time20 mins
Servings: 6 people
Author: Deborah Cruz

Ingredients

  • 1 cup water
  • 1 disk Mexican chocolate, chopped Abuelita or Ibarra
  • 2 whole cinnamon sticks
  • 1/4 cup masa harina (corn flour)
  • 4 cups Vitamin-D Whole Milk
  • 1/2 cup piloncillo/ or brown sugar Piloncillo is raw form of pure cane sugar that is commonly used in Mexican cooking. Unlike brown sugar, which is made by coating refined white sugar with molasses, piloncillo is pure sugar with no additives.)

Instructions

  • In a large saucepan boil water with the two cinnamon sticks.
  • Remove from the heat, cover and let the cinnamon sticks steep for 30-45 minutes (depending on how cinnamony you like your Champurrado.) 
  • Remove the cinnamon sticks from the water, return to a slow boil and add the chocolate. Bring to boil while constantly stirring the chocolate as it melts. 
  • Add the brown sugar or piloncillo. Whisk until well blended.
  • Slowly add the masa harina to the warm water, whisking until combined. 
  • Add milk and whisk until smooth and well blended.
  • Warm over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. 
  • Serve immediately.
  • If the champurrado is too hot, pour it back and forth between two cups to cool it off. That’s what my mama did. 
  • Optional: Top with whipped cream. This is my daughters' preferred way to drink it. 

This champurrado recipe is perfect for cold mornings before school and work, long Sunday afternoons by the fireplace or for sipping just because around the dining room table playing board games with your family; filling the house with laughter and your hearts with love.

That’s what this Easy Delicious and Decadent Champurrado Recipe is to me.

It’s family.

What is a favorite food or recipe that reminds you of home?

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My milkshake brings all the boys to the yard. Sorry, couldn’t resist. My Mexican hot chocolate milkshake that is! A milkshake with a little Latina spin.

I decided earlier this spring that this summer was going to be the summer of fun. I wanted to give my girls the kind of summer that I had as a child; travel, spontaneous fun and lazy days of sleeping in and staying up late catching fire flies. Everything in moderation and no yelling mom moments. Life’s just too short for stressing over the little things. Eat that ice cream, put your feet in the sand and just have fun! This is my goal for my children this summer. No stress, no classes and no rigid schedules just beautiful childhood memories to last a lifetime.

 

I really wanted them to experience some of what I remember to be my fondest memories from childhood like riding my bike until my legs felt like they were going to fall off, swimming until I felt like I was going to collapse and giggling until my stomach hurt and watching movies under the stars. We don’t have a drive-in nearby, so we’ve improvised and made our own. We’re doing a lot of improvisation this summer and it’s been magical.

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As a Latina, I was raised drinking Mexican Hot Chocolate. In fact, Abuelita Mexican Hot Chocolate was a breakfast staple paired with some kind of pan dulce, my favorite was the churro. We drank Mexican hot chocolate until we graduated to coffee, my other favorite thing in the world.

Mexican hot chocolate was not just served on cold winter mornings, there was just varying degrees of how hot our “hot chocolate” was served. For instance, during the summer months, we often threw a couple ice cubes into our chocolate. I realize, as an adult Mexican hot chocolate and churros is not a healthy breakfast, but it still makes me nostalgic for my childhood and why shouldn’t it be a treat once in awhile?

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It’s June and I still get the craving for my Abuelita and churros, and the Big Guy and our girls love it to, so instead of making hot chocolate with lots of sugar and whole milk and topping it all off with warm churros, I decided to make Mexican Hot Chocolate Shakes with Cold Stone Creamery Sweet Cream International Delight creamer. Oh yes, you heard me right! When I told the girls about this idea, they freaked out.

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Here is what you will need to make six 10 ounce milkshakes, so that you can share this sweet, cool treat with the whole family and whatever little friends you find at your home this summer.

Ingredients

· 2 cups of Cold Stone Creamery Sweet Cream ID creamer

· 2 package of powdered instant Abuelita hot chocolate

· 8 medium scoops of vanilla bean ice cream

· About 3 cups of ice

· Top with Whipped Cream

· Cinnamon/Sugar Mix

Instructions

1. Combine the ingredients in the blender and mix until all smooth.

2. Top off with some whipped cream.

3. Lightly Dust with Cinnamon

4. Drink slowly while enjoying each other’s company

We had this sweet frozen treat while watching the World Cup USA versus Portugal soccer match. The game ended in a last minute tie but our Mexican Hot Chocolate shake topped with cinnamon made it all a little less painful.

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For more great recipes check out the International Delight Pinterest Community or join the International Delight community at internationaldelight.com!

What’s your favorite childhood memory that you’d like your own children to experience?

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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