flipChampurrado
Champurrado
Why this dish? Champurrado, a chocolate-thickened atole, is the warm drink of cold mornings and vigils. In working-class communities, it was served to families before dawn, when they left to work the fields or to protest. It is the drink of comfort and courage before the effort.
A thick, warm drink made from corn masa, chocolate, cinnamon, and piloncillo (unrefined sugar), whisked until frothy. To be drunk in big gulps on cool mornings.
When we got up before the sun to go to the fields or hold a meeting, it was champurrado that warmed our bellies and hearts. My grandmother whipped it with her *molinillo* until it foamed, and the smell of cinnamon and chocolate woke the whole house. Drink it very hot, *mi'jo*, because a day of struggle always starts with something that sticks to your bones.
- •Nixtamalized corn masa — a few spoonfuls (thickener)
- •Table chocolate (Mexican chocolate disk) — one piece (flavor)
- •Piloncillo (unrefined cane sugar) — to taste (sweetener)
- •Cinnamon stick (canela) — one (spice)
- •Water and a little milk — a large pitcher (liquid)
Champurrado
A thick, warm drink made from corn masa, chocolate, cinnamon, and piloncillo (unrefined sugar), whisked until frothy. To be drunk in big gulps on cool mornings.
Why this dish? Champurrado, a chocolate-thickened atole, is the warm drink of cold mornings and vigils. In working-class communities, it was served to families before dawn, when they left to work the fields or to protest. It is the drink of comfort and courage before the effort.
When we got up before the sun to go to the fields or hold a meeting, it was champurrado that warmed our bellies and hearts. My grandmother whipped it with her *molinillo* until it foamed, and the smell of cinnamon and chocolate woke the whole house. Drink it very hot, *mi'jo*, because a day of struggle always starts with something that sticks to your bones.
Ingredients (period version)
- Nixtamalized corn masa — a few spoonfuls (thickener)
- Table chocolate (Mexican chocolate disk) — one piece (flavor)
- Piloncillo (unrefined cane sugar) — to taste (sweetener)
- Cinnamon stick (canela) — one (spice)
- Water and a little milk — a large pitcher (liquid)
Ingredients
- Masa harina — 60 g (thickener)
- Mexican chocolate (tablet with cinnamon) — 90 g (flavor)
- Grated piloncillo (or brown sugar) — 60 g (sweetener)
- Ceylon cinnamon stick — 1 (spice)
- Water — 500 ml (liquid)
- Milk — 500 ml (liquid)
Method
- Dissolve the masa harina in cold water, whisking to avoid lumps; strain if necessary.
- In a saucepan, heat the milk with the cinnamon stick and piloncillo until dissolved.
- Add the chopped chocolate and stir until completely melted.
- Pour in the masa mixture in a stream while whisking constantly, then let thicken over low heat for 8 to 10 minutes without boiling hard.
- Whisk vigorously (with a *molinillo* or whisk) to create foam, remove the cinnamon, and serve very hot.
How it was made : Atole (masa drink) dates back to Mesoamerican peoples; champurrado is its chocolate version, popularized after the arrival of cane sugar. It was traditionally whisked with a *molinillo*, a carved stick rolled between the palms to create foam. It is often served with tamales during celebrations.
The contemporary twist : Serve in small enameled cups with a pinch of chile powder on the foam, for a sweet-spicy contrast that is very contemporary.
Dolores Huerta · Charactorium
