Christmas in Mexico is the best time of the year. Like in any other part of the world, Mexicans love to celebrate, but for us, Christmas is all about the food.
I’ve never been very good putting up with the cold weather, not even when I was living in Mexico and the lowest temperature during December was 13 degrees, people would be in t-shirts with that temperature here in London. I remember during the cold winter days, my mum would always have something warm for us, in the morning she would wake up early and cook these very comforting and hot Mexican porridge, but one of the things I always love while growing up was getting home to the smell of hot Mexican chocolate or champurrado.
This last one was only made in special occasions or we would go out and buy it at a tamaleria, tamal stand. Champurrado is a hot beverage made with Mexican chocolate, cinnamon, piloncillo (jaggery), milk and corn dough to thicken it. I would say it is the official drink someone must have while eating tamales and it is the perfect hot refreshment for a cold winter day. The corn dough basically melts into the hot chocolate, which is dissolves in water and milk and makes this a velvety warm drink.
In old times the Aztec and Mayas used to drink chocolate with masa. They used to think this drink would have magical powers and would give strength to the person that drank it. Nowadays there are many versions of this drink and in my family we make it like this.
I hope you like this recipe. Leave me a message if you like the recipe.
- 1 cup Mexican corn flour
- 100 g Mexican chocolate 50 g mexican chocolate tablet
- 6 cups water
- 2 cups milk
- 50 g piloncillo or dark muscovado sugar
- 2 cinnamon sticks
- ⅛ tsp salt
- Pour the water in a large saucepan and add the chocolate, piloncillo, salt and cinnamon sticks. Turn on the heat to medium and stir from time to time to dissolve the chocolate and piloncillo.
- Once the water is getting hot, add the milk and continue mixing. Then when the chocolate is hot add the corn flour, little by little and mix with the help of a molinillo whisk or a balloon whisk.
- When the champurrado start to boil, turn the heat off, remove the cinnamon sticks and serve straigh aways in cups. Enjoy the delicious champurrado with some tamales
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.