Champurrado is an atole, a masa-based beverage, that consists of cacao, sugar, water or milk and spices. Its name is derived from the word champurrar, which means “to mix” in Spanish. Champurrado earns this moniker because it is traditionally frothed vigorously with a wooden mixing tool called a molinillo.
While especially consumed on Dia de los Muertos and Las Posadas, champurrado is enjoyed all year round for breakfast throughout Mexico, specifically Oaxaca. It is often accompanied by pan dulce, for dunking, and tamales, because more masa is always better than some masa.
Our champurrado is made with single-origin 70% chocolate from our friends at Dandelion Chocolate.
This recipe was created by our friend Jess Stephens, of Empellón, Onda and The Modern, and was designed for easy use at home. Just add water or milk/milk alternative, heat and enjoy–frothing encouraged, but certainly optional.
Serves 4. Non-dairy, Non-GMO, Gluten-Free.
Ingredients: Masienda Chef-Grade Masa Harina (olotillo blanco), dark chocolate, sugar, cinnamon, salt, nutmeg, cayenne. This has been prepared in a facility with trace amounts of gluten, dairy and nuts.
Directions: Add six cups of water, milk, or non-dairy milk to a pot. Add in the Masienda Champurrado Mix (the whole thing!) and whisk until all of the masa harina is broken up. Continue whisking over medium-high heat for 5-10 minutes. You want the liquid to thicken a bit without burning the champurrado at the bottom of the pot. Serve immediately, garnish if you’d like, and enjoy!
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