Champurrado

Champurradois achocolate-basedatole,a warm and thickMexicanbeverage. It is prepared with either amasa(lime-treated corn dough),masa harina(a dried version of this dough), orcorn flour(simply very finely ground dried corn, especially local varieties grown foratole);piloncillo;waterormilk; and occasionally containingcinnamon,aniseseed, orvanilla.Ground nuts, orange zest, and egg can also be added to thicken and enrich the drink.Atoledrinks are whipped up using a wooden whisk called amolinillo. The whisk is rolled between the palms of the hands, then moved back and forth in the mixture, until it is aerated and frothy; a blender may also be used.
Champurrado is traditionally served with achurroin the morning as a simple breakfast or as a late afternoon snack. Champurrado is also very popular duringDay of the Deadand atLas Posadas(during the Christmas season), where it is served alongsidetamales. Champurrado may also be made with alcohol.
Chocolateis native to Mesoamerica, and it was first cultivated by theMayansand theMexicas. The Mayans used the cacao beans in various ceremonies such as marriage and trade. Natives drank chocolate with corn puree, ormasa. These drinks were thought of as magical and upon drinking, would give the drinker power and strength.
Sincesugarcane(originally from Southeast Asia) came to the Americas sometime after Europeans did, chocolate was said to have an acquired taste as it comes off as bitter without added sweetener. The Spaniards created a drink consisting of chocolate,vanilla, and otherspiceswhich was served chilled. This drink cannot be compared to modern-day hot chocolate as it was very spicy and bitter, contrasting with the modern notion of very sweet, warm chocolate.
The invention of champurrado shows the adaptation of ancient practices by European colonialists. Upon the production of the drink, special tools like the molinillo were made to assist in the making of the drink which is now also used to make traditional hot chocolate in former Spanish colonies.
There are many versions of champurrado in different countries. A unique variant in thePhilippinesischamporado. Although adapted directly from Mexican champurrado via theManila galleons, it differs in that it uses whole grains ofglutinous riceinstead ofmasa. Instead of a drink, it is a sweet rice porridge traditionally eaten during cold rainy days and in theChristmas season.
ManyLatin Americans, especiallyMexicans, enjoy champurrado around the holidays when the weather is colder. It differs significantly fromhot chocolatein its taste and texture. The taste of the beverage also varies based on how it was made.
Champurrado is a type ofatole(cornmasadrink) with its main characteristic consisting of chocolate.The difference between traditionalhot chocolateand champurrado is the use ofmasa harina(corn flour). Atole is made by toasting masa on agriddle, then adding water that has been boiled withcinnamonsticks. The resulting blends vary in texture, ranging from aporridgeto a very thin, liquid consistency. In northern Mexico, a variation is also made usingpinole(sweetened toasted corn meal). Although atole is one of the traditional drinks of the Mexican holidaysDay of the DeadandLas Posadas, it is very common during breakfast and dinner time at any time of year. In the stateChiapas, it is common for the indigenousTzotzilpeople to sell atole. It is usually sold as street food but can be found in various Latin restaurants. The inclusion of chocolate to the atole gives birth to champurrado.
There are many different types of recipes to make champurrado. Different states in Mexico for example, use spices to enhance its taste.  Cooking champurrado in aclay potis also traditional and brings out the flavor even further.