Champurrado
Champurrado is a chocolate-based atole, a warm and thick Mexican beverage. It is prepared with either a masa (lime-treated corn dough), masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); piloncillo; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. Ground nuts, orange zest, and egg can also be added to thicken and enrich the drink. Atole drinks are whipped up using a wooden whisk called a molinillo. 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.
Hot bowl of champurrado as served at a Mexican breakfast | |||||||
| Type | Beverage | ||||||
|---|---|---|---|---|---|---|---|
| Place of origin | Mexico | ||||||
| Region or state | Mesoamerica | ||||||
| Serving temperature | Hot | ||||||
| Main ingredients | masa de maíz or masa harina, piloncillo cinnamon and anise seed or vanilla | ||||||
| Ingredients generally used | Ground nuts, orange zest, and egg | ||||||
| 304 kcal (1273 kJ) | |||||||
Nutritional value (per serving) |
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| Similar dishes | Champorado | ||||||
Champurrado is traditionally served with a churro in the morning as a simple breakfast or as a late afternoon snack. Champurrado is also very popular during Day of the Dead and at Las Posadas (during the Christmas season), where it is served alongside tamales. Champurrado may also be made with alcohol.