Eric's Family Champurrado Recipe

 Background Story

This drink is really important to me because my grandma would make it for me around Christmas and New Year’s. So it’s something to drink when the family is around. And it’s traditional in my family too. The drink is good to drink during cold weather. 

Personally, I like to put whip cream on top of my champurrado even though most people don’t really do that. Usually we’d drink it and have conversations or drink it while we opened gifts during Christmas. And it’s just really nice to have. When I was younger, I’d put ice cubes in it because it was so hot and I couldn’t wait for it to cool down.

Ingredients:

2 Mexican Chocolate Pieces

½ cup Sugar Cane

2 Cinnamon Sticks

½ Masina Harina

4 cups Milk & 3 cups Water

1 tbsp Vanilla Extract

Whip Cream (Optional)

Tools:

Large Spoon

Pot

Cups

Steps

First you need to heat up the milk and add the chocolate mixture. Then whisk warm water and masa harina until it’s your desired consistency then add to the mixture. You can add the vanilla extract, masina harina and stir until ready. Bring the heat up to a simmer, and keep stirring until desired thickness is reached. Then serve and enjoy. You can add whip cream or marshmallows if you’d like.

Culture

Champurrado was thought to originate from Mexico’s ancient civilizations. The drink was popular in Aztec and Mayan cultures but they did not add sugar nor cream. It was a foamy, and bitter drink known as cacao. It was a holy drink thought to be given by the feathered serpent God, Queztcatol. 

Until the 16th century, it remained very sacred and bitter until milk chocolate was discovered by adding sugar and milk to cocoa which resembles the modern version of the mexican hot chocolate we have today.