Piloncillo [made from pure, unrefined sugar]
Champurrado is a hot chocolate drink with a bold taste of corn, cinnamon and anise. This drink is typically served at 'posadas' [traditional parties held during the Christmas season], as well as, Día de Los Muertos; often accompanied with tamales or churros. Some people prefer to make it thick and drink it for breakfast. Champurrado is believed to give nursing mothers more milk and elders more strength. Many families have their own unique variations; orange zest, vanilla beans, ground nuts.
Legend describes chocolate as the drink of the gods. Priests presented cacao beans as offerings to the gods in sacred ceremonies; in both Mayan and Aztec cultures. The infamous [let me clarify, infamously horrible; in regards to the fall of the Aztec Empire] Spanish conquistador, Hernán Cortés, referred to this drink as one which helps fight fatigue and build up resistance.
Its godly, rooted in history and gives you strength...isn't that reason enough to indulge in a champurrado tonight?
Wait for it; there is more...
Rumor has it, a little splash of tequila or Kahlua will warm ya up on a cold winter's day
[or just make your afternoon more interesting]!
Think of this version, as 'The Dirty Champurrado'.
Churros
Los Ingredientes
[3 - 4 Servings]:
3 Cups water
2 Cups soy milk [almond milk, cows milk]
1/4-1/2 bar of dark chocolate
2-3 cinnamon sticks
1/2 tea ball infuser of anise
1/4 Cup masa harina [corn flour]
1.5 Ounces chopped 'piloncillo' [available at your local Mexican market; or 1/2 cup brown sugar]
*Note: I prefer to add half of the piloncillo [or none]; just a little too much sweetness for this chica.
[3 - 4 Servings]:
3 Cups water
2 Cups soy milk [almond milk, cows milk]
1/4-1/2 bar of dark chocolate
2-3 cinnamon sticks
1/2 tea ball infuser of anise
1/4 Cup masa harina [corn flour]
1.5 Ounces chopped 'piloncillo' [available at your local Mexican market; or 1/2 cup brown sugar]
*Note: I prefer to add half of the piloncillo [or none]; just a little too much sweetness for this chica.
1. Bring water, cinnamon sticks and anise[in the tea ball infuser] to a boil. Steep, with no heat, for 30 minutes.
2. Remove the infuser and cinnamon sticks.
3. Bring water to a boil on low heat.
4. Little by little, add the masa harina; whisking until no lumps are present.
5. Add soy milk, chocolate and piloncillo.
6. Increase heat to medium, until liquid boils.
7. Simmer on low heat [no lid] until chocolate and piloncillo is completely dissolved.
Buen Provecho!
