Champurrado Recipe (Express Version) (2024)

FAQs

What is champurrado called in English? ›

masculine noun. 1. ( hot beverage made with corn flour and chocolate) (Central America) (Mexico) chocolate atole.

Mexican champurrado (note the spelling difference) is a velvety smooth and thick chocolate drink made from masa harina, piloncillo, Mexican chocolate, cinnamon, vanilla extract and milk. I first tried it when traveling to Mexico City with my partner and have craved it every day since.

Champurrado is a type of atole (corn masa drink) with its main characteristic consisting of chocolate. The difference between traditional hot chocolate and champurrado is the use of masa harina (corn flour). Atole is made by toasting masa on a griddle, then adding water that has been boiled with cinnamon sticks.

To store, keep the finished and cooled champurrado in the fridge for up to 4 days. The longer it sits, the thicker it will become. To reheat, mix in a little more water or milk into the drink first. Give it a good stir, then heat it up in the microwave or on the stovetop.

Filipino champorado in English loosely translates to Filipino chocolate rice porridge, Filipino chocolate rice pudding, sweet rice porridge, cocoa rice recipe or simply, and quite literally, chocolate rice.

masculine noun (Latin America) 1. [ de bebidas] mixture of alcoholic drinks ⧫ co*cktail.

History. Its history can be traced back from the Spanish colonial period of the Philippines. During the galleon trade between Mexico and the Philippines, Mexican traders brought the knowledge of making champurrado to the Philippines (on the way back, they introduced tuba in Mexico pampanga).

Abuelita is a Mexican-style hot chocolate also known as chocolate para mesa (English: "table chocolate") owned by the Nestlé company. It was originally invented and commercialized in Mexico in 1939, by Fábrica de Chocolates La Azteca.

It was a surprise even for me to learn that champorado, according to a 1950s Department of Education textbook, was invented by Jose Rizal! As the story goes, when our national hero was just a small boy, he accidentally tipped a steaming cup of hot chocolate into his plate of rice and dried fish.

Instead of tasting like a Choco Taco, though, the masa lends a delicately sweet corn flavor and gives the champurrado a delightful richness. You do need to take the time to cook it down to allow the granules to absorb the liquid; otherwise, your champurrado could turn out grainy.

How old is champurrado? ›

Champurrado, according to Gray, has been part of the lexicon of Mexican food since Aztec times. She traces the first writings on atole or champurrado to Francisco Hernandez, a Spanish botanist reporting back to Spain on his findings in Mexico in 1651. There are many different styles of making champurrado and atole.

It is commonly paired with savory tuyo, a salty dried fish. For the sweet tooths out there, champorado can also be topped with condensed milk, evaporated milk, or cream. Personally, we love pairing warm champorado with a splash of cold milk to get a temperature contrast.

Adding milk to your champorado will give it a watery consistency. Add more milk if you think the texture is too thick. Using condensed canned milk is the traditional way to make it, but you can substitute it with whatever milk you prefer.

Champurrado is the marriage of these two—an atole flavored with Mexican chocolate. Imagine a sweet chocolate tamale made liquid and you have yourself a cup of champurrado. It's traditional for Mexicans to make tamales at Christmastime and often these tamales are served with a cup of champurrado.

Champurrado is a hot beverage found mostly in Mexico that consists of milk or water, corn, sugar, and chocolate. Most people refer to it as atole, which is a thickened corn based drink, but the correct name, when it includes chocolate, is Champurrado.

Champurrado is a winter-time creamy chocolatey drink thickened with masa harina and cooked over low heat with cinnamon, piloncillo, and Mexican chocolate. This authentic hot drink would be known as atole, another name for a thick hot beverage in Mexico.

noun. ato·​le. əˈtō(ˌ)lā plural -s. : corn meal that is cooked and eaten as mush or that is drunk as a thin gruel.

Atole (Spanish: [aˈtole], believed to come from Nahuatl ātōlli [aːˈtoːlːi] or from Mayan), also known as atolli, atol and atol de elote, is a traditional hot masa-based beverage of Mexican origin.