Champurrado Embargo - Counter Intelligence: Confessions of A Working Mom Blog at Allrecipes.com - 259669

Counter Intelligence: Confessions of A Working Mom

Champurrado Embargo 
 
Dec. 6, 2011 11:37 am 
Updated: Jan. 16, 2012 4:57 am
Boy has it been cold!!!  For California that is.  So I don’t wanna hear from you folks back east that us whiney Californians don’t know cold.  You’re right, we don’t know cold.  But for us this is cold.  Promise me that, and I won’t balk that you guys don’t know what cold is in comparison to the North Pole.  I’ve adapted to being a Cali girl, so, I know I’m a whimp!!!
Whew, ok, got that off my chest.  If I seem a little grouchy this morning it’s because it was cold when I left and my heater on my car wasn’t working and I’m at work now and it seems to be a bit chilly on the 5th floor for some reason.
 
It’s a good time for hot chocolate…or even some Mexican Champurrado.  What is Champurrado???...I’m glad you asked because I really didn’t know either.  My husband remembers his mom making this drink a lot growing up.  And like 2 years ago he was bugging me to make it and then we got into a big fight and in my mind I swore I would never make it.  Now, 2 years later, I’ve lifted my Champurrado Embargo.
 
So, Champurrado is a hot Mexican chocolate/atole drink.  What is atole you ask?? Geez, you ask a lot of questions!!  Atole is a masa-based hot drink.  Corn hominy flour is used to thicken this hot drink.  Combine atole with Mexican hot chocolate and you got yourself some Champurrado.
 
I myself have never liked any champurrado I’ve drinken from a vendor (another reason for the embargo), but I made some last night and I liked it.  My husband loved it and all is peaceful this season. 
 
Champurrado
 
1/4 cup masa harina (corn tortilla flour)
2 cups warm water
2 cups whole milk
1 disk (3.25 oz)Mexican chocolate, chopped (I use Abuelita’s)
3 oz piloncillo cons, chopped or 1/2 cup packed brown sugar (Dang! Piloncillo is hard to chop)
1/8 teaspoon ground anise seeds (I used a star anise.  I didn’t grind it up, but you can if you want)

In a large saucepan, slowly add masa harina to the warm water, whisking until combined. Add milk, chocolate, piloncillo, and ground anise seeds.
Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately.  Makes 4 servings.
Champurrado, it warms your soul and fills up your tummy….Buen Provecho
Cooking Champurrado
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Comments
Dec. 6, 2011 12:19 pm
I've been sitting in my unseasonably warm NY, watching the crazy weather you are having, so I know you're no wimp! I laughed at you commenting how hard it is to chop piloncillo - I was defeated by Abuelita's disks! I ended up just melting them instead of chopping them. Oh, btw, if it is windy the higher you go the cooler it gets.
 
Dec. 6, 2011 12:26 pm
Ok! I won't comment on how poor old CA being cold. Not at all! But, I am laughing myself sick! ... I might try this recipe, !st Lady. I get curious when there is words I fail to underastand.
 
Dec. 6, 2011 2:17 pm
You both warmed me up with your comments!!! And made me smile...I'm not so grouchy anymore. :)
 
Dec. 6, 2011 3:16 pm
Well...I'm just above you in the desert and it's in the 20's at night. Not bad though, warm days. The Champurrado sounds really good. Still waiting for posole recipe.
 
Dec. 6, 2011 3:24 pm
bd.weld, I know visions of posole dancing in your head. It's coming I promise! :)
 
Dec. 6, 2011 7:11 pm
Wow! Thank you so mcuh! I have had this and loved it - when I asked what it was (meaning how do you make it? ..... I really should be more specific...) I was told Mexican Hot Chocolate. That didn't tell me a lot. Thanks so much for sharing! Do you want to talk Mole? You talk....I will listen!
 
Dec. 6, 2011 7:46 pm
Thanks for posting, 1st Lady. I'll keep this in mind.
 
Dec. 7, 2011 7:51 am
BakingNana!!! First off, thanks for inviting me to the Cookie Party, I had a blast!! Sencondly, so funny that you mention talking about mole because I was approached about doing a Behind the Recipe and I was debating between Chile Verde & Mole and you swayed my vote!! It should've been mole in the first place and you got me back on track. You're an awesome lady!!!
 
Dec. 7, 2011 7:54 am
Marianne - Sending warm thoughts your way!!
 
roxyjje11 
Jan. 16, 2012 4:57 am
my best friend's step-sister makes $70/hour on the internet. She has been out of a job for 10 months but last month her paycheck was $7609 just working on the internet for a few hours. Read more on this web site... LazyCash5.com
 
 
 
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1st Lady

Home Town
Covina, California, USA

Member Since
Nov. 2004

Cooking Level
Intermediate

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy

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Scrapbooking, Gardening, Camping, Reading Books

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About Me
Born in Mexico...raised a California girl, I'm always trying to find my roots with my cooking. I have a big family with my mom as matriarch and master cook. So I have some big shoes to fill.
My favorite things to cook
I love cooking food that my mom always made when we were younger. She doesn't really have any recipes, so it's a challenge. Every time she cooks, it's a unique experience since variations on ingredients are never the same. I also love Mexican food El Paso style. I would like to dabble more in Italian and Filipino dishes. My all time fav is BBQ and down home Southern comfort food.
My favorite family cooking traditions
I come from a Mexican Family. Family gatherings center around the kitchen and dinning areas. I love having family around the kitchen cooking, sitting around the dinner table talking, laughing,joking, drinking and eating.
My cooking triumphs
Mastered flour tortillas in 2013!!!
My cooking tragedies
That I mastered flour tortillas in 2013...I think I gained 5 lbs in one week.
 
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