Champurrado (Mexican Hot Chocolate) - (2024)

FAQs

What is the difference between hot chocolate and champurrado? ›

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.

Champurrado is a warm Mexican drink made by heating milk, Mexican chocolate, piloncillo, and Mexican cinnamon together. It's then thickened with a mixture of water and masa harina. When it's ready, champurrado is smooth, thick, chocolatey, and creamy!

Ingredients in Mexican Hot Chocolate

This Mexican hot chocolate is made with real milk, 100% unsweetened cocoa powder, vanilla extract, cinnamon, chili powder, and a little bittersweet chocolate to make the whole thing a bit creamier and smoother.

Mexican hot chocolate contains spices like cinnamon and chili and chopped bittersweet chocolate to create a very rich but less sweet flavor. Whereas traditional American hot chocolate is usually made with a combination of cocoa powder and/or chocolate and tends to be more on the sweet side.

Mexican hot chocolate includes various spices, including cinnamon, cloves, and ancho chili pepper. These ingredients give it a unique flavor that is sweet and slightly spicy.

Mexican chocolate contains cacao paste, of course, but also sugar and cinnamon. This chocolate has a grainier texture than baking or milk chocolate because of those ingredients, and it's not necessarily meant to be eaten like you would a chocolate bar.

This will keep for 4 days and tastes just as great reheated.

It has a noticeably grainy texture because it's processed only to the “liquor” stage, before it's poured into the disk-shaped molds to cool and harden. Classically, it's flavored with cinnamon and vanilla. To make the drink, this solid chocolate is broken into pieces, then just melted into a pot of hot milk.

SUGAR, NONFAT MILK, CORN SYRUP SOLIDS, COCOA, HYDROGENATED VEGETABLE OIL (COCONUT AND/OR PALM KERNEL, AND/OR SOYBEAN), DAIRY PRODUCT SOLIDS, AND LESS THAN 2% OF CELLULOSE GUM, DIPOTASSIUM PHOSPHATE, NATURAL AND ARTIFICIAL FLAVORS, SODIUM CASEINATE, SALT, SODIUM ALUMINOSILICATE, MONO- AND DIGLYCERIDES, SUCRALOSE.

Replace the Mexican chocolate called for in your recipe with an equal amount of semisweet chocolate or cocoa powder. Add 1/2 teaspoon of ground cinnamon and, if you like, a drop of almond extract for every ounce of chocolate.

What is Aztec hot chocolate made of? ›

Aztec hot chocolate is a traditional beverage customary to parts of Mexico where the ancient Aztec and Mayan civilizations lived. At its most basic form, it's a mix of hot chocolate with chili powder or spice, and sometimes cinnamon and vanilla. The word "chocolate" comes from the Aztec "xocoatl", for cacao plant.

Can ABUELITA™ be prepared with water? Instant Hot Chocolate ABUELITA™ envelopes can be prepared with water. Tablets, Marqueta and Granulated ABUELITA™ can be prepared with dairy milk or non-dairy alternatives.

This bitter, spicy Aztec drink is what modern 'Hot Chocolate' is based from. For a more authentic version the way the Aztecs enjoyed, chill the Xocolatl before drinking.

Ingredients. The source of the chocolate flavour is different. Hot Chocolate is made using solid chocolate melted in warm milk or cream. Hot Cocoa, however, is made from a powdered base of cocoa with added sugar and dissolved in hot water or hot milk.

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.

champurrado (countable and uncountable, plural champurrados) A traditional chocolate-based atole found in Mexico, containing panela, vanilla, anise and cinnamon. A Cuban water-based drink, containing several spices, mixed with rum or brandy.