CHAMPURRADO
This is one of the oldest beverages in Mexico and uses two of the main ingredients indigenous to the Americas: cacao and corn. It is essentially a thick corn beverage made with a bit of chocolate and lightly sweetened. It is sold in markets, outside bus stations, and near churches. It is present at many celebrations, from birthdays to baptisms, and is a popular accompaniment to sweet tamales. This recipe was given to me in the state of Tabasco, where I visited some wonderful cacao plantations that are lucky enough to have the ivory criollo bean, one of the highest quality in the world. Originally, champurrado was made with the shells of the toasted beans, but it is now made with the chocolate tablets used for chocolate caliente. If you don't have any homemade tablets or can't find them in the store, you can substitute the same amount of bittersweet chocolate and add another stick of canela.
Yield makes 1 quart
Number Of Ingredients 6
Steps:
- Combine the fresh masa with the 1 1/2 cups water and the canela in a medium pot and cook over medium heat, stirring with a whisk, until it begins to bubble. Add the milk, chocolate, and piloncillo. Bring the mixture to a simmer, stirring until everything is melted and blended together. Discard the canela. Serve as is or strain it if desired (the slightly grainy texture is more authentic, however, and I actually quite like it).
- Pozol is another wonderful beverage that has been around since pre-Hispanic times; it is made with toasted corn and water, left to ferment in some regions, and then served ice cold.
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