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Champurrado is a chocolate-based atole,[1] a warm and thick Mexican beverage. It is prepared with either a masa (lime-treated corn dough),masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); piloncillo; water or milk; and occasionally containing cinnamon, anise seed, or vanilla.[2] Ground nuts, orange zest, and egg can also be added to thicken and enrich the drink. Atole drinks are whipped up using a wooden whisk called a molinillo. The whisk is rolled between the palms of the hands, then moved back and forth in the mixture, until it is aerated and frothy; a blender may also be used.
Champurrado
Hot bowl of champurrado as served at a Mexican breakfast
Champurrado is traditionally served with a churro in the morning as a simple breakfast or as a late afternoon snack. Champurrado is also very popular during Day of the Dead and at Las Posadas (during the Christmas season), where it is served alongside tamales. Champurrado may also be made with alcohol.
Chocolate is native to Mesoamerica, and it was first cultivated by the Mayans and the Mexicas. The Mayans used the cocoa beans in various ceremonies such as marriage and trade. Natives drank chocolate with corn puree, or masa. These drinks were thought of as magical and upon drinking, would give the drinker power and strength.[3]
Since sugarcane (originally from Southeast Asia) came to the Americas sometime after Europeans did, chocolate was said to have an acquired taste as it comes off as bitter without added sweetener. The Spaniards created a drink consisting of chocolate, vanilla, and other spices which was served chilled. This drink cannot be compared to modern-day hot chocolate as it was very spicy and bitter, contrasting with the modern notion of very sweet, warm chocolate.
The invention of champurrado shows the adaptation of ancient practices by European colonialists. Upon the production of the drink, special tools like the molinillo were made to assist in the making of the drink which is now also used to make traditional hot chocolate in former Spanish colonies.[4] There are many versions of champurrado in different countries. A unique variant in the Philippines is champorado. Although adapted directly from Mexican champurrado via the Manila galleons, it differs in that it uses whole grains of glutinous rice instead of masa. Instead of a drink, it is a sweet rice porridge traditionally eaten during cold rainy days and in the Christmas season.[5]
Many Latin Americans, especially Mexicans, enjoy champurrado around the holidays when the weather is colder. It differs significantly from hot chocolate in its taste and texture. The taste of the beverage also varies based on how it was made.
Terminologyedit
Champurrado is a type of atole (corn masa drink) with its main characteristic consisting of chocolate.[6] 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. The resulting blends vary in texture, ranging from a porridge to a very thin, liquid consistency. In northern Mexico, a variation is also made using pinole (sweetened toasted corn meal). Although atole is one of the traditional drinks of the Mexican holidays Day of the Dead and Las Posadas, it is very common during breakfast and dinner time at any time of year. In the state Chiapas, it is common for the indigenous Tzotzil people to sell atole. It is usually sold as street food but can be found in various Latin restaurants. The inclusion of chocolate to the atole gives birth to champurrado.
There are many different types of recipes to make champurrado. Different states in Mexico for example, use spices to enhance its taste. Cooking champurrado in a clay pot is also traditional and brings out the flavor even further.
^[1], Champurrado Recipe and History: Enjoy it on December 12, Day of the Virgin of Guadalupe.
^"On the Preparation of Champurrado: The Cultural Relevance of the Molinillo | Chocolate Class". Chocolateclass.wordpress.com. 2016-02-19. Retrieved 2019-06-09.
^"Champurrado to Champorado: origin of a favorite Filipino breakfast | Lola Jane's World". Lolako.com. 2014-05-15. Retrieved 2019-06-09.
^"El champurrado, una deliciosa y nutritiva bebida mexicana". Viajerosblog.com. 30 June 2011. Retrieved 2019-06-09.
February 16, 2024
champurrado, porridge, from, philippines, champorado, this, article, multiple, issues, please, help, improve, discuss, these, issues, talk, page, learn, when, remove, these, template, messages, this, article, tone, style, reflect, encyclopedic, tone, used, wik. For the porridge from the Philippines see Champorado This article has multiple issues Please help improve it or discuss these issues on the talk page Learn how and when to remove these template messages This article s tone or style may not reflect the encyclopedic tone used on Wikipedia See Wikipedia s guide to writing better articles for suggestions April 2019 Learn how and when to remove this template message This article or section should specify the language of its non English content using lang transliteration for transliterated languages and IPA for phonetic transcriptions with an appropriate ISO 639 code Wikipedia s multilingual support templates may also be used See why May 2019 Learn how and when to remove this template message Champurrado is a chocolate based atole 1 a warm and thick Mexican beverage It is prepared with either a masa lime treated corn dough masa harina a dried version of this dough or corn flour simply very finely ground dried corn especially local varieties grown for atole piloncillo water or milk and occasionally containing cinnamon anise seed or vanilla 2 Ground nuts orange zest and egg can also be added to thicken and enrich the drink Atole drinks are whipped up using a wooden whisk called a molinillo The whisk is rolled between the palms of the hands then moved back and forth in the mixture until it is aerated and frothy a blender may also be used ChampurradoHot bowl of champurrado as served at a Mexican breakfastTypeBeveragePlace of originMexicoRegion or stateMesoamericaServing temperatureHotMain ingredientsmasa de maiz or masa harina piloncillo cinnamon and anise seed or vanillaIngredients generally usedGround nuts orange zest and eggFood energy per serving 304 kcal 1273 kJ Nutritional value per serving Protein6 gFat8 gCarbohydrate56 gSimilar dishesChamporadoChampurrado is traditionally served with a churro in the morning as a simple breakfast or as a late afternoon snack Champurrado is also very popular during Day of the Dead and at Las Posadas during the Christmas season where it is served alongside tamales Champurrado may also be made with alcohol Contents 1 History 2 Terminology 3 See also 4 ReferencesHistory edit nbsp Champurrado a Mexican chocolate based drinkChocolate is native to Mesoamerica and it was first cultivated by the Mayans and the Mexicas The Mayans used the cocoa beans in various ceremonies such as marriage and trade Natives drank chocolate with corn puree or masa These drinks were thought of as magical and upon drinking would give the drinker power and strength 3 Since sugarcane originally from Southeast Asia came to the Americas sometime after Europeans did chocolate was said to have an acquired taste as it comes off as bitter without added sweetener The Spaniards created a drink consisting of chocolate vanilla and other spices which was served chilled This drink cannot be compared to modern day hot chocolate as it was very spicy and bitter contrasting with the modern notion of very sweet warm chocolate nbsp Champorado Filipino chocolate rice porridgeThe invention of champurrado shows the adaptation of ancient practices by European colonialists Upon the production of the drink special tools like the molinillo were made to assist in the making of the drink which is now also used to make traditional hot chocolate in former Spanish colonies 4 There are many versions of champurrado in different countries A unique variant in the Philippines is champorado Although adapted directly from Mexican champurrado via the Manila galleons it differs in that it uses whole grains of glutinous rice instead of masa Instead of a drink it is a sweet rice porridge traditionally eaten during cold rainy days and in the Christmas season 5 Many Latin Americans especially Mexicans enjoy champurrado around the holidays when the weather is colder It differs significantly from hot chocolate in its taste and texture The taste of the beverage also varies based on how it was made Terminology editChampurrado is a type of atole corn masa drink with its main characteristic consisting of chocolate 6 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 The resulting blends vary in texture ranging from a porridge to a very thin liquid consistency In northern Mexico a variation is also made using pinole sweetened toasted corn meal Although atole is one of the traditional drinks of the Mexican holidays Day of the Dead and Las Posadas it is very common during breakfast and dinner time at any time of year In the state Chiapas it is common for the indigenous Tzotzil people to sell atole It is usually sold as street food but can be found in various Latin restaurants The inclusion of chocolate to the atole gives birth to champurrado There are many different types of recipes to make champurrado Different states in Mexico for example use spices to enhance its taste Cooking champurrado in a clay pot is also traditional and brings out the flavor even further See also edit nbsp Drink portal nbsp Food portalAbuelita Champorado Tejate List of chocolate drinks List of hot drinks List of maize dishesReferences edit Palazuelos Susanna Tausend Marilyn Urquiza Ignacio 1991 Oaxaca Champurrado Mexico The Beautiful Cookbook HarperCollins p 53 ISBN 9780002159494 Champurrado Archived 2011 07 17 at the Wayback Machine at About com 1 Champurrado Recipe and History Enjoy it on December 12 Day of the Virgin of Guadalupe On the Preparation of Champurrado The Cultural Relevance of the Molinillo Chocolate Class Chocolateclass wordpress com 2016 02 19 Retrieved 2019 06 09 Champurrado to Champorado origin of a favorite Filipino breakfast Lola Jane s World Lolako com 2014 05 15 Retrieved 2019 06 09 El champurrado una deliciosa y nutritiva bebida mexicana Viajerosblog com 30 June 2011 Retrieved 2019 06 09 Retrieved from https en wikipedia org w index php title Champurrado amp oldid 1192478813, wikipedia, wiki, book, books, library,
