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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]
Atole (Spanish: ⓘ, believed to come from Nahuatl ātōlli [aːˈtoːlːi] or from Mayan), [1] also known as atolli, atol and atol de elote, is a traditional hot masa-based beverage of Mexican origin. Atole can have different flavors added, such as vanilla, cinnamon, and guava. [2] Chocolate atole is known as champurrado or simply atole.
It can be served as-is or with some sugar syrup to sweeten it. The drink is served cold. The origin of the Mexican Spanish name tejate is not known for certain, but is thought to derive from the Nahuatl "floury water" texātl [ˈteʃat͡ɬ], compounded from "flour" textli [ˈteʃt͡ɬi] and "water" ātl. The Zapotec name for tejate is cu'uhb. [1]
43 Mexican Foods & Drinks To Make For A Dia De Los Muertos Celebration. Camille Lowder. September 24, 2024 at 9:12 PM. ... Get the Mexican Hot Chocolate recipe. PARKER FEIERBACH. Skull Cake.
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Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.
Champurrado, Mexican chocolate-based drink. Chocolate played an important part in the history of Mexican cuisine. The word "chocolate" originated from Mexico's Aztec cuisine, derived from the Nahuatl word xocolatl. Chocolate was first drunk rather than eaten. It was also used for religious rituals.
A cup of hot chocolate with whipped cream and cocoa powder. This is a list of notable chocolate drinks. Chocolate is a processed, typically sweetened food produced from the seed of the tropical Theobroma cacao tree. Its earliest documented use is by the Olmecs of south central Mexico around 1100 BC.