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Champurrado is a Mexican chocolate drink, sometimes incorrectly called "Mexican chocolate tea". It is a popular recipe exported to the United States. This drink is made with chocolate and spice with cinnamon. Champurrado is related to xocoatl, which is a traditional Aztec cocoa-bean drink.
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]
Vendor mixing the beverage before serving it. Tejate is a non-alcoholic maize and cacao beverage traditionally made in Oaxaca, Mexico, originating from pre-Hispanic times.It remains very popular among the indigenous Mixtec and Zapotec peoples, especially in rural areas.
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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.
Want to make Mexican Chocolate Pots de Crème? Learn the ingredients and steps to follow to properly make the the best Mexican Chocolate Pots de Crème? recipe for your family and friends.
During the galleon trade between Mexico and the Philippines, Mexican traders brought the knowledge of making champurrado to the Philippines (while tuba was introduced back in Mexico). Through the years, the recipe changed; Filipinos eventually found ways to make the Mexican champurrado a Philippine champorado by replacing masa with sticky rice. [6]
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