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  2. Mexican tea culture - Wikipedia

    en.wikipedia.org/wiki/Mexican_tea_culture

    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.

  3. Champurrado - Wikipedia

    en.wikipedia.org/wiki/Champurrado

    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]

  4. Tejate - Wikipedia

    en.wikipedia.org/wiki/Tejate

    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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  6. Atole - Wikipedia

    en.wikipedia.org/wiki/Atole

    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.

  7. Mexican Chocolate Pots de Crème Recipe - AOL

    homepage.aol.com/food/recipes/mexican-chocolate...

    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.

  8. Champorado - Wikipedia

    en.wikipedia.org/wiki/Champorado

    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]

  9. Mexican Chocolate Pots de Crème Recipe - AOL

    firefox-startpage.aol.com/food/recipes/mexican...

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