We’re 11 days away from Christmas, and I have no idea what will be on my menu. Well, except for champurrado and probably, most likely, tamales.
There’s gonna be tamales.
Remember when we made the atole de mazapan? Champurrado is just atole with chocolate and a few other spices in it. Champurrado comes from the word champurrar, which basically means to mix, and if you’re interested in learning a little bit more on the origin of atole, head back to my atole de mazapan post.
When I wasn’t drinking atole after Sunday school, I was drinking champurrado and stuffing my face with tamales de puerco. I grew up in Southern California, so it was accessible year round but champurrado was always a staple at our house during Christmas time. It’s thick, chocolatey, pretty easy to make, and so perfect for this chilly weather.
Grab some fresh bolillos or some pan dulce and dunk your little hearts away, and if you have any eloterxs that sell champurrado/tamales in your neighborhood, please support them!
- Start by blending the masa, evaporated milk, vanilla, cinnamon in a blender until smooth.
- In a large stockpot or dutch oven whisk together the masa mixture, milk, ibarra chocolate, piloncillo, vanilla, nutmeg, and cinnamon sticks. Bring to a boil, whisking constantly and then cook on low heat for 20 more minutes. Serve warm with pan dulce.