How to cook champurrado
Products
Milk - 250 milliliters (1 cup)
Dark chocolate - 3 squares from a bar
Corn flour - 2 tablespoons
Brown sugar - 2 cups
Water - 375 milliliters (1.5 cups)
Vanilla - 1 teaspoon
Corn starch - 1 teaspoon
Cinnamon - 1 stick
Salt - a pinch
How to cook champurrado
1. Put the cinnamon stick in a dry frying pan and dry for 2 minutes over low heat for more flavor.
2. Place the cinnamon stick in a mortar and ceiling, dividing it into several parts, then put in a coffee grinder and grind.
3. Pour corn flour and starch into a plate, mix.
4. Add 3 tablespoons of water to the mixture, a pinch of salt and mix well.
5. Pour milk, remaining water into a separate saucepan, put on low heat and heat.
6. Add dark chocolate and sugar to a saucepan and stir until dissolved in milk and water.
7. Pour flour and starch mixture, cinnamon and vanilla into a saucepan; mix.
8. Keep the saucepan on low heat for 10 minutes, stirring occasionally: during this time, the champurrado should begin to thicken.
9. Remove the boiled champurrado from the stove, pour into glasses, serve hot.
Fusofacts
- Champurrado is a traditional Mexican drink. It is considered a type of atole. Served hot.- Atole - porridge or drink, depending on the amount of cornmeal and cornmeal. In Mexico, atole is eaten in the morning as a substitute for breakfast.
- The must-have ingredients of champurrado are corn flour, brown sugar and dark chocolate. Vanilla and cinnamon are added to the champurrado for flavoring. And to give a new flavor to champurrado, at the beginning of cooking, add orange zest, chicken eggs or chopped peanuts.
- Champurrado is sometimes sold in powder form. To prepare it, pour it over with milk or water, place and heat it.
- In Russia, the book by the writer Laura Esquille "Chocolate on boiling water" was translated as "Champurrado for my husband's wife", hinting at the Mexican traditions of the passions described in the novel.