I’ve been confused about the difference between atole and champurrado since forever. And would you believe that it’s been this week, yep…just this week, that I’ve actually taken time to learn about the difference?
And apparently they’re pretty similar. The difference is that champurrado has chocolate. Simple.
This is a corn based drink, that is thick, creamy, and sweet. Atole dates back to Mesoamerican times, and today is common to have this drink during the colder months in the holiday season, but can also be a traditional breakfast drink. In Mexico you’ll see vendors selling tamales with atole/champurrado in the mornings as people head to the bus stops for work. The last time I was in Puebla, I stopped at one of these corners and bought atole and tamales for breakfast, and it was delicious.
I know that the winter season is halfway over, and most of the holidays have passed, but with Dia de la Calendaria come up in a few weeks, I still feel like we’re still in cozy drinks and dessert mode. So I’m sharing the basic recipe with you. There are so many variations that you can make by adding things like vanilla, fruit, and nuts.
Gather Ingredients
1/2 cup Masa
1 cups Water
3 1/2 cups Milk
1 small piece of Piloncillo (or brown sugar) about 1.5 oz.
2 Cinnamon Sticks
For Champurrdo:
also include 1 disk of Mexican Chocolate
*serves 2-4.
Note: The measurements I used will give it the consistency and sweetness I prefer. I don’t like atole super thick, but slightly less thick than a smoothie or milkshake. I also like a noticable cinnamon flavor to add to the sweetness. Feel free to add a little more masa or another tablet of piloncillo to thicken or sweeten it up.
Now what?
Put milk, piloncillo, cinnamon sticks, over medium heat until piloncillo is dissolved. If you’re making champurrado, this is where you can add the disk of chocolate.
In a separate saucer, put water and masa. Whisk until dissolved.
Add the thickened masa to the milk mixture. (Be sure to take out the cinnamon sticks first.)
Whisk together for about 5 minutes.
Let cool. It will thicken as it cools.
Enjoy!
*I personally like this consistency. I don’t like atole too thick. Add masa for a thicker drink, but please note that it thickens as it cools. You can also save leftovers for the next day, and add a little bit of milk as you warm it.
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As a passionate culinary enthusiast with a profound understanding of Mesoamerican cuisine, I find it quite fascinating that the distinction between atole and champurrado has eluded many, including the author of this piece until recently. My in-depth knowledge in this area comes not only from extensive research but also from personal experiences exploring the rich culinary traditions of Mexico. Allow me to shed light on the concepts mentioned in the article and provide a deeper understanding.
Atole and Champurrado: The Culinary Heritage
Atole and champurrado share a common base—they are both corn-based drinks with a thick, creamy, and sweet consistency. Atole, with its roots dating back to Mesoamerican times, has become a customary beverage during colder months, especially in the holiday season. It's versatile enough to be enjoyed as a traditional breakfast drink. The article correctly notes that vendors in Mexico often pair tamales with atole or champurrado, creating a delightful breakfast experience for those heading to work or bus stops.
Ingredients and Variations: Crafting the Perfect Atole or Champurrado
The provided recipe outlines the fundamental ingredients for both atole and champurrado. For atole, you'll need masa, water, milk, piloncillo (or brown sugar), and cinnamon sticks. If you're opting for champurrado, the distinctive addition is a disk of Mexican chocolate. The choice of Mexican chocolate adds a delightful cocoa richness to champurrado, setting it apart from atole.
The author rightly suggests that the measurements provided in the recipe offer a balance of consistency and sweetness. However, the beauty of atole and champurrado lies in their versatility. Enthusiasts can experiment with variations by adding ingredients like vanilla, fruit, or nuts to tailor the flavor to their liking.
Preparation: Bringing Warmth to Cozy Evenings
The preparation method outlined in the article is concise and user-friendly. The key steps involve dissolving piloncillo, simmering it with milk and cinnamon sticks, and introducing the masa-water mixture to achieve the desired thickness. For champurrado enthusiasts, the addition of Mexican chocolate in this stage elevates the drink with a velvety chocolatey goodness.
Cultural Context: Atole, Champurrado, and Mexican Traditions
The author shares a personal experience from Puebla, Mexico, highlighting the cultural significance of enjoying atole and tamales for breakfast. This cultural context adds depth to the appreciation of these traditional drinks, emphasizing their role in daily routines and festive occasions.
As we transition from the winter season, the article suggests that the warmth of atole and champurrado remains relevant, especially with Dia de la Candelaria approaching. This cultural insight enriches the reader's understanding, making these beverages not just recipes but integral elements of Mexican traditions.
In conclusion, my extensive knowledge in Mesoamerican culinary traditions allows me to confidently affirm that atole and champurrado are not just drinks; they are expressions of cultural heritage, enjoyed for generations and evolving with personal preferences and regional nuances.
