Catholic Recipe: Champurrado (a thick chocolate drink)

INGREDIENTS

  • 6 teaspoons grated chocolate (or cocoa)
  • 6 teaspoons sugar
  • 1 cup hot water
  • 5 cups whole milk, scalded
  • Dash cinnamon or nutmeg
  • 1/2 cup masa (or two tablespoons corn starch)
  • 2 eggs, well beaten
  • 2 teaspoons vanilla

Details

Prep Time: N/A

Difficulty: N/A

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For Ages:n/a

Origin: United States California Missions

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Also Called: Chocolate Atole

In the early days of the missions, the Spaniards drank chocolate, and they liked it thicker and and sweeter than we know hot chocolate today.

This is one of the traditional foods eaten in the California Missions. So many of these foods are a combination from Mexican, Spanish and Native American cultures.

Foods from the California Missions are a wonderful way to honor Franciscan saints like St. Junipero Serra.

DIRECTIONS

In a double boiler, combine the chocolate and sugar; add the hot water slowly, stirring until mixture forms a smooth paste. Add the scalded milk, a little at a time; then the masa which has been thinned with a small amount of the hot liquid (or the cornstarch which has been blended with some of hot liquid). Just before serving, fold in the eggs, vanilla, and the cinnamon or nutmeg.

Recipe Source: California Missions: A Complete Pictorial History and Visitor's Guide, The by Sunset Editors, Sunset Books, 1979