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Champurrado
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Champurrado is a -based ,

(1991). 9780002159494, HarperCollins.
a warm and thick beverage. It is prepared with either a (lime-treated corn dough), (a dried version of this dough), or (simply very finely ground dried corn, especially local varieties grown for atole); ; or ; and occasionally containing , seed, or . Champurrado at About.com Ground nuts, orange zest, and egg can also be added to thicken and enrich the drink. Atole drinks are whipped up using a wooden whisk called a molinillo. The whisk is rolled between the palms of the hands, then moved back and forth in the mixture, until it is aerated and frothy; a blender may also be used.

Champurrado is traditionally served with a in the morning as a simple breakfast or as a late afternoon snack. Champurrado is also very popular during Day of the Dead and at (during the Christmas season), where it is served alongside . Champurrado may also be made with alcohol.


History
is native to Mesoamerica, and it was first cultivated by the Mayans and the . The Mayans used the cacao beans in various ceremonies such as marriage and trade. Natives drank chocolate with corn puree, or . These drinks were thought of as magical and upon drinking, would give the drinker power and strength.[2], Champurrado Recipe and History: Enjoy it on December 12, Day of the Virgin of Guadalupe.

Since (originally from Southeast Asia) came to the Americas sometime after Europeans did, chocolate was said to have an acquired taste as it comes off as bitter without added sweetener. Spaniards created a drink consisting of chocolate, , and other which was served chilled. This drink cannot be compared to modern-day hot chocolate as it was very spicy and bitter, contrasting with the modern notion of very sweet, warm chocolate.

The invention of champurrado shows the adaptation of ancient practices by European colonialists. Upon the production of the drink, special tools like the molinillo were made to assist in the making of the drink which is now also used to make traditional hot chocolate in former Spanish colonies.

There are many versions of champurrado in different countries. A unique variant in the is . Although adapted directly from Mexican champurrado via the , it differs in that it uses whole grains of instead of masa. Instead of a drink, it is a sweet rice porridge traditionally eaten during cold rainy days and in the Christmas season.

Many , especially , enjoy champurrado around the holidays when the weather is colder. It differs significantly from in its taste and texture. The taste of the beverage also varies based on how it was made.


Terminology
Champurrado is a type of (corn drink) with its main characteristic consisting of chocolate. The difference between traditional and champurrado is the use of masa harina (). Atole is made by toasting masa on a , then adding water that has been boiled with sticks. The resulting blends vary in texture, ranging from a to a very thin, liquid consistency. In northern Mexico, a variation is also made using pinole (sweetened toasted corn meal). Although atole is one of the traditional drinks of the Mexican holidays Day of the Dead and , it is very common during breakfast and dinner time at any time of year. In the state , it is common for the indigenous people to sell atole. It is usually sold as street food but can be found in various Latin restaurants. The inclusion of chocolate to the atole gives birth to champurrado.

There are many different types of recipes to make champurrado. Different states in Mexico for example, use spices to enhance its taste. Cooking champurrado in a clay pot is also traditional and brings out the flavor even further.


See also

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