Champurrado

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Champurrado

Hot bowl of champurrado as served at a Mexican breakfast
Type	Beverage
Place of origin	Mexico
Region or state	Mesoamerica
Serving temperature	Hot
Main ingredients	masa de maíz or masa harina, piloncillo cinnamon and anise seed or vanilla
Ingredients generally used	Ground nuts, orange zest, and egg
Food energy (per serving)	304 kcal (1273 kJ)
Nutritional value (per serving)	Protein 6 g Fat 8 g Carbohydrate 56 g
Similar dishes	Champorado
Media: Champurrado

Champurrado is a chocolate-based atole,^[1] a warm and thick Mexican beverage. It is prepared with either a masa (lime-treated corn dough), masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); piloncillo; water or milk; and occasionally containing cinnamon, anise seed, or vanilla.^[2] 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 churro 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 Las Posadas (during the Christmas season), where it is served alongside tamales. Champurrado may also be made with alcohol.