Sweet Life Disclosure: This is sponsored post with McCormick Spices. Thank you for supporting the companies I collaborate with to bring you exciting new recipes.
When the temperatures drop nothing beats a warm cup of champurrado. Who doesn’t want to enjoy chocolate for breakfast!?
My abuelita made us champurrado on chilly mornings before we would head out to early Mass. I clearly remember sitting at her table grasping the warm cup, slowly sipping the chocolatey goodness. The champurrado would coat my belly in a blanket of warmth that would stay with me all morning.
Champurrado is a traditional Mexican chocolate-based atole that is comfort in a cup. Atoles such as champurrado are thickened with masa harina (corn flour) and flavored with spices, fruits or chocolate.
Served for breakfast in the cold months, champurrado is thick, creamy, and rich. It coats the belly in pure comfort and can also be found in food stalls throughout the streets of Mexico in the early hours of the morning.
This sweet beverage base is made from corn flour which gives the drink a rich, thick consistency and is often served alongside pan dulce or tamales. I personally prefer to sip my atole with a toasted bolillo, slathered in butter that I can dip into the champurrado.
Champurrado is made from masa harina (corn flour), milk, spices such as cinnamon, vanilla, anise, nutmeg, cloves, piloncillo and chocolate. The corn flour thickens the champurrado and it can be made as thick or thin as one prefers the consistency.
Masa harina is the very same corn flour used to make tortillas and tamales and can be found in the Latin section of your grocery store or at your local Mercado.
When McCormick asked me to share one of my favorite family recipes for the chilly months, I knew I had to share Champurrado with you. Today I want to share with you my favorite champurrado recipe made with a hint of cinnamon, nutmeg and lots of chocolate. For those of you who have never tried champurrado, think of it as a thicker, creamy version of your favorite hot chocolate.
In keeping with my abuelita’s tradition of sharing a warm cup of champurrado on chilly mornings, I decided to head into the kitchen with my children to help make champurrado. I grabbed McCormick’s cinnamon sticks and ground nutmeg and headed into the kitchen.
McCormick has been committed to bringing the purest possible flavor for 126 years. Producing 117 quality herbs and spices which help me to transform my recipes into new memories, blend my childhood traditions into new tradition with my children as we share quality moments in the kitchen. for more recipes like this, visit www.McCormick.com/Espanol.
Tip: For a frothy champurrado whip the steamy liquid using a traditional Molino or a whisk.
- 4 tablespoons butter
- 1 10-oz bag marshmallows
- 1 teaspoon vanilla extract
- 1/2 cup yellow Cake Mix
- 6 cups Trix cereal
- Melt butter in saucepan over low heat, add marshmallows, and stir until melted. Add vanilla and cake mix, and stir to combine completely.
- Remove from heat; add cereal and mix to coat cereal.
- Press into a baking sheet coated with non-stick spray.
- Place in fridge for 10 minutes to firm, slice and serve.
recipe adapted from Que Rica Vida