Champurrado

Champurrado is a chocolate version of the previously reviewed atole. Atole is often described as a masa-based porridge, sweetened with raw sugar (piloncillo). For my previous atole attempt, I relied on a Rick Bayless recipe and was slightly disappointed with the unexpectedly thin result. I stumbled across the recipes on the Latina Cocina and Hungry […]

Atole

Atole (ah-TOE-lay) is another common pre-Columbian drink, often served in the mornings or the evenings. It is made of masa (corn processed with the mineral lime, and made into a paste) and flavored with a variety of ingredients. It can be made simply sweetened (as in this recipe), with fruit, chocolate (champurrado) or made savory […]