Just in the past month or so, here at Parade, we've tried a wide range of hot chocolate options. We've gussied it up with frozen whipped cream candy cane stirrers, added cardamom and malt powder a la GBBO champ Nadiya Hussain, tasted and ranked eight different fast-food hot chocolates and made Hot Chocolate Coke, a dirty-soda inspired mashup that was a big hit with sippers of all ages.
To learn more about this drink, we turned to Mexican chef and television personality Pati Jinich, who's spilled all about her version of champurrado (also called "chocolate atole"). With a hit of cinnamon, rich Mexican chocolate and a thick texture courtesy of masa flour, champurrado is a hearty beverage that's perfect for this time of year.
To get a true taste for this hot chocolate, I quizzed Jinich about the recipe and then gave it a try in my kitchen. Read on to find out more about champurrado, exactly how to make the drink and why it's a great way to warm up your winter.
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It's typically made with corn flour, Mexican chocolate, piloncillo (unrefined cane sugar), seasonings like cinnamon, and water or milk.
Jinich explains that champurrado dates "back to pre-Hispanic times when the Aztecs drank chocolate beverages, and the Spanish influence add the cinnamon and sugar we use today." We're talking way back then, like 2500 BCE.
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Is Champurrado the Same as Atole?
Champurrado, a specific type of atole that's made with Mexican chocolate, is the most famous variation. To provide more clarification, Jinich says that "all champurrado is atole, but not all atole is champurrado!"
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Ingredients Needed for Champurrado
Despite my best efforts, I couldn't find Mexican chocolate, such as Abuelita or Ibarra, at my supermarket. Mexican chocolate is pretty widely available these days, so hopefully you can find it near you. Instead, I used a milk chocolate bar, which made the drink a bit sweeter but still worked OK. As you can see from the picture, I opted for brown sugar and ground cinnamon that I already had in my pantry.
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How To Make Champurrado, According to Pati Jinich
There's nothing I love more than a simple recipe, and this chocolate atole was just that. First, you stir the corn masa flour into the warm water. Although easy, this is a vital step that, if missed, can really alter the texture of your drink. You have to let the masa mixture sit for several minutes in order for it to dissolve, then strain it into a saucepan over medium heat.
My gas stove overheats very quickly, so I only needed to let the drink simmer for three or so minutes before the chocolate and brown sugar dissolved, but it might take a bit longer, depending on your stove. Divide the champurrado among mugs and serve hot.
This cozy mug of hot chocolate was delicious. It was rich and creamy from the chocolate and the masa added an earthy flavor and gave the drink a thicker texture, which was very comforting. The cinnamon didn't overwhelm the chocolate, but instead added just the right amount of spice.
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4 Pro Tips for Making the Best Champurrado
While the beverage is simmering, it's important to stir it often to help the chocolate melt evenly and for the drink to thicken properly.
2. Go easy with the masa
If you'd prefer the drink a bit thinner, that's an easy adjustment. If the atole gets "too thick after cooling, just whisk in a bit more warm milk to bring it back to the right consistency," shares Jinich.
4. Make it your own
Jinich adds that you can add a star anise pod along with the cinnamon stick, as they do in some Mexican regions and can top the drink with a dollop of whipped cream sprinkled with a little cinnamon.
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Pati Jinich, award-winning Mexican chef, television personality and cookbook authorHence then, the article about how to make the best ever hot chocolate according to celebrity chef pati jinich was published today ( ) and is available on Parade ( Saudi Arabia ) The editorial team at PressBee has edited and verified it, and it may have been modified, fully republished, or quoted. You can read and follow the updates of this news or article from its original source.
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