The
champurrado and Mexican
atoles are more than just hot drinks; they are a comforting treat, a whole tradition, and a symbol of Mexican cuisine. Perfect to accompany delicious tamales or sweet bread, these corn dough-based drink recipes are a must-try in Mexican gastronomy.You can also read:
Pre-Hispanic Drinks: Delights of Corn and CocoaThe Magic of Champurrado: Chocolate-Flavored RecipesChampurrado is a type of Mexican drink known for its chocolate flavor. The key to its texture and flavor lies in the combination of corn dough, table chocolate, and a bit of piloncillo.Traditional ChampurradoThe classic that never goes out of style! Fall in love with its creamy consistency and the fusion between corn and cocoa, making champurrado the perfect drink for cold and rainy nights.Ingredients:1 cup of corn dough1 cup of water2 liters of water2 pieces of piloncillo1 cinnamon stick2 tablets of table chocolate1 cup of corn doughPreparation:Blend the dough and the water for 5 minutes. Set aside.Boil the water with the piloncillo and cinnamon until the piloncillo dissolves.Add the chocolate and let it dissolve.Add the blended dough.Cook the champurrado until the dough is cooked and has a thick consistency.
Watch how to make champurrado videoCoffee ChampurradoFor caffeine lovers, this variant combines the classic taste of champurrado with a touch of coffee. It's ideal to start the morning with energy and good spirits.Ingredients:4 cups of water1 cinnamon stick1 cup of granulated piloncillo3 cups of milk1/2 cup of table chocolate1 cup of corn dough1 cup of water (cold)2 tbsp. of coffee (granulated, dissolved in 1 cup of water and strained)Preparation:In a pot, heat the water, cinnamon stick, piloncillo, milk, and chocolate for 5 minutes.Blend the dough with the water and strain. Set aside.Add the dough to the pot and cook for 15 minutes or until thickened.Add the coffee and mix.
Watch how to make coffee champurrado videoRompope ChampurradoRompope, a creamy liqueur made with egg yolks, vanilla, and spices, gives a unique and festive flavor to champurrado. It's an exquisite option to accompany your favorite sweet bread.Ingredients:4 cups of water1 cinnamon stick1 cup of granulated piloncillo3 cups of milk1/2 cup of table chocolate1 cup of corn dough1 cup of water (cold)1 cup of rompopePreparation:In a pot, heat the water, cinnamon stick, and piloncillo for 5 minutes.Add the milk and chocolate and cook until the chocolate melts.Blend the dough with the water and strain. Set aside.Add the dough to the pot and cook for 15 minutes or until thickened.Pour in the rompope and mix.
Watch how to make rompope champurrado videoSee more:
10 atoles for the rainy seasonMexican Atole for Every TasteAtole are
hot drinks made from corn dough or cornstarch. The versatility of atole allows us to create an infinite number of flavor combinations, using fresh fruits and grains or seeds.Guava AtoleThe guava atole is very popular due to its natural sweetness and unmistakable floral aroma. It is a smooth and comforting drink.Ingredients:2 cups of guava3/4 cup of sugar1 cinnamon stick1 1/2 cups of water3 tablespoons of cornstarch1 liter of milkPreparation:Place guavas, sugar, cinnamon stick, and water in a pot and cook for 5 minutes or until it boils.Add cornstarch, mix and cook for 5 more minutes or until thickened. Blend.Pour the milk into a pot, cook for 5 minutes and add the cooked and blended guavas.Cook the guava atole for 5 more minutes or until thickened.
Watch how to make guava atole videoOatmeal AtoleThis oatmeal atole is known for being easy to prepare and very nutritious. The oatmeal replaces or complements the corn dough, giving it a slightly different texture and a high fiber content.Ingredients:5 cups of water1 cup of oatmeal3/4 cup of brown sugar1/2 cinnamon stick1/2 tbsp of vanilla essenceoatmealcinnamon powderPreparation:Blend water, oatmeal, sugar, cinnamon, and vanilla.Pour into a pot and heat for 5 minutes or until the atole thickens.
Watch how to make oatmeal atole videoRice Pudding AtoleThis rice atole is creamy, slightly sweet, and full of flavor. The best part? It's ready in record time and feels like a warm hug for the heart.Ingredients:2 cups of water1 cup of rice (rinsed and drained)1 cinnamon stick1 cup of evaporated milk1 cup of condensed milk1 cup of whole milk1 tbsp of cornstarch1 tbsp of vanilla essencecinnamon powderPreparation:Heat the water, cinnamon stick, and rice in a pot over medium heat.Cook for 15 minutes or until the rice is soft. Set aside.Remove the cinnamon stick and blend the rice, evaporated milk, condensed milk, whole milk, and vanilla essence.Pour the mixture into the pot and dilute the cornstarch with a little of the atole.Add the cornstarch mixture to the atole, mix, and cook for 5 minutes.
Watch how to make rice atole videoWith the cold and rain, there's nothing better than preparing homemade
atole and champurrado for breakfast or dinner. Choose your favorite Mexican drink, whether it's the creamy champurrado or the aromatic guava atole, and enjoy its incredible homey flavor.Continue reading:
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