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Monday, April 10, 2017
“Champurrado” by Amy V
As a little girl I remember waking up early Christmas morning excited to help my
grandma prepare one of my favorite drinks. I particularly like making this drink because I
feel as if it has been a way for my grandma and I to build and strengthen our
relationship as I have grown older. It is a way for both of us to spend quality time
together and have fun while making a beverage that the whole family can enjoy.
Even though Champurrado is not hard to make, many have this misconception
about it. It is often mistaken for hot chocolate and although it may have an intense
chocolate flavor, there are a few extra ingredients that make it different yet super
delicious from the average cup of hot chocolate.
I put together a recipe to guide you through the process of making this enjoyable
drink so let's get started!
The ingredients include:
● Five cups of milk
● Two cinnamon sticks
● Two cups of water
● One tablet of Abuelita hot chocolate
● A dash of piloncillo
● One cup of pinole(may be grounded at home or store bought)
Since you want to be able to drink your champurrado while it is still hot, you are
going put your water to boil as well as your milk in two separate pots. Both pots can be
put over medium to high heat. In the pot with water, you must place your two cinnamon
sticks and allow the water to come to a boil or until it becomes a dark red color. In the
pot that contains the milk, you must continuously stir the milk with a wooden or metal
spoon so it does not become stuck to the bottom of the pot. If you leave the milk under
high heat for too long, the bottom layer of milk will become burned and will not be very
tasty.
While you are mixing the milk, you may add the chocolate and pinole until they
are both completely dissolved in the milk. When your milk comes to a boil, pour the
cinnamon water(that has been drained of any leftover pieces of the cinnamon sticks)
and add a dash of piloncillo. Continue stirring the mixture until all the ingredients are
completely dissolved. A successful champurrado should be somewhat thick in texture
and and a light brown color.
mexicancuisinerecipes.com
I personally enjoy this beverage during the winter, or by the fire on a cold, breezy
night but you can drink it wherever you’d like. It also taste delicious when it is
accompanied by bread or tamales. I hope you found this recipe resourceful and find the
time to try it out so you too can enjoy this delightful beverage.
Dude, this is one of my favorite drinks during Christmas; my family has a version of this that we make for Christmas Eve that's practically identical to yours, so I know your recipe must be good!
ReplyDeleteOverall, I liked your post. The way you structured your writing and interacted with the reader made this piece almost feel like it was a conversation: it was more personal than a basic how-to, and in turn, much more effective.
Amy, this tutorial and recipe has me craving some champurrado now!! I think this piece was great and was more than just a recipe because you added personal experiences and connections to this drink that many of us Latinos have as well. The organization and step by step process was also very clear and easy to follow. Good work!
ReplyDeleteI must admit that many of my favorite blog entries are those who share food recipes and give a glimpse into their home culture, and I certainly loved this one as well. Food is such a basic aspect of our daily lives we often don't acknowledge how influential it is to our individuality. I hear much talk about the sweet taste of Champurrado and hope to experience it for myself soon with the help of your insight.
ReplyDeleteDang! You made this sound super duper good. The steps you added were very clear and easy to follow like I could just go home right now and make it. I'm a hot chocolate enthusiast and a nice Champurrado sounds like an amazing alternative.
ReplyDeleteThe Phillippines has a sweet such as "Champurrado" except it's spelled "Champorado" and it's a rice porridge but interestingly enough they're similar in that they both involve chocolate! You explained the recipe and directions of how to make champurrado well. I hope to try it out and make some on my own sometime! It sounds really tasty and I can't wait to make it myself. Thanks for sharing :)
ReplyDeleteReading this piece made me feel so warm inside and it made my heart happy. Because almost everyone has that one special person they make that one special recipe with and it's not the same if it's not with them. It's just the best feeling. By the way, I am definitely using this recipe because I know it will be even better than it already sounds especially during christmas time !! Thank you for sharing Amy!!
ReplyDeleteThis recipe was so simple to read and follow, especially if someone has never made champurrado before. I love how you opened with the little story of when you make this with your grandma. I have many memories of cooking with my own family, so it really helps readers connect.
ReplyDeleteThis recipe sounded really great! I personally already have tried this on many occasions because my mom used to make it when I was younger. I also thought it was cool how your family gets to spend time when you guys enjoy it together.
ReplyDeleteLike Geraldine said, Filipinos have their own version called "Champorado" and so i am somewhat familiar with the concept. I have always wanted to try the Hispanic version of it because of how all my Latino friends describe it to me. With this recipe maybe i can actually try it for myself!
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ReplyDeleteI really enjoyed the special connection you shared to this recipe. I also thought you explained everything well so that the direction were precise. Champurrado is one of my favorite drinks when it's cold so thank you for sharing.
ReplyDeleteI always like to read about new recipes I've never even heard of before! This sounds like it has a lot of great flavors, and cinnamon is always my favorite ingredient to add to a hot drink. I'll have to try it on a rainy day sometime soon, thanks for sharing!
ReplyDeleteThank you so much for sharing Amy. My grandma and I also would make champurrado together when I was a kid, this really brought me back to those times and now I want to make some soon haha. Thanks!:)
ReplyDeleteI really loved your recipe. I think it's so interesting how people make the same food in different ways. This recipe is different than the one my mom uses. I can't wait to try this recipe and see if it tastes any different. Good job Amy!
ReplyDeleteI enjoyed reading your recipe as it was very instructive and easy to follow along. This definitely gives anyone who has no experience with making Champurrado an opportunity to make it themselves. The connection you made with this recipe really makes it special and adds sentimental value to it. Great job!
ReplyDeleteI LOVE CHAMPURRADO! Thanks so much for sharing this recipe because it reminds me of how my mom makes thie deliciousness in the colder months. I especially liked reading about your memory as a little girl because it brings me back as well. Thank you for sharing and great job!
ReplyDeleteThis recipe brought back memories of my own as well. Though I have never made champurado before, I have really fond memories of my family being together while drinking it. It is also one of my favorite drinks for the winter and this recipe made me realize how easy it can be made. I like this entry because it is more than just sharing a recipe, its sharing traditions and memories and time spent with family. The steps to make the champurado are very descriptive and easy to follow.
ReplyDeleteThis recipe sounds really fun and easy to make. The background in the first paragraph to why you make this with your grandma is really special. I definitely love to try out new recipes from different cultures to make, so thank you!
ReplyDeleteAfter reading your post I really want to try some champurrado! Some of my fondest memories of my grandma are of cooking tamales with her, so I can relate to your post. Great job!
ReplyDeleteI never heard about champurrado before, but you made it seem interesting by adding a simple explanation and recipe that I'm going to try soon, great job!
ReplyDeleteThank you for making this recipe!!!! I can finally make a champurrado by myself whenever I want. Your directions are pretty clear and it seems like it is not hard at all to make the champurrado. The recipe is not only just a recipe but it also serves as insight into your Hispanic culture. Great job Amy!
ReplyDeleteChampurrado is my absolute favorite! I love when my grandma makes some on those cold nights. For me your first paragraph brought memories flooding my mind because of the details in your flashback moment. The recipe was nicely written and easy to follow. Thanks for representing this part of the Latino culture very well!
ReplyDeleteAs a Mexican I'm a disgrace, as I am not actually a fan of champurrado but I also know other Mexican disgraces and you Amy have now given me the recipe to make a concoction sure to mess with their taste. Also I dunno know how to make anything in the kitchen yet these instructions were pretty clear and overall good
ReplyDeleteI love that you opened this recipe with the meaning it hold to you. It reminds me of how my grandma and I cook together during the holidays and how I am finally able to do something with my grandma that she enjoys. This piece made me so happy, thank you.
ReplyDeleteI found this piece particularly informative because olive never really known the recipe for this drink; I appreciate how you incorporated a personal touch to your connection with this by talking about your grandmother. Overall I like this piece because it keeps it simple and sweet, and I'm sure it will give some a new beverage to try. Good job Amy!
ReplyDeleteThis recipe really caught my attention because my Grandma makes a drink so similar to this and after all these years of drinking it I have never known what it was called! I loved the way you incorporated a background story about your connection to the drink at the beginning of the recipe, as well as your favorite time to enjoy the drink at the end of the recipe. It kept the recipe very interactive with the readers and gave us a glimpse into your family's culture. Thank you for the delicious recipe Amy!
ReplyDeleteBecause there is champurrado in the Filipino culture as well, I've always wondered what the difference is, and this helped me distinguish the slight variances. I'm excited to try this delicious food! You wrote it with much detail making it easier for readers to try this seemingly easy recipe. Good job!
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