Champurrado

Champurrado is a chocolate based atole, a warm and thick Mexican drink, based on masa, piloncillo, water or milk and occasionally containing cinnamon, anise seed and or vanilla bean. Atole drinks are whipped up using a wooden whisk called a molinillo. The whisk is rolled between the palms of the hands, then moved back and forth in the mixture until it is aerated and frothy. To get started with this festive drink you will need the following ingredients:

• 2 mugs of milk
• 1 tablespoon of masa cornmeal
• 1 cinnamon stick
• A few cloves
• 85 of spiced dark chocolate (such as Green and Black's Maya Gold), grated.

Once you have these ingredients you will need to follow the recipe as closely as possible, as one simple differentiation could result in a complete mess. This drink can be infamously difficult to make but with the following recipe it should be fine.

• In a blender combine the milk and the masa cornmeal.
• Transfer the mixture into a saucepan, add the cinnamon stick and cloves and bring to the boil.
• Add the grated chocolate and stir until melted.
• Cook at a simmer for 8 - 10 minutes to allow the cornmeal to cook, stirring continuously.
• Remove the cinnamon stick and the cloves.
• Pour the chocolate drink into hot mugs and enjoy.

Tip: For a fruity variation replace the grated chocolate with pureed strawberries.

Champurrado can be traditionally served with churros in the morning as a simple breakfast or as a late afternoon snack in addition to being popular around 'dia de los muertos' and 'las posadas'. Around these holidays it can also be served with 'tamales'.