Who hasn’t tried the famous champurrado (or champurro…) [traditional warm Mexican beverage for Winter]? It’s ideal for the cold, partnered with bread, or possibly a morning with family or for snuggling up next to a fireplace or campfire by night.
We ask for, we buy it, and undoubtedly there are those who make a tastier version than others. Nevertheless, there are times that Murphy’s Law arises and when you’re most in the mood for champurrado none can be found. So, why not make our own? Traditional Sonoran style, of course!
The best thing to do is combine champurrado with the traditional tamales of February 2nd (Día de la Candelaria)
1¼ liters of water
250 grams of piloncillo [sugar cane “cones”]
1 cinnamon stick
½ cup of flour
100 grams of cocoa (1/2 cup)
Water to mix flour
- Boil together water, piloncillo, cinnamon and cloves until piloncillo dissolves.
- Toast the flour in a separate pan until it takes on a golden color. Let cool and mix with cold water
- Add cocoa and stir until all lumps are gone. Can be strained.
- Once the water has boiled, slowly add flour diluted with cocoa and stir constantly so it does not stick
- Continue boiling until it finishes cooking and thickens
Pour yourself a cup, unwrap a tamale, and enjoy!