10 Responses for "Vegan “Champurrado” (Mexican hot chocolate)"

1. neptuneboi October 10th, 2007 at 8:42 pm 1

   actually champorado …
   actually champorado is common to Spanish colonies… it’s not solely mexican… but with each colony, the champorado varies.

2. mronquil October 12th, 2007 at 7:01 pm 2

   Thank you for the …
   Thank you for the comment. I know for sure we don’t have it in South America (at least not in Chile), and it might have other names in other countries.

3. MereLee October 22nd, 2007 at 5:53 pm 3

   I find funny that …
   I find funny that they use the blender for that.
   We prepare it on a little different way. We toast the masa (corn flour) on a fry pan. When it changes color (it gets a little darker) then is ready for the next step wich is boil it like she did. Never touch the blender at all, and the result is very thick and drinkable masa. If you dont toast the masa then you feel the dust on your throat.

4. healthfortoday October 25th, 2007 at 5:24 pm 4

   The main reason I …
   The main reason I use the blender is to make it easier to completely dissolve the carob powder. But you are right, most people make champurrado without the blender, dissolving the chocolate right in the pot.

5. gigo518 November 5th, 2007 at 4:36 pm 5

   Hmm…I’ve never …
   Hmm…I’ve never heard of toasting the masa, as MereLee comments. How it’s done at home is not with dry masa, but with already doughy masa. This is then dissolved by hand into milk, and then added to more milk in a pot. We also use Abuelita’s Mexican solid chocolate and throw it in with the piloncillo. Then it’s left to simmer until they melt. Of course, this is hardly the healthy method of the two.

6. healthfortoday November 6th, 2007 at 5:10 pm 6

   Yes, my Mexican …
   Yes, my Mexican friends make it with the doughy masa (at least in Mexico they did!). This way of making it is easier for people here in the US (since masa harina is easy to find) and it’s also a shorcut, since it’s way faster. Thank you for your comment.

7. bloodawn5 December 16th, 2007 at 12:05 pm 7

   That`s so delicious …
   That`s so delicious, in fact right at this moment im drinking a cup of champurrado that my mom make yesterday, its because we livein Mexico,dont drink the champurrado after it gets a little cold because is really hot when you make it

8. mylifeskills February 18th, 2008 at 8:17 am 8

   masa is process to …
   masa is process to make tortillas, tamales or bread, that was just harina flour.

9. dianasmushrooms July 5th, 2008 at 11:43 pm 9

   actually mexican …
   actually mexican champurrado contains no milk which is the difference between champurrado and hot chocolate

10. MereLee August 20th, 2008 at 1:47 pm 10

    Do you know what …
    Do you know what Pinole is ??
    nikhil(dot) superfacts (dot)org\ archives\2007\08\ survival_school_18 (dot)html

    or directly to the picture :
    nikhil (dot)superfacts (dot)org \boss\ day19-pinole2.jpg

    Well… afther cooking the flour into pinole, add it to the boiling water and stuff. That is the Champurrado that we drink, or at least the one we drink at the northern side of Mexico.

    P.D. I inverted the slashes cuz of I don’t know other way to get around the youtube filter thing.