Mexican hot chocolate, called champurrado or atole, is a beloved beverage with a distinctive taste deeply rooted in Mexican culture. This warm and creamy drink is traditionally made with masa, Mexican chocolate, brown sugar, and cinnamon, subtly blending flavors for a taste and texture that sets it apart from other hot chocolates. The addition of coffee in some variations, such as café champurrado, further enhances its richness and depth.
Champurrado: The Mexican Hot Chocolate
Champurrado is known for its rich and creamy texture, and variations on its flavor that emphasize cinnamon, anise, nutmeg, and sometimes chili, which give it a spicy and decadent twist. Authentic Mexican Hot Chocolate and other traditional ingredients are used to prepare the rich brew, which gets 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; a blender may also be used.
Key ingredients include masa harina, or corn flour; piloncillo, raw cane sugar; and water or milk. Ground up nuts, orange zest, and egg can also be added to thicken and enrich the drink. Festive occasions call for champurrado throughout Mexico. It’s often enjoyed during holidays and family gatherings. It’s an especially popular choice during the holiday season, particularly during Dia de los Muertos and Las Posadas, where it is served alongside traditional Mexican pastries and sweet breads.
History of Mexican Hot Chocolate
Mexican hot chocolate dates back to the time of the Aztecs, who were known for their cultivation and consumption of cacao. The Aztecs prepared a bitter and frothy beverage called “xocolātl,” which was made from roasted cacao beans, water, and spices. After Spanish colonizers displaced the Aztecs, the drink evolved with the addition of sugar and milk, transforming it into today’s sweet and velvety champurrado.
Where to Drink Hot Chocolate in Mexico City:
Oscuro Puro, Colonia Roma neighborhood. Take your champurrado with delicious pastries and chat with the in-house chocolate experts. Colonia Roma, also called La Roma, is split into two section, Roma Norte and Roma Sur, divided by Calle Coahuila. A pet city planning project of early 20th century ruler Porfirio Diaz, the colonia has re-gentrified in the last two decades and become an epicenter of hipster subculture in D.F.
Maiz de Cacao, Condesa neighborhood. Sample small bites of local cuisine with your frothy chocolate brew at this café, known for friendly service and reasonable prices. This jewel of the Cuauhtémoc Borough, about two miles west of Zócalo, the city’s main square, Condesa’s architecture is a highlight for strolling visitors, and the neighborhood is a center for both young creatives and the city’s Jewish community.
Comal Oculto, San Miguel Chapultepec neighborhood. Dig into antojitos like flautas, enmoladas, and tlacoyos for an early or midday complement to your hot chocolate. San Miguel is a bit traffic-choked but is centrally located and linked to the metro in several spots. For confident riders, the bikeshare may be a good cafe- hopping option.
