From Maize and Cocoa: The Birth of a Beloved Mexican Drink
In every sip of champurrado, centuries of history blend. Its name comes from the verb “champurrar,” which means to mix, combine, or stir different things. This drink embodies the fusion of worlds: a fundamentally mixed beverage that united pre-Hispanic maize with sacred cocoa and European ingredients like cane sugar, cinnamon, and milk.
The Ancestral Atololli
Before champurrado, the Nahuas prepared “atolli,” a thick drink made from nixtamalized maize, sweetened with honey, and flavored with flowers or fruits. Its name in Nahuatl literally means “corn water,” and it was so nutritious that it was part of daily diets, rituals, and offerings.
The Transformation with Spanish Arrival
With the arrival of the Spanish, atolli transformed. New ingredients like chocolate, cane sugar, and Eastern spices were added to the maize dough, altering its taste and texture. This combination, whisked with a wooden molinillo until it became frothy, gave birth to champurrado: a sweeter, more aromatic, and festive version of the ancestral drink.
The Origin of Its Name
Champurrado’s name has an onomatopoeic and popular origin. According to the Mexican Academy of Language, it derives from “champurrar,” a verb used to describe the act of mixing liquids of different consistencies. Its root seems to imitate the sound of stirring—that “chap-chap” made by the molinillo hitting the pot.
Over time, this term became part of everyday speech to name any heterogeneous mixture. In Mexico, however, it remains tied to the most intimate context: a chocolate atolli served alongside a tamal.
A Sacred Preparation
Preparing champurrado is almost a sacred act. In a clay pot, piloncillo dissolves with cinnamon; nixtamalized maize is gradually incorporated, chocolate melts, and the molinillo starts spinning. The kitchen fills with steam and the aroma signaling that it’s ready.
Each region has its unique version. In Oaxaca, it’s made with roasted cocoa and criollo maize; in Puebla, it’s enriched with milk and anise; in Veracruz, vanilla or orange peel is added. The exact recipe isn’t crucial; it’s the spirit that sustains it.
Key Questions and Answers
- What is champurrado? Champurrado is a traditional Mexican beverage resulting from the fusion of indigenous maize and cocoa with European ingredients like cane sugar, cinnamon, and milk.
- What is atolli? Atolli was an ancestral Mexican drink made from nixtamalized maize, honey, and flavored with flowers or fruits. It was a staple in daily diets, rituals, and offerings.
- How did atolli transform into champurrado? With the arrival of the Spanish, new ingredients like chocolate, cane sugar, and Eastern spices were added to atolli, creating a sweeter, more aromatic drink known as champurrado.
- What is the significance of champurrado’s name? The term “champurrado” comes from the verb “champurrar,” meaning to mix. Its origin imitates the sound of stirring, reflecting the drink’s preparation process.
- Why is champurrado prepared in a clay pot? Preparing champurrado in a clay pot is almost a sacred act, allowing the gradual incorporation of ingredients and the creation of steam and aroma that signal readiness.
