The Rich History of Champurrado: From Ancient Tradition to Mezcal Innovation

Introduction

Ever craved a drink that feels like a warm hug on a chilly evening? Enter champurrado—a centuries-old beverage that’s equal parts comfort, culture, and culinary delight. It’s more than just “Mexican hot chocolate.” Champurrado is a story in a cup, blending indigenous roots, Spanish influence, and a flavor profile so unique it’s inspired everything from family gatherings to limited-edition spirits. Ready to dive into its history, learn how to make it, and discover a mezcal that bottles its magic?

The Origins of Champurrado

Long before lattes and mochas, ancient Mesoamericans were sipping on something special. Champurrado’s roots stretch back to the Aztecs and Mayans, who prized cacao as both a luxury and a sacred ingredient. But what exactly is champurrado?

• Indigenous Beginnings: The word “champurrado” comes from “champurrar,” meaning “to mix.” Indigenous peoples blended ground cacao with water, maize (corn), and sometimes spices, creating a frothy, nourishing drink.
• Spanish Influence: When the Spanish arrived, they sweetened the drink with sugar and added milk, evolving it into the creamy, chocolatey version we know today.
• Cultural Staple: Over generations, champurrado became a breakfast staple and a holiday treat, especially during Las Posadas and Día de los Muertos.

So, next time you sip champurrado, you’re tasting history—one that’s been passed down, adapted, and cherished for centuries.

How to Make Champurrado: A Step-by-Step Guide

Making champurrado at home isn’t just a recipe—it’s a ritual. For the most authentic flavor, seek out Ibarra Mexican chocolate (skip the Nestlé—it's the Americanized knockoff!) and use piloncillo for its deep, caramel-like sweetness. Whether you’re prepping for a holiday gathering or just want to cozy up, here’s how you can whip up this iconic drink:

Ingredients:

• 4 cups of milk (or water for a lighter version)
• 1 tablet of Ibarra Mexican chocolate (for authenticity; avoid Nestlé for the real deal)
• 1/2 cup masa harina (corn flour)
• 1/3 cup piloncillo (preferred for depth, or substitute brown sugar if needed)
• 1 cinnamon stick
• Pinch of salt

Instructions:

1. Heat the Milk: In a saucepan, warm the milk with the cinnamon stick over medium heat. Don’t let it boil—just get it nice and steamy.
2. Add Chocolate & Sweetener: Drop in the Ibarra chocolate tablet and piloncillo. Stir until they melt and the mixture is smooth.
3. Mix Masa Harina: In a separate bowl, whisk masa harina with 1 cup of warm water until smooth—no lumps allowed!
4. Combine & Thicken: Pour the masa mixture into the chocolate milk, stirring constantly. Keep it over medium heat, whisking until the drink thickens (about 5-10 minutes).
5. Finish & Serve: Fish out the cinnamon stick, add a pinch of salt, and pour into mugs. Enjoy piping hot, maybe with a pan dulce on the side.

Quick Tips:
Want it richer? Use more Ibarra chocolate.
Like it thinner? Add extra milk or water.
Feeling fancy? Add a dash of vanilla or a sprinkle of chili powder for a little kick.

How to Serve Champurrado Cold (Iced Champurrado Option):

• Let the finished champurrado cool to room temperature, then refrigerate for at least 2 hours.
• Stir well, pour over ice, and garnish with a cinnamon stick.
• It’s a refreshing twist—thick, creamy, and perfect for warm afternoons or as a unique dessert drink!

The Flavor Profile of Champurrado

So, what makes champurrado so irresistible? It’s all about the layers:

• Chocolatey: Deep, slightly bitter cacao flavor that’s more complex than standard hot chocolate.
• Nutty & Earthy: Thanks to masa harina, there’s a robust corn undertone—think of it as a bold nod to tortillas and tamales.
• Warm Spices: Cinnamon is the classic, but sometimes you’ll find hints of anise or clove.
• Sweet, but not cloying: Piloncillo or brown sugar gives it a caramel-like sweetness.

The result? A drink that’s creamy, comforting, and utterly unique—like a hug from your abuela.

Limited Edition Spotlight: Agua Del Sol Maiz y Cacao Mezcal

Let’s fast-forward from ancient kitchens to modern craft spirits. Agua Del Sol’s Maiz y Cacao mezcal is a limited edition spirit that elevates two ingredients—maiz (corn) and cacao—that each have a profound place in Mexican culture and cuisine. This mezcal doesn't aim to mimic champurrado, but instead celebrates the cultural significance and flavors of both maize and cacao in its own right.

Produced by Berta Vásquez: A Mezcalera Icon

This special Maiz y Cacao expression was produced by none other than Berta Vásquez, a legendary mezcalera from San Baltazar Chichicapam, Oaxaca. Berta is renowned for her skill, resilience, and deep connection to tradition, and her work has been celebrated in publications like Forbes for navigating the challenges faced by women in mezcal production and for preserving artisanal practices in a rapidly changing industry.

As noted in this Forbes article, women like Berta have survived multiple industry crises and continue to shape mezcal’s future. Another Forbes piece highlights the importance of supporting mezcal made by women. Stay tuned for an upcoming blog where we’ll dive deeper into Berta’s story and the broader impact of women producers in the mezcal world!

Tasting Notes:

• Nose: Aromas of toasted corn, dark chocolate, and a whisper of smoke.
• Palate: Silky chocolate up front, followed by earthy corn, cinnamon, and a gentle mezcal heat.
• Finish: Long, warm, and slightly sweet—an experience all its own.

Pairing Ideas:

• Pair with churros, pan dulce, or dark chocolate for a true celebration of Mexican flavors.

Why This Release Matters

In a world of copycat spirits, Maiz y Cacao stands out by honoring tradition and innovation. It’s not just a drink—it’s a conversation starter, a tribute to Mexican heritage, and a delicious way to celebrate the season.

How to Get Your Hands on Maiz y Cacao

• Visit The Epicurean Trader: Stop by one of our San Francisco locations or check our online shop. Supplies are extremely limited!
• Join Our Membership Program: Members get early access to exclusive releases and daily deals—plus 15% off all purchases.
• Sign Up for Alerts: Don’t miss out! Subscribe to our newsletter for the latest on rare finds and holiday specials.

Conclusion

From ancient Mesoamerican rituals to modern craft spirits, champurrado’s journey is a testament to the power of tradition, innovation, and the universal love of chocolate. Whether you’re stirring up a pot at home or snagging a bottle of Agua Del Sol’s Maiz y Cacao, you’re not just enjoying a drink—you’re sipping on history, culture, and a touch of holiday magic. Don’t wait—raise a mug (or a glass) and toast to the flavors that bring us together.