- CHAMPURRADO -
Atole made from the treasured cacao bean was reserved only for the noblemen of Moctezuma´s court, who drank it from special gold ceremonial cups. The women were served their atole flavored with chia and a topping of chile. Oaxaca is specially famed for its chocolate, which is sold in all of its markets. It does good to pay heed to the time-proven advice “Ni amor recomenzado ni chocolate recalentado” (“Neither rekindle a love affair nor reheat chocolate”).
4 oz (125 g) masa
2 oz (60 g) piloncillo (raw sugar)
1 4-in (10-cm) stick cinnamon
5 oz (155 g) semisweet (cooking) chocolate
*Stir the masa in 4 cups (32 fl oz/1 l) water. Let stand for 15 minutes, then strain the water and place it in a saucepan with another 4 cups (32 fl oz/1 l) water, the piloncillo and cinnamon stick.
*Cook over medium heat, stirring constantly, for 10 minutes. Add the chocolate and stir for another 15 minutes or until the chocolate melts. Serve hot.