While we celebrated Halloween this week, on the second of November the Mexicans celebrated el Dia de los Muertos. I don’t want to take a turn toward the macabre here, but these holidays send a shiver of electricity down my spine for all the supernatural events they invoke. Tangled dreams, gnarled roots, gossamer spider webs, bring me all of it. The beautiful skeletal creatures (the katrinas), twisted statues, and dark arts culminate in an artistic and haunting display over a backdrop of fallen leaves and crisp, cool air. Given that I’ve spent so much time working in Mexico this year I thought I’d come at you with a Mexican treat for the occasion. Like a witch in her lair, I’ve been tending to this dark brew, both rich and sweet at the core.
Dia de los muertos focuses on gatherings of family and friends to pray for and remember loved ones who have died, and help support their spiritual journey. When the souls of your loved ones return for the night, you better have something good waiting for them. My ofrenda is this champurrado. It is a chocolate atole (a hot corn-based beverage) made with bitter chocolate, milk, and masa for thickening. It’s thicker than most hot chocolates and is served to warm the souls that have made the journey home.
Don’t confuse it with Mexican hot chocolate. This is kind of a breakfast drink, like a smooth porridge that combines corn flour, cinnamon sticks, water, piloncillo (unrefined cane sugar), vanilla and optional chocolate or fruit. The mixture is stirred and heated before serving.
This champurrado is perfectly suited for cold weather. I like to think it warms the souls of the living too in a cozy breakfast-type deal or dessert because we all know that breakfast and dessert are interchangeable. Oh and also, I’m so excited to see the new Bond film tomorrow! It was filmed in Mexico while I was working there and it’ll be cool to see how they used those giant, rolling well-lit skeletons that zipped through the zocalo. I hope you’re all having a great week. Que disfruten!
CHAMPURRADO (CHOCOLATE ATOLE)
INGREDIENTS:
- 3 cups whole milk
- 1/2 cup masa harina (corn flour)
- 1 cups water
- 1/2 cup brown sugar, firmly packed
- 2 ounces unsweetened chocolate, grated
- 1 cinnamon stick
DIRECTIONS:
Heat the milk and chocolate in a saucepan, stirring to dissolve the chocolate. When chocolate is completely dissolved, remove from the heat and set aside to keep warm.
Mix the masa harina with the water in another saucepan; place over low heat, add the cinnamon stick, and cook until the mixture has thickened and the masa becomes translucent.
Add the chocolate milk and sugar. Stir to dissolve the sugar and simmer for a few minutes. Remove the cinnamon stick and serve the champurrado hot in cups or mugs.
The Italians have much the same kinds of celebrations on Nov. 2 and even make a cookie on that day called Bones of the Dead.
Your recipe is new for me and I have never seen anything about it before. it looks fascinating and something different for breakfast.
Enjoy the movie!
I wrote back to you this morning, but it didn’t post. I didn’t realize that Italians had these celebrations too. Mexicans make a pan de muertos, which is a sweetish bread that is shaped like the bones of the dead. I like the idea of a cookie version. Such interesting traditions. Thanks, Jovina. I hope all is well. I’m excited about the movie since I saw them filming so much of it. xo
Do you really get scared when it’s Halloween?
I saw a lot of costumes of people dressed as Dia de los muertos and they looked AWESOME!
As does this recipe 🙂
<3<3
Ha! I don’t get scared, but the dia de los muertos offerings and shrines get intense and if I really contemplate the dead for long enough I can freak myself out. But really Halloween is like my fave holiday. Thanks, Dana!
This drink looks so warming and lovely. My daughter is taking a Spanish class, and they celebrated dia de los muertos in her classroom. It’s an interesting tradition that I would like to learn more about. I like your hauntingly beautiful description of it!
Thanks so much, Jenny. I used to love that about Spanish class. It’s nearly impossible to learn a language without learning a culture too. Be well! xo
Sumptious, warming and all-embracing, just what you want now. In Germany, All Saints Day (1st of Nov.) is celebrated similarly though minus the great feasting at the graves. When evening has fallen we visit the graves and place lots of candles on them. Thinking of family members and friends, contemplating and remembering their lives – it is a very serene, reflective and in the end uplifting thing to do.
What a beautiful tradition. I like the idea of feasting and food for the journey, but I also like the idea of honoring those who came before you. Have a great weekend.
You too.
I’ve always loved the idea of Dia de los Muertos. Lovely photos.
Thank you, Michelle. Me too. It’s definitely a cool holiday.
Brilliant – the idea behind day of the dead seems far saner to me than the north European mourning and fear. No doubt your ancestors would be pleased with this champurrado 😉
Thanks, MD. I agree. My ancestors would be shocked that I’m Mexican now, but they’d love the food 🙂
…and they’d be very pleased to see you 🙂
Awww 🙂
Yummy! Right up my avenue ♥♥
summerdaisy.net
Thank you! Something about the corn makes it over the top good.
great pictures and recipe! Love it and can’t wait to try it 🙂
Thank you so much! Always a pleasure to hear grin you Mary Francis!
Amanda – this champurrado seems almost like the Mexican version of Turkish coffee – thick and full of flavour. Almost a meal in itself.
And I’ve always loved the idea of the Day of the Dead. Recently I heard Tomson Highway, a Canadian writer, on stage. Among other things, he’s a playwright and classically trained pianist and he also First Nations. He talked about the First Nations tradition of keeping the dead with them – of absorbing their souls and talents. I love this idea.
Beautiful photographs and now perhaps, I’ll have to break down and see the Bond movie too….
xo
Thank you, Lindy! It is a really cool tradition and I kind of believe it. This really is kind of a meal, especially breakfast. It’s like Mexican grits, but corn-based with chocolate. A lot of times people add fruit too. I like to call it a drink as an excuse to have more of it. Sounds like a beautiful performance. Thanks so much for your kind and thoughtful comments as always. xo
My son loves chocolate I think he will enjoy this..
Aww. I think so too!!