Champurrado as a dish is native to Mexico, and according to food historian Doreen Fernandez (1934-2002) in her 1994 book Tikim: Essays on Filipino Food and Culture, its arrival in the Philippines was a byproduct of the Manila galleons arriving to the archipelago with cocoa and chocolate, following colonization by the ...

Champurrado is a chocolatey version of a traditional Mexican atole, a warm beverage made with masa harina (the corn flour used to make tortillas). It dates back to ancient Mexican traditions from the Aztecs and Mayans, and is still part of cold weather traditions in many families.

Chocolate has been a part of our culture since the time of the Aztecs when it was prepared as a drink with spices and corn masa. Even to this day, we love to enjoy Champurrado, especially during the holiday season.

champurrado (countable and uncountable, plural champurrados) A traditional chocolate-based atole found in Mexico, containing panela, vanilla, anise and cinnamon. A Cuban water-based drink, containing several spices, mixed with rum or brandy.