Champurrado, which has been popular since Aztec times, is a hot drink made with tortilla masa, water, and chocolate. The sugar and cinnamon are later additions, the spice having been introduced from Ceylon by the Spanish. Oaxacan chocolate, which is pressed with sugar, ground almonds, and cinnamon, is usually used, but you can obtain a similar flavor simply by adding a little ground almond to semisweet or bittersweet chocolate. Champurrado is traditionally served in little olliitas de barro, or glazed clay cups. It can be made ahead of time and reheated, and will keep for up to 3 days in the refrigerator. This recipe comes from Carmen Ramirez Degollago.
