The rainy and cold weather is the perfect time to gather around the table with friends and family over a hot drink.
But which one are you choosing?
You can’t go wrong with a classic hot chocolate or a simple coffee.
But have you ever tried popular Latin drinks like Chocolate Abuelita, Champurrado, Atole or Ponche?
The holidays may be over, but that doesn’t mean you can’t enjoy these drinks this winter.
If you visit any Latino supermarket, chances are you’ll find most of these ingredients in the same area.
Tamarind, apple, guava, and cinnamon can usually be found together.
Check out some recipes below to try at home.
And remember that everyone has their own style and special recipe.
champrad
About 8 servings
material:
- 1 liter of water (about 4 cups)
- 2 liters (about 8 cups) of your favorite milk
- 2 cinnamon sticks
- 2 blocks Pironcillo (unrefined whole grain sugar)
- half a cup of masa or cornflour (I used the brand Maseca)
- 2 chocolates (using brand Abuelita)
In a saucepan, melt the pironcillo and chocolate discs with cinnamon in 1 liter of water until the pironcillo and chocolate are melted.
Mix everything well using a whisk or spoon.
Then add 8 cups of milk. Heat but do not boil.
In a cup or bowl, combine the masa and about 2 cups of water.
Mix the masa and water until smooth.
When the milk in the pan starts to heat up, add the masa mixture and stir until thickened. Mix with a ladle and let it sit for 30 minutes to make sure it’s smooth, thick and smooth. Creamy.
Note: You can also slightly toast the maseka in a skillet before mixing it with water and adding it to the pan.
punch
About 15 servings
material:
- 5 liters of water (about 20 cups)
- 2 blocks Pironcillo (unrefined whole grain sugar)
- 1 cup dried hibiscus (from Jamaica)
- 3 apples, quartered
- 8 small guava
- 3 sticks of cinnamon
- 15 Techocotes
- Optional tequila au mezcal
- Other optional ingredients: orange, pear, cane sugar, tamarind or star anise.
Fill a large pot with water and add the piloncillo, tejocote and cinnamon.
Boil them for about 10 minutes.
Then add all the fruits of your choice, divided into quarters.
Cook over low heat until all ingredients are blended, about 1 hour, stirring occasionally before serving.
Note: 1 block of Pironcillo is about 1 cup (or 8 ounces), but brown sugar can be substituted.
Strawberry Atoll
About 8 servings
material:
- 2 liters of milk (about 8 cups)
- 5 cups water
- 2 sticks of cinnamon
- 2 cups of fresh strawberries
- 6 tablespoons cornstarch
Add about 4 cups of water to the pot along with the cinnamon sticks.
Heat for about 10 minutes.
Place 8 cups of milk in a saucepan and heat on low.
Take 2 cups of fresh strawberries, remove the stems, and cut in quarters.
Place in a small saucepan with a cup and half water and half cup brown or white sugar.
Heat the mixture on the stove for about 5-10 minutes, until it resembles a jam.
Then put the mixture in a blender and blend until smooth.
Add that strawberry mixture to the pan of milk.
Then add 1 cup of water and 6 tablespoons of cornstarch to a cup or bowl (I used Maizena brand).
Blend the maizena and water mixture until smooth.
Pour the maizena mixture into a pot, bring to a boil, and stir constantly to prevent it from sticking or overflowing.
When everything is mixed well, it’s done.
Cafe de Olha
About 8 servings
material:
- 2 liters of water (about 8 cups)
- 1 piloncillo, about 8 oz.
- half cup instant coffee
- 2-4 cloves
- 1 star anise
- 1 cinnamon stick
Place the cinnamon sticks in a pot of water along with the cloves, piloncillo and star anise.
Heat until Pironcillo dissolves in hot water.
Bring to a boil before adding coffee.
Mix and enjoy.
Optional: You can add half a disc of chocolate abuelita
hot chocolate
About 8 servings
material:
- Chocolate Abelita 1 block
- About 8 cups of your favorite milk
Pour 8 cups of milk into the pan.
When the milk starts to warm up, put the chocolate discs into the pan.
Whisk until the chocolate discs begin to melt and the chocolate mixes with the milk.
Optional: you can add cinnamon sticks