Sweet Memories: A Flavorful Fall Drink for Dia De Los Muertos

A cupful of comfort.
A cupful of comfort.

Champurrado is customarily prepared at the end of the fall, when the nights get colder and the days shorter. This popular Mexican drink begins to appear in people's homes around the time of Dia de Los Muertos festivities and ends during the Christmas holiday. The warm beverage is a treat for any guest and is usually accompanied by delicious tamales or sweet bread. I've made several variations of it by adding anise or vanilla bean. It really is up to the taster's preference on what version is the best.

Champurrado

Ingredients

4 cups milk
1 cup water
1/2 cup corn flour
1 Mexican chocolate tablet
1 8-ounce piloncillo cone
2 large cinnamon sticks
1 anise star

Related: 11 hot drinks that scream "fall" (make pumpkin-spice lattes!)

Directions

1. In a large pot over medium heat, whisk to blend flour with water until thickened; about 6 minutes. Add chocolate tablet, piloncillo, anise star and cinnamon and continue whisking until chocolate and piloncillo have melted.

2. Add milk gradually, continuing to whisk until all ingredients are mixed well. Remove anise star and cinnamon sticks. Serve hot.

- By Ericka Sanchez

For 17 more traditional Day of the Dead recipes to try at home, visit Spoonful!

Spoonful | Make. Everyday.
Spoonful | Make. Everyday.

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