Champurrado

Champurrado is a chocolate-based atole, a warm and thick Mexican beverage. It is prepared with either a masa , masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); piloncillo; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. Ground nuts, orange zest, and egg can also be added to thicken and enrich the drink. Atole drinks are whipped up using a wooden whisk called a molinillo. The whisk is rolled between the palms of the hands, then moved back and forth in the mixture, until it is aerated and frothy; a blender may also be used. Champurrado is traditionally served with a churro in the morning as a simple breakfast or as a late afternoon snack. Champurrado is also very popular during Day of the Dead and at Las Posadas (during the Christmas season), where it is served alongside tamales. Champurrado may also be made with alcohol. Chocolate is native to Mesoamerica, and it was first cultivated by the Mayans and the Mexicas. The Mayans used the cacao beans in various ceremonies such as marriage and trade. Natives drank chocolate with corn puree, or masa. These drinks were thought of as magical and upon drinking, would give the drinker power and strength.

Source: Wikipedia