Thank you to my good friend, Ericka for sharing a photo of her ofrenda. I met Ericka when we used to work together. Ericka was born and raised in Mexico City but moved to El Paso for college. She fell in love with a soldier here at Fort Bliss and married him. They eventually moved to her husband’s hometown in Pennsylvania. Ericka’s ofrenda includes photos of her deceased loved ones, along with their favorite food and drinks.

Whenever it starts getting cooler, I enjoy drinking champurrado, a warm and thick Mexican hot chocolate. I usually buy the mix at the grocery store and mix it in warm milk or buy it at a local restaurant. Champurrado is a popular drink during Dia de los Muertos and at Christmas parties called posadas. Some drink champurrado with pan dulce (sweet bread) and/or tamales. I want to share the recipe with you.

Champurrado

3 Cups of Water

2 Cinnamon Sticks

1 Anise Star

1/4 cup Masa (Corn Flour)

2 Cups Milk

1 half Abuelita Chocolate

1/2 cup packed brown sugar

INSTRUCTIONS

1. Boil water with the two cinnamon sticks and anise star in a large pot on stove top. Remove from the heat after the water heats up. Slowly whisk and add the masa to the warm water. Add the milk, chocolate, and brown sugar.
2. Heat the mixture over medium heat until boiling. Reduce heat. Simmer, uncovered for about 10 minutes or until chocolate is completely melted and sugar is dissolved. Whisk occasionally. Immediately serve while mix is warm.

Recipe adapted from: http://www.muybuenocookbook.com/2010/12/champurrado-mexican-hot-chocolate/