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Drinks

Champurrado

We’re 11 days away from Christmas, and I have no idea what will be on my menu. Well, except for champurrado and probably, most likely, tamales.

There’s gonna be tamales.

Remember when we made the atole de mazapan? Champurrado is just atole with chocolate and a few other spices in it. Champurrado comes from the word champurrar, which basically means to mix, and if you’re interested in learning a little bit more on the origin of atole, head back to my atole de mazapan post.

When I wasn’t drinking atole after Sunday school, I was drinking champurrado and stuffing my face with tamales de puerco. I grew up in Southern California, so it was accessible year round but champurrado was always a staple at our house during Christmas time. It’s thick, chocolatey, pretty easy to make, and so perfect for this chilly weather.

Grab some fresh bolillos or some pan dulce and dunk your little hearts away, and if you have any eloterxs that sell champurrado/tamales in your neighborhood, please support them!

Clementine Hibiscus Margarita

Clementine Margarita with Hibiscus

The US Army Corps of Engineers rejected the current route for the oil pipeline crossing in North Dakota!

HOORAY!

We’re sending all the good vibes/hugs/support to everyone who is out there and partook in the peaceful protests, and will be heading out to Flint Michigan to focus on the water crisis.

Clementine Margarita with Hibiscus

Billy bought a bunch of clementines (like a lot, a lot), and I had a bunch of hibiscus that needed to be used so I figured, let’s make a drink out of them! It’s sweet, it’s tangy, and it’s perfect for those of us who like to have a little Vitamin C with their alcohol.

I’m keeping it super short today because it’s Monday and my body is still recovering from the Westworld finale, and from how extra Mariah Carey’s new show Mariah’s World was last night.

And maybe I’m a little salty that I can’t just lounge around all day dripping in diamonds. #QueenOfBeingExtra

Cheers to #NoDAPL, and have a great week!

Clementine Margarita with Hibiscus

Atole de Mazapan

IT’S OFICIALLY ATOLE SEASON!

Which means it is also time to start sleeping with those cobijas your mom bought at the swapmeet with the lion/horse/bull/ zebra on it.

Mine is burgundy with a lion on it and it’s comfy af. Don’t judge, you know you have one too.

For those poor unfortunate souls that aren’t familiar, Atole is a drink made with masa (corn flour) and we typically have it during the holidays.

If you were like me though, you had it every Sunday after going to church.

I’m not religious, pero my heart was always ready to accept Jesus as our lord and savior if it meant I was gonna have atole, tamales, and one of those gelatinas de leche after mass.

Atole de Mazapan

Atole dates back to pre-Columbian times, and comes from the Nahuatl word ātōlli.

It was a very important part of Mexica culture as Hernán Cortes recounts in the Cartas de Relación, because they basically got most of their daily calories from it.

The Mexica would grind corn into a fine flour, boiled it until it thickened and would flavor it with spices, maguey or chocolate. I’m flavoring mine with Mazapanes because cacahuate and atole go hand in hand.

De la Rosa mazapan is a peanut marzipan candy, that we always tried to unwrap without breaking, but it was always mission impossible. As soon as it broke, it would crumble into a million pieces.

What will you folx be making this Christmas?

Share some of your favorite Holiday recipes with me!

Atole de Mazapan

Ponche de Granada (Pomegranate Punch)

Let’s talk about Ponche.

Ponche is one of those souvenirs that were always brought back whenever someone in the family went to Mexico. It was always in our fridge and every now and then I would try to be sneaky and sneak in a few sips to see what alcohol tasted like.

I know. I know.

Ponche de Granada (Pomegranate Punch)

If you’re new to Ponche (or Punch), it’s basically boozy agua fresca.

It’s pretty cheap, which is why it is so popular, and it’s also super refreshing during those hot and sticky summer days when you want to cool off and be a little lush.

Ponche de Granada (Pomegranate Punch)

When we were in Comala earlier this year, my aunt decided to take Billy and I on a bit of a tasting spree where she got us super tipsy off all the different ponches Don Tavo sold. My favorites were the pomegranate and the tamarind flavors, ya’ll know how much I enjoy super tart drinks.

Making ponche is super easy, it takes no time to make and if you like a good Vodka Cranberry, you’ll definitely like this as much as Kyle Richards loves doing the splits at parties.

Consider this your new party trick.

Ponche de Granada (Pomegranate Punch)

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