Champurrado is perfect warming spiced cocoa beverage to honour the holiday season! Guest blogger Savitri offers an Ayurvedic version of an ancient ancestral recipe.
She writes,"Champurrado is a pre- Hispanicdrink that has its origin in Mexico. It consist of a mixture of corn and water served hot and was used as a sacred drink in some rituals and ceremonies.
The Aztecs drank champurrado in ceremonies and sacred rituals. Sugar was unknown at the time but special spices and cocoa beans were added to the corn beverage. It is a nice, thick drink, energizing and nutritious and is traditionally accompanied by tamales and pastries."
Since corn is an allergen for some, Savitri has created a corn-free version of Champurrado. Enjoy
4 cups of almond milk
6 cups of water
1/2 cup rice flour (If you wish a thin consistency use 1/4 cup)
2 cinnamon sticks
2 black cardamon
4 star anise
1/2 oz cocoa
1/4cup finely chopped pecans
1/2 ts vanilla
Small piece jaggery (to taste)
• In a cast iron pan, dry-roast the rice flour until it turns a light golden color.
• Make a strong tea with the cinnamon, cardamon and star anise.
• Add the piece of jaggery.
• Slowly sprinklethe rice flour into the tea, stirring continuously to prevent clumps.
• Add the cocoa, pecans and vanilla.
• Keep stirring, until all the ingredients are well mixed.
• Serve warm.
Alakananda Ma M.B., B.S. (Lond.) is a Certified Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.
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