in the making of the drink which is now also used to make traditional hot chocolate in former Spanish colonies. There are many versions of champurrado in different countries. A unique variant in the Philippines is champorado. Although adapted directly from Mexican champurrado via the Manila galleons, it differs in that it uses whole grains of glutinous rice instead of masa. Instead of a drink, it is a sweet rice porridge traditionally eaten during cold rainy days and in the Christmas season. Many Latin Americans, especially Mexicans, love to enjoy a cup of champurrado around the holidays when the weather tends to get colder. According to most who drink champurrado, it is a delicious beverage and highly differs from hot chocolate according to its taste and texture. The taste of the beverage also varies based on how it was made. Terminology Champurrado is a type of atole (corn masa drink) with its main characteristic consisting of chocolate. The difference between traditional hot chocolate and champurrado is the use of masa harina (corn flour). Atole is made by toasting masa on a griddle, then adding water that has been boiled with cinnamon sticks. The resulting blends vary in texture, ranging from a porridge to a very thin, liquid consistency. In northern Mexico, a variation is also made using pinole (sweetened toasted corn meal). Although atole is one of the traditional drinks of the Mexican holidays Day of the Dead and Las Posadas, it is very common during breakfast and dinner time at any time of year. In the state Chiapas, it is common for the indigenous Tzotzil people to sell atole. It is usually sold as street food but can be found in various Latin restaurants. The inclusion of chocolate to the atole gives birth to champurrado. There are many different types of recipes to make champurrado. Different states in Mexico for example, use spices to enhance its taste. When going for an authentic champurrado, Mexican chocolate such as the "Abuelita" brand is used, which is very popular in Mexico and can easily be found at local American Latino grocery stores or in "International" aisles. Cooking champurrado in a clay pot is also traditional and brings out the flavor even further. Usage Atole and the traditions behind it go back centuries to ancient Mexico. Five to six thousand years ago, archaeological studies in Mexico have shown that they were making atole