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Drinks

Champurrado

Champurrado
Ricardo DeAratanmha / Los Angeles Times

The private life of a chef is an endearingly old-fashioned conceit in an age when cookbooks double as memoirs and the lifting of a food truck’s concession window can operate, often quite literally, as the curtain drawn on an ad ... Read more

Total time: About 55 minutes | Makes 2 quarts
  • quart milk, divided
  • 1 quart pineapple juice
  • 3 ounces Mexican piloncillo or brown sugar
  • 1 cinnamon stick
  • 2 cloves
  • 2 Mexican chocolate tablets, preferably Abuelita, about 6.5 ounces
  • 2/3 cup fresh plain masa (or 3/4 cups of masa harina or corn flour if you cannot find fresh masa)

Step 1In a saucepan on medium-high heat, combine 2 cups of milk with the pineapple juice and bring the liquid to a simmer. Reduce heat to medium, add the piloncillo, cloves and cinnamon stick and simmer, stirring occasionally until the sugar has dissolved, about 8 minutes. Add the chocolate and continue simmering until chocolate is dissolved, about 5 minutes.

Step 2In the work bowl of a stand mixer fitted with the paddle attachment, mix the masa and remaining milk on medium/low speed until fully combined and smooth, 3 to 5 minutes. Once the chocolate has melted, slowly add the corn-milk mixture to the saucepan, whisking simultaneously. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and let the mixture simmer, whisking occasionally to avoid clumping, until thick like a milkshake, about 10 minutes.

Step 3Strain, preferably into a ceramic dish to maintain heat. Serve immediately.

Note: Adapted from a recipe by chef Wes Avila. Mexican piloncillo and chocolate tablets can be found in well-stocked supermarkets, as well as Latin markets.

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