+
0 (0)

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.

HAVE YOU TRIED


Gelson’s turkey chili
Gelson’s turkey chili

Miso soup with clams and chives
Miso soup with clams and chives

Swordfish with Provencal mashed potatoes
Swordfish with Provencal mashed potatoes

Ramps, asparagus and ham
Ramps, asparagus and ham

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Drinks

Mulled Pomegranate Juice
Manhattan popsicles
The Parlour Trick
Irish Poet by Gilbert Marquez