Recipe of the month
Champurado
Yield: 24 cups (6 quarts)
Ingredients
2¼ quarts water
1–2 cinnamon sticks
¾ quart (3 cups) de masa
⅝ cup (10 tablespoons) cornstarch
3¼ tablets Mexican chocolate (such as Abuelita or Ibarra)
1¾ cups organic sugar
3 quarts oat milk
Instructions
1. Make the cinnamon base:
In a large pot, bring the water and cinnamon sticks to a gentle boil.
Simmer for about 10 minutes to infuse the flavor, then remove the cinnamon sticks.
2. Mix the masa:
In a separate bowl, whisk the de masa with some of the warm cinnamon water until smooth and free of lumps.
3. Thicken the mixture:
Return the mixture to the pot. In a small cup, dissolve the cornstarch in a bit of cold oat milk,
then add it to the pot. Stir constantly over medium heat until it begins to thicken.
4. Add chocolate and sugar:
Break the chocolate tablets into pieces and add them to the pot,
stirring until fully melted. Add the sugar and stir until dissolved.
5. Add oat milk:
Slowly pour in the oat milk while stirring.
Continue to simmer and whisk for 10–15 minutes, or until thick and creamy.
6. Ladle hot champurrado into mugs and enjoy immediately.