Champurrado with Mezcal whipped cream
June 3, 2007
Champurrado with Mezcal whipped cream
This recipe comes to us from Ivy Stark, executive chef of the New York City restaurant Dos Caminos. Champurrado is a traditional Mexican drink made with chocolate and masa (corn tortilla dough). Champurrado has a uniquely thick texture and nutty flavor - it's a lot better than it sounds. Read more about Champurrado on our blog, or see below for Ivy's recipe.
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| Champurrado with cinnamon stick. |
Champurrado
Ingredients:
- 1 quart milk
- 1 cup heavy cream
- 1 cup water
- 12 ounces Taza Chocolate Mexicano, chopped
- ½ cup sugar
- 1 vanilla bean, split and scraped
- 2 teaspoons ground cinnamon
- 2 tablespoons Maseca for tortillas, dissolved in ¼ cup warm water.
To Prepare:
1. Bring the milk, cream, sugar, vanilla and cinnamon to a simmer. Add the chocolate and the maseca, whisk until chocolate melt and mixture thickens slighty, about 10 minutes.
2. Serve warm garnished with mescal whipped cream.
Mezcal whipped cream
Ingredients:
- 1 quart heavy cream
- 1/3 cup confectioner's sugar
- ½ cup Mezcal
- 2 tablespoons pure vanilla extract
1. In a mixer, whip cream until soft peaks form, add confectioner's sugar, Mezcal and vanilla extract until combined.
