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.
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.
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.
Serve warm garnished with mescal whipped cream.
Ingredients for Mezcal whipped cream:
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.