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Recipe

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. 

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:

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.

 

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