Recipe of the month

Champurrado

A warm tradition returns to LUNA this November.

Champurrado is a traditional Mexican chocolate drink thickened with masa, with roots that reach deep into Mesoamerican food history. Ours begins with fresh nixtamal masa made from whole dried corn and Mexican chocolate, inspired by a tradition that reaches back thousands of years.

Makes about 4 to 6 servings

Ingredients
• 1 Mexican chocolate tablet or disc, such as Taza or Abuelita (about 3 oz)
• 1/2 cup fresh masa (or 1/3 cup masa harina)
• 2 cups water, divided
• 3 cups whole milk (or unsweetened alternative milk)
• 1 cinnamon stick
• 2–4 tablespoons grated piloncillo, to taste
• 1/4 teaspoon sea salt

What is piloncillo? A traditional Mexican unrefined cane sugar with a rich, caramel-like flavor, usually sold in firm cones at Mexican markets and many grocery stores. Grate or shave off what you need rather than cutting through the whole cone.

Instructions
1. Blend the fresh masa with 1 cup of the water until completely smooth. (If using masa harina, whisk or blend with the water until no lumps remain.)
2. Pour into a medium saucepan. Add the remaining 1 cup water and the cinnamon stick.
3. Cook over medium heat, whisking frequently, until it begins to gently thicken, about 5 minutes.
4. Add the milk and Mexican chocolate. Reduce heat to medium-low and keep whisking as the chocolate melts.
5. Grate in 2 tablespoons of piloncillo and add the sea salt. Taste, and add more piloncillo if you like it sweeter.
6. Simmer gently for 8–10 minutes, whisking often, until smooth, rich, and lightly thickened. Do not let it boil.
7. Remove the cinnamon stick. If it gets too thick, add a splash of milk or water.
8. Serve hot and enjoy!

From Our Kitchen
At LUNA, this drink begins the same way so much of our food does: with whole dried corn. We nixtamalize our corn, stone grind it into fresh masa, and use that masa throughout our kitchen.

Eat Like An Ancestor.