Featured in the November/December 1989 issue of Domain Magazine

Champurrado

Masa-based Mexican champurrado traditionally was made with the hearts of kernels from fresh ears of corn. Flavored with chocolate, it is a heartier substitute for everyone's favorite comfort drink, hot cocoa. Or sweeten it with a sinless swirl of fresh-fruit purèe. Caterer Barbara Kazen of Laredo supplied this version of the native Indian recipe.

5 1/4 cups water
1 cinnamon stick
1 cup instant masa
1 1/2 ounces Mexican spiced chocolate (1/2 circular tablet) or semisweet chocolate, or 1 cup fresh purèed fruit, such as apples, pears, cranberries, or strawberries
1 tablespoon sugar
1 cup packed brown sugar
3 or 4 drops vanilla extract
Pinch cinnamon
1 or 2 whole cloves
12 ounces evaporated milk

Bring 4 cups water and cinnamon stick to boil in large saucepan. Remove from heat, cover, and let stand 1 hour. Remove cinnamon stick. Gradually blend masa into 1 1/4 cups water until smooth; strain through sieve into cinnamon water. Add chocolate or purèed fruit, sugars, vanilla, and spices. Bring to boil over medium heat, stirring constantly. When mixture has thickened, add milk. Cook until hot, stirring constantly. Add more water or milk for thinner drink. Serves 6 to 8.

Liquid Assets

With these libations, we wish you health and happiness. (Click here for more winter drinks.)

Grocery
cinnamon stick
instant masa
1 1/2 ounces Mexican spiced chocolate
sugar
brown sugar
vanilla extract
cinnamon
whole cloves
evaporated milk

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