Coffee Champurrado

Author: Monica Ming

Ingredients:

• 1 cinnamon stick

• 2 cloves

• 2 all spice berries

• 2 oz

• 12 oz milk

• 3.1 oz chocolate

• 2 oz piloncillo

• 1/4 - 1/3 cup Meseca (instant corn flour, but not the one for tamales)

• 1/4 - 1/3 cup and 2 oz hot water

• 1/4 tsp salt

• 2 cups of water (or 4 cups of water if using instant coffee)

• 2 cups of strong coffee (or 4 tbsp instant coffee)

• small spice bag

Instructions:

1. Boil to 2 cups of water (or 4 cups water if using instant coffee) a medium pot. Place cinnamon, cloves, and all spice berries into a spice bag and drop the bag into water. Let simmer for 15 minutes.

2. In a bowl, combine meseca and 1/3 cup of hot water. Turn it into a slurry. Make sure there are no lumps. Smooth in texture like corn starch slurry.

3. Add piloncillo to water, then chocolate.

4. Add milk to mixture. Let boil.

5. Add coffee or 4 tbsp of instant coffee to mixture and stir. If you add coffee earlier, the coffee will taste too bitter from being overheated. You can adjust the amount of coffee if you prefer it stronger or lighter in flavor. This is basically like a mocha, but champurrado version.

6. While on medium low heat, slowly add meseca water mixture. Whisk vigorously to prevent lumps.