Alcoholic Champurrado

Author: Monica Ming

Ingredients:

• 1 cinnamon stick

• 2 cloves

• 2 all spice berries

• 2 oz

• 12 oz evaporated milk

• 3.1 oz chocolate

• 2 oz piloncillo

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

• 1/4 - 1/3 cup water (add more to make it into a slurry)

• 1/4 tsp salt

• 4 cups of water

• small spice bag

Optional Topping:

• 0.5 - 1 oz of Kahlua

• 0.5 - 1 oz Irish creme liquor

• Rediwhip sugar free whipped cream canister

• Cacao nibs powder (Nestle chocolate milk mix/chocolate powder) for dusting

• Organic ground cinnamon for dusting

• Ghirardelli salted caramel sauce/syrup for drizzle

• Torani chocolate syrup for drizzle

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.

7. Add liquor into champurrado, then stir because alcohol will float to top due to its lower molecular weight.

8. Top with whipped cream, dust with cinnamon powder, chocolate powder/cacao nibs powder. Drizzle with salted caramel syrup and chocolate syrup.