Matcha White Chocolate Champurrado

Author: Monica Ming

Ingredients:

• 1 cinnamon stick

• 2 cloves

• 2 all spice berries

• 6 oz milk

• 6 oz coconut milk

• 3.1 oz white chocolate

• 2 oz piloncillo (or coconut sugar)

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

• 1/3 cup and 2 oz hot water

• 4 tbsp of matcha powder

• 1/4 tsp salt

• 4 cups of water

• small spice bag

Instructions:

1. Boil to 4 cups of water a medium pot. Put cinnamon, cloves, and all spice berries into a spice bag and drop the bag into water and 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 white chocolate.

4. Add milk and coconut milk to mixture.

5. Combine and whisk 2 spoons of matcha powder in 2 oz hot water using a bamboo matcha whisk until smooth in texture.

6. Pour matcha mixture into pot. Stir.

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