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Lucky Peach Magazine and Chef Rick Bayless

CHAMPURRADO BY RICK BAYLESS

Ingredients

Instructions

  1. Combine the water, masa, cacao nibs, pecans, canela and piloncillo in a blender, and blend until smooth. Pour into a saucepan.
  2. Add the milk and bring up to a boil, whisking constantly. Lower the heat to medium-low and simmer, whisking frequently, until the piloncillo is completely dissolved and the texture is somewhat akin to that of a cream soup, about 5 minutes.
  3. Remove from heat and stir in the vanilla. Strain, if you wish, then serve in cups or mugs.

Recipe by Regan Baroni at https://reganbaroni.com/blog/press/champurrado-with-rick-bayless/