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Champurrado

Time 55 minutes
Yields Makes 2 quarts
Champurrado
(Ricardo DeAratanha / Los Angeles Times)
1

In a saucepan on medium-high heat, combine 2 cups of milk with the pineapple juice and bring the liquid to a simmer. Reduce heat to medium, add the piloncillo, cloves and cinnamon stick and simmer, stirring occasionally until the sugar has dissolved, about 8 minutes. Add the chocolate and continue simmering until chocolate is dissolved, about 5 minutes.

2

In the work bowl of a stand mixer fitted with the paddle attachment, mix the masa and remaining milk on medium/low speed until fully combined and smooth, 3 to 5 minutes. Once the chocolate has melted, slowly add the corn-milk mixture to the saucepan, whisking simultaneously. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and let the mixture simmer, whisking occasionally to avoid clumping, until thick like a milkshake, about 10 minutes.

3

Strain, preferably into a ceramic dish to maintain heat. Serve immediately.

Adapted from a recipe by chef Wes Avila. Mexican piloncillo and chocolate tablets can be found in well-stocked supermarkets, as well as Latin markets.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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