Name: Frozen Champurrado With Cinnamon Twists
Total time: 2 h 30 min
Yield: 4
Ingredients: 3 cups water; 2 cinnamon sticks; 1 whole star anise; ¼ cup masa harina; 2 cups LACTAID® Reduced Fat 2% Lactose-Free Milk; ½ cup coconut sugar; 1 disk Mexican chocolate (such as Ibarra); 2 medium bananas, frozen; 1 sheet frozen puff pastry, thawed; 2 tablespoons margarine, melted; ¼ cup sugar; 1 tablespoon ground cinnamon; ¼ teaspoon kosher salt

Ingredients

For the Champurrado

3 cups water
2 cinnamon sticks
1 whole star anise
¼ cup masa harina
2 cups LACTAID® Reduced Fat 2% Lactose-Free Milk
½ cup coconut sugar
1 disk Mexican chocolate (such as Ibarra)
2 medium bananas, frozen

For the Cinnamon Twists

1 sheet frozen puff pastry, thawed
2 tablespoons margarine, melted
¼ cup sugar
1 tablespoon ground cinnamon
¼ teaspoon kosher salt

Directions

For the Champurrado

1.
In a medium saucepan, combine the water, cinnamon sticks and star anise. Bring to a simmer and then remove from the heat, cover and allow to steep for 15 minutes.
2.
Remove the cinnamon and anise and turn the heat back on to medium-low. Whisk in the masa harina, LACTAID® Reduced Fat 2% Lactose-Free Milkand coconut sugar, then add the chocolate. Allow to simmer, whisking often, until the chocolate has melted and the mixture is thick and smooth, about 10 minutes.
3.
Chill in the refrigerator until cold, about 2 hours.

For the Cinnamon Twists

1.
Preheat the oven to 400 degrees F, and line 2 baking sheets with parchment paper. Unroll the puff pastry onto a cutting board and brush with margarine.
2.
In a small bowl, combine the sugar, cinnamon and salt and sprinkle over the puff pastry. Cut the pastry in half vertically and then cut each half into 6 strips. Twist each strip into a long straw and place onto the prepared baking sheet. Continue with the rest of the strips, and bake until puffed and golden brown, about 15 minutes. Transfer the twists to a wire rack to cool.

For Assembly

1.
Add the champurrado to a blender with the bananas and 1 cup of ice, and blend until smooth and frothy.
2.
Pour into glasses and serve with the cinnamon twists.

Nutrition Facts

Serving Size

¼ of recipe

Amount Per Serving

Nutrient	Amount
Calories	687
Total Fat	35g
Calories from Fat	-
Saturated Fat	-
Cholestrol	-
Sodium	-
Total Carbohydrate	87g
Dietary Fiber	5g
Sugars	47g
Protein	10g
Calcium	-

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Ingredients

For the Champurrado

3 cups water
2 cinnamon sticks
1 whole star anise
¼ cup masa harina
2 cups LACTAID® Reduced Fat 2% Lactose-Free Milk
½ cup coconut sugar
1 disk Mexican chocolate (such as Ibarra)
2 medium bananas, frozen

For the Cinnamon Twists

1 sheet frozen puff pastry, thawed
2 tablespoons margarine, melted
¼ cup sugar
1 tablespoon ground cinnamon
¼ teaspoon kosher salt

Directions

For the Champurrado

1.
In a medium saucepan, combine the water, cinnamon sticks and star anise. Bring to a simmer and then remove from the heat, cover and allow to steep for 15 minutes.
2.
Remove the cinnamon and anise and turn the heat back on to medium-low. Whisk in the masa harina, LACTAID® Reduced Fat 2% Lactose-Free Milkand coconut sugar, then add the chocolate. Allow to simmer, whisking often, until the chocolate has melted and the mixture is thick and smooth, about 10 minutes.
3.
Chill in the refrigerator until cold, about 2 hours.

For the Cinnamon Twists

1.
Preheat the oven to 400 degrees F, and line 2 baking sheets with parchment paper. Unroll the puff pastry onto a cutting board and brush with margarine.
2.
In a small bowl, combine the sugar, cinnamon and salt and sprinkle over the puff pastry. Cut the pastry in half vertically and then cut each half into 6 strips. Twist each strip into a long straw and place onto the prepared baking sheet. Continue with the rest of the strips, and bake until puffed and golden brown, about 15 minutes. Transfer the twists to a wire rack to cool.

For Assembly

1.
Add the champurrado to a blender with the bananas and 1 cup of ice, and blend until smooth and frothy.
2.
Pour into glasses and serve with the cinnamon twists.

Nutrition Facts