Recipe by: Tastemade
Learn how to make authentic champurrado with a frozen twist! This recipe uses 100% real milk, just without the lactose, so you get all the delicious flavor with none of the discomfort.
For the champurrado:
whole star anise
disk Mexican chocolate (such as Ibarra)
medium bananas, frozen
For the cinnamon twists:
sheet frozen puff pastry, thawed
- For the champurrado: 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. Remove the cinnamon and anise and turn the heat back on to medium-low. Whisk in the masa harina, LACTAID® 2% Milk and 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. Chill in the refrigerator until cold, about 2 hours.
- For the cinnamon twists: Preheat the oven to 400 degrees, and line 2 baking sheets with parchment paper. Unroll the puff pastry onto a cutting board and brush with margarine.
- 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.
- To serve: Add the champurrado to a blender with the bananas and 1 cup of ice, and blend until smooth and frothy. Pour into glasses and serve with the cinnamon twists.