Pinole
and Champurrado - Mexico/Native
Champurrado
is an extension of Mexican chocolate and Pinole.
Simply make Pinole and
add hot chocolate to it; combining the two
drinks makes still a third,
which is marvelously warming and
nourishing.
This is
also a healthy, nourishing and tasty drink. When the corn
meal is soft,
pour into cups and drink. The consistency should be
the same as a medium
thick cup of hot chocolate.
4 tsp.
cornmeal
1 tsp. sugar
cinnamon
1 C. hot milk
Roast
cornmeal in a 450F over for 8-10 minutes until brown BUT not
burned.
Spread the meal evenly over a cookie sheet, and move it
around a couple
of times while roasting, by using a spoon. Add 1 part
sugar to 4 parts
yellow corn meal, and flavor with cinnamon. To
prepare, cook slowly in
hot milk for about 15 min. Be very careful to
not allow the meal to burn
on the bottom of the pot. Stir constantly. Use
as much Pinole mix to
milk as you would hot chocolate mix to water in
making a medium/strong
cup.
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