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Urbane Guerrilla · 03-22-2011, 02:07 AM

Champurrado

And an illustrated how-to

Comes off sort of like a drinkable edition of some kind of chocolate pudding. Usually served warm. Flavor is usually rather delicate, and is none the worse for the addition of some cinnamon as well. Mexican chocolate often adds cinnamon anyway. And you can put more chocolate in! Even hot chiles -- powdered.

"Piloncillo" is just little conical sugarloaves of brown sugar, honey-brown affairs about as long as your index finger and twice as thick. Hard as a rock and quite difficult to grind or break up into anything sprinkleable. Brown sugar or brown half-and-half with Demarara/turbinado/blonde sugar is a good equivalent for flavor.

03-22-2011, 02:07 AM	#5
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	Champurrado And an illustrated how-to Comes off sort of like a drinkable edition of some kind of chocolate pudding. Usually served warm. Flavor is usually rather delicate, and is none the worse for the addition of some cinnamon as well. Mexican chocolate often adds cinnamon anyway. And you can put more chocolate in! Even hot chiles -- powdered. "Piloncillo" is just little conical sugarloaves of brown sugar, honey-brown affairs about as long as your index finger and twice as thick. Hard as a rock and quite difficult to grind or break up into anything sprinkleable. Brown sugar or brown half-and-half with Demarara/turbinado/blonde sugar is a good equivalent for flavor. __________________ Wanna stop school shootings? End Gun-Free Zones, of course. Last edited by Urbane Guerrilla; 03-22-2011 at 02:29 AM.