Description
With all the flavors of winter but in a cool, refreshing popsicle. These champurrado paletas will keep you happy when you’re missing your favorite wintertime drink.
Ingredients
1/2 pound prepared unseasoned corn masa
1 (4-inch) cinnamon stick
3 ounces piloncillo
1 (12 ounce) can evaporated milk
3 cups whole milk
2 (90 gram each) Mexican chocolate tablets
Instructions
Place masa and 1 cup water in blender. Blend until smooth. Set aside.
Place 1 1/2 cups water in large pot over medium heat. When water begins to boil, add cinnamon stick and piloncillo. Decrease to a low simmer. Stir to dissolve piloncillo.
When piloncillo has completely dissolved, add milks and chocolate tablets. Heat for 10 minutes, stirring constantly to dissolve chocolate.
Add masa mixture through a strainer. Stir continuously until mixture begins to boil and thicken. Remove from heat and let cool completely.
Spoon mixture into popsicle molds. Cover and insert popsicle sticks. Freeze at least 4 hours or until firm.