Champurrado Paletas
You guys! My new book, Aguas Frescas & Paletas is officially out in the world! I have 40 refreshing aguas frescas and frozen pop recipes to share with you and I am absolutely ecstatic by all the outpour of support. Thank you!
The book is available everywhere books are sold. Here is a link to various places where you can find it. Also, please don’t forget those independent bookstores we all love so much. Remember they need our support too.
I had a wonderful time, creating, testing and photographing these recipes for you. This is how I spent most of my quarantine, with lots of fruit, sugar and hundreds of popsicle sticks.
If you haven’t picked up a copy yet, check my giveaways on Instagram. I will be posting lots of fun little surprises as a thank you for all the support. This week, I have teamed up with Mercado Lula to giveaway one of their cafe de olla kits along with a copy of my book. They will also be carrying the book in their store soon. So keep checking and support this beautiful online store.
See this Instagram post to enter:
For now, I am sharing this deliciously creamy recipe for champurrado paletas. Yes, you read that right. The flavors scream winter but with a cool refreshing twist. Made with all the traditional champurrado ingredients, this paleta will keep you from missing those Christmas posadas we all love.
If you have a chance to prepare Aguas Frescas & Paletas from the book. Please tag me on social media. I would love to see it! Again, thank you so much for all your encouragement and support. It has been a dream come true for me and I have you to thank.
Champurrado Paletas
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.
