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Champurrado with Rick Bayless
Ingredients
  • 1-¾ cups water
  • ½ cup (4.5 ounces) freshly ground masa, or a scant ½ cup masa harina mixed with a generous ¼ cup hot tap water
  • Generous ⅓ cup (½ ounce) cacao nibs, or a 2.7 ounce tablet of Taza Mexican chocolate, chopped
  • ¼ cup (1 ounce) chopped pecans, toasted
  • ¼ teaspoon canela, or cinnamon
  • ⅔ cup (4 ounces) piloncillo, chopped or a generous ½ cup (3 ounces) if using Mexican chocolate
  • 2 cups whole milk
  • ½ teaspoon vanila extract
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