Bunny Soup Party Mug

Red stoneware, wheel thrown, sgraffito, porcelain slip, underglaze, glaze, cone 5 electric fired, 3.5 x 5.5 x 4.5 inches.

Recipe: Champurrado Maciel

INGREDIENTS:

1/2 gallon of milk

2 Piloncillos

Two Mexican chocolate discs (we use Abuelita’s chocolate)

12 cloves

1 Tbsp Vanilla blend (we use Molina brand)

Cheese cloth (optional - easier to remove cloves and cinnamon sticks with it)

2 cinnamon sticks

1 Cup of Masa Harina (we use Maseca brand) - do NOT sub with cornmeal

1 can of evaporated milk

PROCESS:

Place two Cinnamon sticks and 12 cloves in cheese cloth to make a sachet. Put five cups of water in a pot, bring to a boil, then add the cheese cloth bundle with cinnamon and cloves. Let boil for for 5 minutes. Add the 2 piloncillos, 2 chocolate discs, then wait for them to dissolve. Stir / whisk to get all the chocolate off of the bottom of the pot. Once the piloncillos and chocolate have dissolved, then add the 1/2 gallon of milk and tablespoon of vanilla blend. Lower the temperature to a simmer (do not let it boil). Remove the cheesecloth (cinnamon sticks and cloves). Warm the milk for 8-10 minutes and stir occasionally to prevent sticking. Note: you will begin step 3 while the milk is warming. While the milk is warming, make the masa mixture in a blender with 1 cup of masa harina and 1 can of evaporated milk. Blend until smooth. Once the milk is warmed, slowly add the masa mixture that you just made to the milk mixture. Be sure to whisk while adding the masa into the pot. Whisk for at least 15 minutes. The longer it stays on the heat, the thicker the drink will be. Once it reaches your desired thickness, take it off the heat. Done! Now you’re ready to drink it. :-)