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Champurrado is a chocolate-based atole, [1] a warm and thick Mexican beverage. It is prepared with either a masa (lime-treated corn dough), masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); piloncillo; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. [2]
Tinughong is a variant of champorado in the Visayan-speaking regions of the Philippines. It is usually made by boiling sticky rice with sugar instead of tablea. Coffee or milk are sometimes added to it. [2] [3] A popular new variant of champorado is ube champorado, which has a purple yam (ube) flavoring and ube halaya.
Three cups of milk will make about four or so servings of hot chocolate. Next you add two ounces of chopped chocolate and a little bit over a teaspoon of cocoa powder per cup of milk. Next comes ...
Tableya balls with champorado and tsokolate. Tableya (also spelled tabliya or tablea, from Spanish tablilla, "tablet") are small traditionally home-made tablets of pure ground roasted cacao beans. Tableya is made by drying beans of ripe cacao fruit for two or three days. The dried beans are shelled and roasted.
Make taco night a fun potluck get-together with this recipe for al pastor-inspired tacos! The sweet pineapple and spicy chipotle peppers make it an all-time favorite. Get the Slow Cooker Pulled ...
How To Make My Sheet Pan Salmon with Broccolini. For about four servings, you’ll need: 2 bunches broccolini (about 1 pound) 2 teaspoons dark sesame oil or canola oil. 1/2 cup peanut sauce.
Kiamoy (also spelled kiamuy or kiam muy, or in Philippine Spanish as ciamoy), is a class of Filipino treats made with dried sour plums, prunes, or apricots preserved in brine and vinegar.
A traditional snickerdoodle recipe includes unsalted butter, granulated sugar, eggs, all-purpose flour, cream of tartar, baking soda and salt.