Brentwood Corn Champurrado from Convivir: Modern Mexican Cuisine in California’s Wine Country by Rogelio Garcia

Name: Brentwood Corn Champurrado from Convivir: Modern Mexican Cuisine in California’s Wine Country by Rogelio Garcia
Ingredients: Kernels from 4 ears yellow, white, or bicolored corn; 2 cups (480 ml) whole milk; ¾ cup (170 g) fresh yellow or white corn masa for tortillas or store-bought; 6 cups (1.4 l) Corn Stock, made without salt; 4 ounces (115 g) Mexican chocolate, preferably Rancho Gordo brand, or dark chocolate (60 to 70 percent), coarsely chopped; 2 tablespoons grated piloncillo or packed light brown sugar, if not using Mexican chocolate; 1 cinnamon stick (3 inches/7.5 cm), plus 8 sticks for garnish (optional); Pinch of kosher salt

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Give me a warm mug of thick, rich champurrado on a rainy night and I am home. My mom, a nurse and a single parent, worked as many long shifts as she could to su

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Ingredients

Kernels from 4 ears yellow, white, or bicolored corn
2 cups (480 ml) whole milk
¾ cup (170 g) fresh yellow or white corn masa for tortillas or store-bought
6 cups (1.4 l) Corn Stock, made without salt
4 ounces (115 g) Mexican chocolate, preferably Rancho Gordo brand, or dark chocolate (60 to 70 percent), coarsely chopped
2 tablespoons grated piloncillo or packed light brown sugar, if not using Mexican chocolate
1 cinnamon stick (3 inches/7.5 cm), plus 8 sticks for garnish (optional)
Pinch of kosher salt