Recipes

Photography by Eva Kolenko

Champurrado

2 cups cannamilk*
2 cups milk
½ cup yellow corn masa flour
2 cups water
1 4-ounce cone piloncillo
1 cinnamon stick
1 Mexican chocolate disc, such as Abuelita or Ibarra, broken into pieces

Whisk milks and masa flour until smooth; set aside. In medium pan, heat water, piloncillo and cinnamon stick to boil, stirring so piloncillo dissolves. Turn heat to low; whisk in masa mixture and add chocolate. Cook gently, stirring to avoid scorching, until smooth and thicken. Serve hot. Makes six servings, each about 75.5 mg THC based on a 15 percent strain.

Recipe courtesy of Santa María la Yerbera