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