A Cook Named Matt

Champurrado Ube

cook:

45 min

Picture for Champurrado Ube

2 servings

US

original

metric

Ingredients

Ube Foam

1 cup cooked ube put through ricer

1 cup ube water

½ cup milk

2 tbsp butter

0.5 cup diced ube

2 tbsp cold brew

4 tbsp Spiceology Maple Sugar

1 tbsp Soy Tamari Powder

sesame oil

Champurrado

2 disks mexican chocolate

1 quart whole milk

1 ½ cup corn tortillas

walnut

chili threads

Ube Foam

Step 1

Peel and cube your ube.

1 cup cooked ube put through ricer

Step 2

Boil ube in water until tender, make sure to reserve the water.

1 cup cooked ube put through ricer

1 cup ube water

Step 3

Once nice and soft, run your ube through a food mill

1 cup cooked ube put through ricer

food mill

Step 4

To a pan, add your ube water, milk and butter.

1 cup ube water

½ cup milk

2 tbsp butter

Step 5

Add the ube/milk liquid to the riced ube and whisk well to combine.

1 cup cooked ube put through ricer

1 cup ube water

½ cup milk

2 tbsp butter

whisk

Step 6

Add to an ISI cream whipper to create ube foam.

Step 7

Last, for the ube garnish, to a pan with sesame oil for sautéing, add diced ube, cold brew, maple sugar and soy tamari powder.

0.5 cup diced ube

2 tbsp cold brew

4 tbsp Spiceology Maple Sugar

1 tbsp Soy Tamari Powder

sesame oil

Champurrado

Step 1

Finely slice your chocolate, then add to simmering milk.

2 disks mexican chocolate

1 quart whole milk

Step 2

Cut tortillas up into small squares. Add to the hot chocolate milk and blend with an immersion blender once soft.

1 ½ cup corn tortillas

immersion blender

Step 3

Garnish with shaved walnut and chili threads.

walnut

chili threads

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