My plans to try making champurrado for the first was originly for December 31st but I've come to overstand that all things have a reason for being. Tonight seemed like the perfect night for it! The snow storm here in Colorado started around 11 am or 12 pm today while NY King and I were putting in grouting to our new tile floor in our upstairs bathroom. First time doing this for me and it was quite a workout. We finished installing and cleaning off the excess around 2:30 pm then realized we were hungry.
By this time we hadn't been outside but I needed to dump out the grout water so I started to layer up. When I got outside I could barely see because the winds were so high and the flakes were so big they covered my eyelids and stung my eyes when I opened them. I noticed 2 inches of heavy snow. So when I came back in the house we settled what we were going to eat and I layered up again and headed outside to shovel snow.
After I King left for work the snow storm started up again. Its now 9:09 pm and we've had another 2 inches, of not more, of snow fall. So, I would say I picked a perfect day for Mexican hot chocolate on steroids hahaha! Before I started I called my mom because U thought I forgot her birthday and mentioned I was going to attempt the chamourrado recipe she gave me, not telling her I considered substituting the flour or mass for oatmeal. She suggested that I try the recipe with oatmeal and my heart just dropped. I love how we are still so conne ted after the distance and time.
So this is what I used:
1 cup of oatmeal
1 12 fl. oz. Carnation milk
2 cups coconut milk
1 cinnamon stick
1 tsp vanilla
1 cup brown sugar
1 round block of Mexican chocolate
I cooked the oatmeal in the can of carnation milk, blended it, placed the oatmeal back in the pot, added the milk, cinnamon stick, vanilla, Mexican chocolate, and brown sugar, bring to a boil then lower to a simmer. Mix frequently and add sugar to taste.
My King is on his way home now, hope he likes it!!