A warming holiday drink, Gingerbread Champurrado combines the toasty flavors of cinnamon and cloves with the richness of Mexican chocolate and piloncillo, along with a unique kick from 5-Hour Energy Gingerbread Snap.
1: Toast cinnamon sticks and cloves in the pot until fragrant.
2: Add 1¾ cups water and simmer for 8–10 minutes.
3: Add piloncillo and dissolve.
4: Add Mexican chocolate tablets and whisk until smooth.
5: Stir in evaporated milk and whole milk; bring to a gentle simmer (don’t hard boil).
6: Toast masa harina for 2–4 minutes on medium-low heat.
7: Whisk toasted masa with 1½ cups water until smooth.
8: Slowly whisk slurry into the pot.
9: Simmer gently, stirring for 5–10 minutes until thick.
10: Add a pinch of sea salt.
11: Off heat, wait 1–2 minutes, then whisk in 1 Gingerbread Snap 5-Hour Energy.
12: Serve hot.
