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1½ oz. Mezcal

5 oz. hot champurrado

Tools: barspoon

Glass: DE Abstract

Pour hot champurrado into a mug and add mezcal. Stir to incorporated.


½ cup corn masa flour

6 oz. Mexican chocolate (Abuelita discs are ideal)

3 cups Rice milk

1½ cups boiling water

3 Tbsp. packed piloncillo (Mexican brown sugar)

⅛ tsp. kosher salt

Dissolve the flour into the boiling water, stirring until few to no clumps appear. In a saucepan over medium heat, warm the Rice Milk, stirring frequently to avoid burning.

When hot, add the chocolate and piloncillo sugar and cook until all the chocolate and sugar has completely dissolved.

(Note: Cutting the chocolate into smaller chunks expedites this process.)

Once the chocolate has dissolved, slowly add the hot masa flour water, stirring regularly.

Continue to simmer and stir until the beverage is thick .

Add the salt at the very end and stir.

Yields approximately 1 liter (or 6 individual servings), and can be kept hot in an air pot for 4–6 hours.

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