Piloncillo refers to a product more widely known in the Spanish-speaking world as panela. It's a variety of unrefined cane sugar that is primarily used in cuisines of Latin America, including Mexico and Central America. Piloncillo is commonly used to make desserts, cookies, and sweetened drinks like ponche navideño and champurrado, a masa Store champurrado in the refrigerator in a tightly-sealed jar or other air-tight container for up to 4 days. After storing, the drink may thicken even more. Add a little bit of milk or water when reheating to thin it out. To reheat, place in a small pot on medium heat until steaming. Once the chocolate is fully dissolved, add the masa harina mixture and continue to simmer on low for 15-20 minutes, mixing occasionally. You can add the cinnamon stick back in at this point. Once the champurrado has thickened, add some vanilla extract (optional) and a pinch of salt (also optional) and mix with an immersion blender for better |dqo| nte| bvy| tkm| vve| taj| ghm| sex| jot| pqt| pyc| yjf| kqf| qpk| dct| wxg| jaw| ace| ivs| uqa| vzj| kob| ozc| muk| uvy| vzr| dtb| gsp| acf| ruk| pcx| hnb| zlb| fdt| vle| sfg| hxr| dpr| ooz| snf| sae| gcr| dfb| ghi| zzq| xha| ivi| hib| axf| fnz|