Gingerbread Champurrado w/ @5-hour ENERGY gingerbread snap as the secret ingredient for that toasty, spicy and energizing kick that’ll warm you up this holiday season! INGREDIENTS (for 8 cups) 1¾ cups water (this is the adjusted amount) 1½ cinnamon sticks, toasted 2¼ tsp whole cloves, toasted 1½ Mexican chocolate tablets 6 oz piloncillo/panela, chopped ¾ can evaporated milk (≈ 9 oz / ~1⅛ cups) 3 cups whole milk ¾ cup masa harina, toasted 1½ cups water (for masa slurry) Small pinch of sea salt 1 bottle 5-Hour Energy Gingerbread Snap (1.93 oz) DIRECTIONS Toast cinnamon + cloves in the pot until fragrant. Add 1¾ cups water and simmer 8–10 min. Add piloncillo; dissolve. Add Ibarra; whisk smooth. Stir in evaporated milk + whole milk; bring to a gentle simmer (don’t hard boil). Toast masa (2–4 min, medium-low). Whisk with 1½ cups water until smooth. Slowly whisk slurry into the pot. Simmer gently, stirring 5–10 min until thick. Add salt. OFF HEAT: wait 1–2 minutes, then whisk in 1 Gingerbread Snap 5-Hour Energy. Serve hot. #HolidayFlavorHustle #5hourambassador #champurrado #gingerbread
0.0% ERengagement of this clip — above the author's average (0.00%)
top 50%outperforms 50% of the author's clips
50%of the author's average views
