[3 - 6] 14 right 15. that's 41. that's 51 15.
[9 - 12] we're gonna drink tortillas today yes
[12 - 13] yeah we really are gonna drink tortillas
[13 - 15] today let me explain watch the video see
[15 - 16] what the [ __ ] we're doing today i'm
[16 - 18] going to make what's called champurao
[18 - 20] also google like mexican hot chocolate
[20 - 22] and this is a standard thing during the
[22 - 24] holidays because that's when it's cold
[24 - 26] down south back home it's still cold up
[26 - 27] here so we might as well still have
[27 - 29] chocolate up here hot chocolate for our
[29 - 31] chocolate choices this is the standard
[31 - 34] this is mexican chocolate comes usually
[34 - 36] in a package like this that's good to go
[36 - 39] and it's got the sugar cinnamon and
[39 - 40] everything in there this is the more
[40 - 42] like traditional route from where i'm
[42 - 45] from today i'm gonna be using cacao nibs
[45 - 48] which is like super legit traditional
[48 - 50] down south mexico or you could just do
[50 - 51] like some good old dark chocolate i've
[51 - 53] actually never tried this one you should
[53 - 55] probably try this out it looks pretty
[55 - 56] good it's got a fancy little wrapper
[56 - 59] let's see what's up with this chocolate
[60 - 62] whoa you ever heard of this no
[62 - 63] you ever heard of this no oh it's kind of fruity huh that's pretty
[63 - 65] good that's intense i like dark
[66 - 69] chocolate sugar choices you could usually do um
[69 - 71] sugar choices you could usually do um canela it's this cone shape thing uh
[71 - 73] michael could probably put a picture
[73 - 74] right here okay i looked up the image
[74 - 77] for you sorry it's called filoncio okay
[77 - 80] belong co is the like og stuff that you
[80 - 83] would use or just use brown sugar or you
[83 - 85] could do palm sugar which is also a good
[85 - 86] legit way i'm gonna do maple sugar
[86 - 88] because i love this [ __ ] maple sugar and
[88 - 89] everything is really good so let's do
[90 - 92] that and we'll do coconuts to cinnamon
[92 - 95] milk and oh tortillas this is thickened
[95 - 97] with masa arena i've had this really
[97 - 99] good heirloom corn from macienda really
[99 - 101] legit stuff this is what we're going to
[101 - 103] use today to thicken it over here i've
[103 - 105] got hot water doesn't have to be hot but
[105 - 107] makes it easier and then here is our
[107 - 109] chef grade masa arena dude this stuff is
[109 - 111] really good quality by the way i love
[111 - 112] this you could use maseka but it's going
[112 - 114] gonna be a lesser quality just saying
[114 - 117] not bashing it i love maseka it's great
[117 - 118] but this one is just solid okay so i'm
[118 - 120] tossing in around two cups of that then
[120 - 123] these are uh local to seattle these
[123 - 125] cacao nibs call it let's say half a cup
[126 - 127] of cacao nibs it's really good as a
[127 - 129] snack too you know really good this is
[129 - 130] just straight up chocolate there's no
[130 - 132] sugar or nothing that's going in
[132 - 135] then a cup of our maple sugar
[137 - 138] blend i'm going to add more water i'm making a
[138 - 140] i'm going to add more water i'm making a big batch here because i added a lot of
[140 - 142] masa now i just think about it we'll do
[142 - 144] some more cacao nibs
[144 - 148] and then we let it rip
[151 - 151] sorry i actually added too much masa i
[151 - 152] wasn't thinking uh that's for like a
[152 - 154] bigger batch so you would add like i'd
[154 - 156] say a cup or half a cup of masa to your
[156 - 159] two cups of water so i just did about a
[159 - 160] quart and a half of water with two cups
[160 - 162] of masa that's my ratio right now and
[162 - 165] then i've got this like thick tasty
[165 - 166] chocolate what it looks like here set
[166 - 168] this aside now we're just gonna cook
[168 - 170] this off now this is why i added hot
[170 - 172] water it kind of helps like just bring
[172 - 174] it all together quicker come on turn
[174 - 177] around turn it on
[179 - 179] get our nice little cockpot
[179 - 181] michael loves that
[181 - 183] now i'm just gonna add in a quart of
[183 - 185] milk this is whole milk by the way use
[185 - 186] whatever milk you want i like the whole
[186 - 188] milk because it has all that fat fat is
[188 - 190] good fat is delicious fattest flavor
[190 - 193] that is life fat is you or it can be if
[193 - 194] you have a lot of this because you know
[194 - 196] it's not that good for you anyways
[196 - 198] toss in this stuff like a nice zoom in
[198 - 201] of this chocolate sludge going into our
[201 - 204] crock pot look at that that silky smooth
[204 - 206] mexican chocolate but it's not quite
[206 - 207] mexican chocolate until you add the
[207 - 209] cinnamon which we will add at this point
[209 - 211] just gonna do a little scrapey scrape
[211 - 213] all over the sides real quick kind of
[213 - 215] stir this around and you want to stir it
[215 - 216] occasionally while it's on the heat as
[216 - 218] well we don't want the bottom to scorch
[218 - 220] okay so now at this point we'll add in a
[220 - 222] cinnamon stick and just get that going
[222 - 224] in there or cook dude where is it we're
[224 - 226] in alphabetical order here and i can't
[226 - 228] find it i think we have ground zone okay
[228 - 229] so if you don't have ground cinnamon
[230 - 231] like us use a cinnamon stick which
[231 - 233] usually people don't have these on hand
[233 - 235] steal like three of these right three
[235 - 236] cinnamon sticks and we're just gonna let
[236 - 238] this steep and cook off get nice and
[238 - 240] thick and beautiful look at that also
[240 - 243] add in some vanilla if you'd want you
[243 - 245] can use a whisk too of course but i'm
[245 - 246] just going to use this rubber spat and
[246 - 248] keep scraping the bottom i don't want it
[248 - 250] to scorch and if it actually starts to
[250 - 251] get too thick on you of course you know
[252 - 253] feel free to add more milk and keep
[253 - 254] cooking it off we're just going to bring
[254 - 257] this up to a simmer
[257 - 259] i've taken these out right now because i
[259 - 261] want to just give these a little blend
[261 - 262] with uh the hand blender and i don't
[262 - 264] want to like get shards of cinnamon in
[264 - 266] there you can do this if you want it's
[266 - 268] obviously perfect like this but i want
[268 - 270] to make it silky smooth so okay so now
[270 - 272] i'm just gonna give this a little blend
[272 - 273] it's just to make it nice and silky
[274 - 276] smooth that's all
[276 - 278] so now it's a little smoother i'm just
[278 - 280] gonna toss these cinnamon sticks back in
[280 - 282] there and vanilla flecks i'm gonna do
[282 - 283] some vanilla flecks in there you could
[283 - 285] do some vanilla paste or some vanilla
[285 - 287] extract if you want just a little bit of
[287 - 289] that call it good
[289 - 290] i just tasted it it's really good i'm
[290 - 292] gonna adjust it just add a little more
[292 - 295] maple sugar so just um keep that in mind
[295 - 297] trigger to taste always if you wanted to
[297 - 299] you could even do a pinch of salt if
[299 - 300] you're rolling like that but this is
[300 - 302] pretty much good dude i'm just gonna
[302 - 303] like get it hotter bring this up to a
[303 - 306] simmer like i said like five times
[306 - 309] this is really good oh yeah we've got
[309 - 310] simmering going on watch out it's gonna
[310 - 311] be like molten lava because it's
[312 - 313] thickened with that masa so it could
[313 - 315] splash all over you that's gonna hurt
[315 - 316] now we're gonna turn this off and we've
[316 - 319] got our champurado ready to go
[319 - 320] i think it would be
[320 - 322] he just asked me if lava is soft and
[322 - 324] mushy i don't know what do you guys
[324 - 325] think this is uh this is what we're
[327 - 329] this is this is it though this is the
[329 - 330] whole video you guys still watching
[330 - 332] don't forget to like the video like the
[332 - 335] video subscribe do all that stuff so uh
[335 - 336] i could buy more cat food and michael
[336 - 338] can buy more dog food you ready for the
[338 - 343] money shot dude this is it champa rava
[346 - 346] oh that burns so bad
[346 - 348] time i was pouring it was just burning
[348 - 349] because i didn't want to move there you
[349 - 352] go dude thank you cheers that's
[352 - 353] comforting off
[353 - 355] it's got like the perfuminess from that
[355 - 357] masa super freaking good really really
[357 - 360] comforting this is a good soup day 14.
[360 - 362] call it a soup if you want beverage
[362 - 366] whatever smash like subscribe