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Papaya Passion Fruit Rum Punch

T-minus 3 days to Christmas! Are you folx excited? Que le pidieron al niñito Jesús?

Over the weekend, my friend Alba hosted a posada which was a ton of fun! Prayers were shared, songs were sung, and there was plenty of good food to go around. Her mom really came thru with that pozole, ponche navideño, and buñuelos. Yum!

If you don’t know what a posada is, read up here. In short, it is a religious tradition in Mexico that takes place over 9 days leading up to Christmas, where you pray, sing Christmas carols and sometimes re-enact the nativity scene.

We’re making a Papaya Passion Fruit Rum Punch today because I found these cute little Hawaiian Papayas at a Chinese supermarket, and I wanted to make something that was going to get my mind off this nippy weather!

Chilly weather is cute and all until your nips get all chapped, and getting your cardio on becomes a nightmare.. Does that happen to anyone else?

No, just me? Oh, Okay.

If you’re currently experiencing anything below 50 degrees, I hope you make this and it makes you forget about the awful weather–also, invest in a few cobijas from the swapmeet. Just sayin’, they’ll keep you warm!

Cheers!

Champurrado

We’re 11 days away from Christmas, and I have no idea what will be on my menu. Well, except for champurrado and probably, most likely, tamales.

There’s gonna be tamales.

Remember when we made the atole de mazapan? Champurrado is just atole with chocolate and a few other spices in it. Champurrado comes from the word champurrar, which basically means to mix, and if you’re interested in learning a little bit more on the origin of atole, head back to my atole de mazapan post.

When I wasn’t drinking atole after Sunday school, I was drinking champurrado and stuffing my face with tamales de puerco. I grew up in Southern California, so it was accessible year round but champurrado was always a staple at our house during Christmas time. It’s thick, chocolatey, pretty easy to make, and so perfect for this chilly weather.

Grab some fresh bolillos or some pan dulce and dunk your little hearts away, and if you have any eloterxs that sell champurrado/tamales in your neighborhood, please support them!

How to make Pozole Blanco with Pork

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Today we’re making pozole blanco with pork!

Whenever there is a reason to celebrate, I can always count on my family to have a giant pot of pozole blanco simmering on the stove in wait. Pozole is a traditional stew made with hominy and pork, with onion and garlic as the base for the broth, topped with shredded cabbage, Mexican oregano, avocado, sea salt, and lime juice.

Chocomíl Cupcakes with a Whipped Chocolate Milk Topping

Mexican Chocolate Milk Cupcakes with a Whipped Chocolate Milk Topping

I lived for chocomíl as a kid, especially when my mom threw in a few fresas into the mix.

What is chocomíl, you ask?

Choco Milk is the OG Nesquik. It first launched as a nutritional milk supplement in Mexico in 1928 with Pancho Pantera as the face of Choco Milk.

Mexican Chocolate Milk Cupcakes with a Whipped Chocolate Milk Topping

Growing up, I used to spend my summers with mi abuelita Victoria in Colima… en paz descanse.

She always used to send me out to pick up tortillas in the morning and occasionally, I’d sneak by Chinta’s corner store for chocomíl on the way back.

It was always served warm in a plastic baggie, and it was topped with cinnamon but the fact that you were drinking it from the plastic bag just made it taste 10x better.

Next time you’re in Mexico, have your agua fresca or your agua de coco in a baggie, it’ll change your life.

Mexican Chocolate Milk Cupcakes with a Whipped Chocolate Milk Topping

Mi abuelita Victoria passed away last year, and a few days ago when I was walking around the super market, I was hit with a wall of memories when I saw the Choco Milk can.

I decided to add choco milk to the batter, as a little tribute to celebrate her and those summers I spent with her, and I was really happy with the outcome. You have a moist chocolate milk cake on the bottom, and a chocolate milk whipped topping that wraps it all together, and if you want to be a little extra–drizzle some chocolate sauce on these babies.

If you grew up on Choco Milk like I did, I hope these cupcakes bring out all the feels like it did with me.

Mexican Chocolate Milk Cupcakes with a Whipped Chocolate Milk Topping

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