Champus | Thirsty For... | Tastemade

Breakfast in a glass? You bet. This South American "drink" is chock full of unique regional ingredients like Mote and Quince. FULL RECIPE BELOW.



Champus
Serves 6


INGREDIENTS:

1 Cup of Mote
- soak dried mote overnight
- the next day, cook until soft, around 1.5 - 2 hours
- set aside and move to liquid base

LIQUID BASE INGREDIENTS:

-rind of one pineapple
- 3 1” wide strips of orange peel
- 2 cloves
- 2 cinnamon sticks
- 2 cups guanabana puree (soursop)
- 3 cups water

Instructions for the base:
- Place pineapple rind, cloves, cinnamon, and guanabana puree into a medium sauce pan with 3 cups of water.
- Peel orange over pot
- Turn on heat and bring to a boil.
- Turn heat down and let simmer for 10 minutes, then turn heat off completely, and allow to infuse for at least an hour and up to two.
- When mixture is finished infusing, strain through cheesecloth, squeezing to extract all the liquid.


PORRIDGE INGREDIENTS:

- ½ cup sugar
- 1 quince, peeled, cored, and cubed into small dice
- 1 apple, peeled, cored, and cubed into small dice
- ½ pineapple, peeled, cored, and cubed into small dice
- 1 cup soft mote
- 1 cup harina de maiz, aka yellow cornmeal
- 2 cups cold water
- pinch of salt
- 2 oranges, juiced
- additional orange for zesting
- cinnamon sticks for garnish

Instructions for assembly:

-Pour the liquid base into a large sauce pan, bring to a simmer, add the quince and sugar. Cook for fifteen minutes.

-Chop apple and pineapple

-Add apple, pineapple, and mote, then simmer for another 25 minutes until fruit is very soft.

-Meanwhile, combine 2 cups of cold water with one cup of yellow cornmeal and a pinch of
salt in a large bowl and whisk to remove any lumps.

-When fruit is soft, turn the heat up to medium high. Whisk the cornmeal and water mix gain, scraping the bottom of the bowl, then pour into the hot fruit mixture in a thin stream, stirring constantly with a wooden spoon to avoid burning or clumping.

-Cook for 60 - 90 seconds or until mixture begins to thicken.

-Immediately remove from heat and add the orange juice.

-Stir well to combine; the juice will both thin out the porridge and cool it down so it’s ready to eat. -Ladle into mugs, garnish with orange zest and a cinnamon stick.

Director and DP: Eric Slatkin
Food Stylist: Sonya Masinovsky