Directions

Make the Champurrado Ice Cream:

1. In a medium pot over medium heat, add water, cinnamon stick, clove, and allspice. Bring to a boil. Turn off head and let steep for 20 minutes. Strain mixture to discard spices and add water back into pot.

2. Add honey, chocolate Abuelita, milk, cream, sugar, and brown sugar. Place pot on stove over low-medium heat. Once chocolate is melted, take an immersion blender and blend to emulsify chocolate well.

3. Gently add the ¼ cup of milk to the masa harina and mix well with a whisk. Quickly add this slurry to the pot while continuing to whisk. Using a thermometer, cook the base until it reaches 185F/85C. If you do not have a thermometer, cook until it comes to a gentle boil. Turn off heat.

4. Strain the mixture into a clean bowl and using immersion blender, blend once again to ensure a smooth ice cream base.

5. In a large bowl, prepare an ice bath with ice and cold water. Place the small bowl with the ice cream mixture on top of the iced water bowl and cool quickly. Once the mixture is cooled, store the mixture in an airtight container and refrigerate for 4-6 hours.

6. Freeze the ice cream in the ice cream machine of choice.

Make the Waffle Cones:

1. In a medium bowl, add oat flour, masa harina, salt and sugar. Mix with a whisk until well combined. Add milk, egg whites, and vanilla extract, whisk to combine. Finish by adding melted butter. Whisk until smooth.

2. Preheat a waffle iron and place about 2 tbsp of batter into the iron. Cook on medium heat for 45-60 seconds (no more, as the waffles will burn and be hard to shape.

3. As soon as the waffles are ready, quickly wrap them over a wood spoon or a metal canolli tube and let them cool for about 2 minutes.

4. For a cleaner waffle taco, you can use a 4” ring mold to quickly trim the edges as the waffle comes out of the iron and then shape them.

5. Store in an airtight container until ready to use.

Make the Choco Tacos:

1. Over a bain marie or metal bowl set atop a saucepan filled with water, melt dark chocolate and coconut oil on medium low heat. Mix well with a whisk and keep warm to prepare for dipping. Toast and chip peanuts into small pieces and reserve in bowl.

2. Gently use a spoon to add the ice cream inside the cooled waffle shell. Using a small offset spatula or a butter knife, smooth the top of the waffle shell so the ice cream is flushed with the edges. Individually wrap each waffle taco in plastic and freeze for about 1 hour.

3. Once waffle tacos are frozen, gently dip the top of the waffle taco into the chocolate, making sure to coat from side to side. Finish by sprinkling the peanuts on top.