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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Mexican Winter Champurrado

An authentic Champurrado often seen on the streets of Mexico uses unrefined sugar without the addition of molasses found in brown sugar, but one taste of this classic winter time drink our Southern neighbors enjoy and I think you will be a convert as well. Try some anise seed or a cinnamon stick when boiling,  as many purists do.


For 3 Serving(s)


  • 1 cup(s) Masa harina or corn flour
  • 2 cup(s) water
  • 1 cup(s) whole milk
  • 1/2 cup(s) grape, strawberry or any fruited jelly
  • 1 cup(s) brown sugar
  • 4 ounce(s) chocolate chips
  • 1 teaspoon(s) vanila extract*

Mexican Winter Champurrado Directions

  1. Add masa harina, water, milk and jelly to the bowl of a food processor or blender and pulse until smooth. Transfer to a medium saucepan and add brown sugar and chocolate chips. Over medium heat, bring to a boil, almost constantly stirring. Once boiling, stir constantly for 2-3 minutes, or until thickened and smooth. Remove from heat, stir in extract and divide among 3 mugs to enjoy while hot. Dollop whipped topping and a sprinkling of cinnamon over the top if desired or do as I do, and dip some more decadense(in the way of some donuts)into each mug.
  2. * Try almond or a mint extract for two other great flavors.