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CasaRina

1. Bring water to a boil
2. Add contents of this bag
3. Stir for 2 minutes with a wire whisk.
4. Mainain in commercial warmer for best results.

1. In a clean cooking pot add 1 gallon of milk. Add Champurrado mix, stir for 2 minutes until dissolved.
2. Bring liquid to a boil, stir constantly.
3. Cook on low heat for 5 minutes.
4. For best results maintain product in commercial warmer.

1. Add Churro Mix into mixing bowl using paddle.
2. Add boiling water and immediately begin mixing on low speed.
3. Mix for 1 minute on medium speed.
4. Place the dough into a extruder and extrude directly into the fryer.
5. Fry 375 F for 3 minutes. Submerge churros if desired.
6. Sugarcoat with cinnamon sugar when still warm.

Manufacture For: Chileritos Spices, Inc
1205 E. 8th Street Los Angeles, CA 90021
(213)489-1846

1. Add water and dry mix to mixing bowl
2. Mix using a wire whip until smooth or an electric mixer on low speed for one minute, then medium speed for 2 minutes.
3. Make sure to scrape down mixing bowl to ensure batter is incorporated.
4. Allow batter to stand in refrigeration for 24 hrs optimum baking performance.
5. Refer to your equipment manual for specific baking times and griddle temperature.

1. Blend rice mixture: add rice, almonds and cinnamon sticks to a high speed blender. Blend about 30 – 60 seconds on high speed or until finely pulverized.
2. Sweeten: pour in 2 cups water, sugar and vanilla. Blend an additional 30 seconds.
3. Add remaining liquid: if your blender can fit the additional liquid pour in remaining 2 cups water, and milk, otherwise pour into a large enough container to fit along with water and milk.
4. Let soak: cover and chill in refrigerator 8 – 12 hours.
5. Strain solids: strain mixture through a fine mesh sieve into a pitcher.
6. Serve chilled: serve with ice if desired, garnishing each serving with ground cinnamon or cinnamon sticks.