A Vacation in the Yucatan and a Ice Cream Float Recipe

June 26, 2015  |  By Liz SanFilippo Hall
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A Vacation in the Yucatan and a Ice Cream Float Recipe

The Yucatan… a land of sun, Mayan ruins, and a cuisine influenced both by the Caribbean and Europeans. This beautiful locale is also a wonderful destination when planning a family-friendly culinary vacation getaway, especially with Chef David at the helm. Plus, while it may be Summer now, come Winter time, Mexico makes a great escape with its tropical climate. (The temperatures reach at least 80 degrees Fahrenheit nearly all year round!)

A Mayan ruin the YucatanWith its hot weather climate, the region also has some wonderful ways to cool off, and that’s not just referring to dipping your toes in the crystal clear waters. Ice creams are another delectable way to savor the flavors of the region, and one such recipe — fun to make with your kids — is the Mexican version of an ice cream float. Down in the Yucatan it goes by the name champola.

Originally made in the Caribbean, this dessert was more like a smoothie, made as it was with gaunábana (a tropical fruit), milk, and sugar. When it came to the Yucatan about six decades ago, the recipe was modified and further simplified as a glass of milk with a scoop of ice cream or sorbet, although it was still often made with gaunábana. Today though don’t be surprised for the champola to be made with horchata, an almond milk, and as Chef David encourages in his cooking school: have fun with the flavors and mix up the kind the ice creams you mix with the horchata!

Champola, or ice cream floatThis recipe is, naturally, super simple, and a great way to cool down after a day of fun in the sun with the kids. To make one serving, Chef David recommends pouring eight ounces of horchata or milk into a glass. Then add the ice cream right on top of the milk, and enjoy with a spoon and straw!

For more interesting food history, and to learn more about the cuisine of the Yucatan, travel with the International Kitchen to A Mexican Expedition in the Yucatan cooking vacation.

By Liz Hall

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By Liz SanFilippo Hall
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