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Champola de Guanabana recipe

courtesy of the Cocina Cubana Club founded by Pascual Perez & Sonia R. Martinez


3 cups guanabana pulp
4 cups milk
1 cup sugar, or to taste
ice cubes
ground nutmeg for garnish

Preparation:

Combine all ingredients except nutmeg in a pitcher. Refrigerate for 1 hour before serving. Sprinkle each glass with the nutmeg.




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