Champurrado

Ingredients

• 4 cups milk
• 2 ounces piloncillo
• 2 (3-ounces) discs Mexican chocolate
• 1 cinnamon stick
• 1 ½ cups warm water
• ½ cup masa harina
• 2 teaspoons vanilla extract
• ⅛ teaspoon fine salt

Steps

1. 1

   Add the milk, piloncillo, Mexican chocolate, and cinnamon stick to a medium saucepan or pot. Heat over low-medium heat until the piloncillo and chocolate have completely dissolved. Stir frequently to make sure nothing sticks to the bottom of the saucepan.

2. 2

   Remove and discard the cinnamon stick. You may need to use a strainer if it has broken into pieces.

3. 3

   In a small bowl, whisk together the warm water and masa harina until smooth.

4. 4

   Pour the masa harina mixture into the pot along with the vanilla extract and salt. Whisk to combine.

5. 5

   Bring to a simmer, reduce heat to low, and continue to cook, whisking frequently, for 15-20 minutes until thick, creamy, velvety, and smooth. The champurrado should be thick enough to coat the back of a spoon. For an extra velvety texture, blend the champurrado with an immersion blender to get it super smooth.

6. 6

   Serve and garnish with a touch of ground cinnamon or a cinnamon stick.