Champurrado Mexicano

Ingredients

• 1 Mexican dark chocolate tablet (about 3 oz)
• 1/2 cup masa harina
• 4 oz piloncillo (or 1/2 cup brown sugar)
• 1 cinnamon stick
• 4 cups milk
• 2 1/2 cups water

Instructions

1. 1

   Add the piloncillo, cinnamon stick, and chocolate to a medium pot.

2. 2

   Pour 2 ½ cups of water and bring to a boil over medium heat.

3. 3

   Set the heat to medium-low and simmer for 6-7 minutes while stirring to help dissolve the piloncillo and chocolate.

4. 4

   Place 2 cups of milk in a mixing cup and add the masa harina. Whisk to combine.

5. 5

   Now, slowly and while stirring, pour the masa harina mixture into the pot with the infused water.

6. 6

   Add also the remaining milk to the pot and cook for 10-12 minutes stirring constantly, until the mixture is slightly thick.

7. 7

   Adjust sweet to taste and turn off the heat.

8. 8

   Allow the champurrado to sit for 5 minutes while stirring from time to time then serve in mugs.