Champurrado
Steps
- Heat 4 cups of whole milk, 55g of piloncillo, 170g of Mexican chocolate, and 1 cinnamon stick in a large saucepan over medium-low heat. Stir often until the sugar and chocolate dissolve.
- Discard the cinnamon stick; strain out any broken pieces.
- Whisk ½ cup of masa harina into 1½ cups of warm water until smooth. Whisk into the chocolate milk with 2 teaspoons of vanilla extract and ⅛ teaspoon of fine salt.
- Bring to a simmer, reduce the heat and cook for 15-20 minutes, whisking often, until smooth and thick enough to coat a spoon. Serve warm; loosen with warm milk if needed.