Ingredients:
- 4 cups milk (whole milk preferred for creaminess)
- 1½ cups warm water
- ½ cup masa harina (instant corn flour)
- 2 discs Mexican chocolate (Abuelita or Ibarra)
- 2 oz piloncillo (or substitute with dark brown sugar)
- 1 cinnamon stick
- 2 tsp vanilla extract
- Pinch of salt
Instructions:
- Warm the base: In a medium pot, combine milk, piloncillo, Mexican chocolate, and cinnamon stick. Heat on low-medium until everything dissolves, stirring often.
- Prep the masa: In a separate bowl, whisk masa harina with warm water until smooth—no lumps!
- Combine and thicken: Slowly pour the masa mixture into the pot, whisking continuously.
- Simmer and stir: Add vanilla and salt. Simmer on low for 15–20 minutes, whisking frequently until thick and velvety.
- Serve: Garnish with a cinnamon stick or a sprinkle of ground cinnamon. Enjoy with tamales or pan dulce!