Champurrado—a thick Mexican chocolate drink perfect for chilly mornings or holiday gathering.
- ½ cup masa harina or prepared masa
- 2 cups water (plus more for masa mixture)
- 1 tablet Mexican chocolate (Ibarra or Abuelita)
- 3.5 oz piloncillo (or substitute with dark brown sugar + molasses)
- 1 cinnamon stick
- 4 cups whole milk
- ½ tsp vanilla extract (optional)
Instructions
- Blend masa: In a blender, mix ½ cup masa with 1 cup water until smooth. Set aside.
- Simmer spices: In a saucepan, combine 1 cup water, cinnamon stick, and piloncillo. Bring to a boil and simmer until piloncillo melts (about 5 minutes).
- Add milk & chocolate: Pour in the milk and stir. Once hot, add the chocolate tablet and whisk until fully dissolved.
- Thicken: Slowly add the masa mixture while whisking constantly. Cook for 10 minutes until thickened, stirring often to prevent sticking.
- Finish: Add vanilla extract if desired. Adjust thickness with more milk or water. Serve hot!