recipe c/o Evelyn Garcia
4 cups Milk
2 ounce Piloncillo
6 ounce Abuelita Mexican Chocolate
1 stick Cinnamon
4 cups Warm Water
1/2 cups Masa Harina
1 tsps Vanilla Extract
1 pinch Salt
In a large pot, combine the milk, piloncillo, Mexican chocolate, and whole cinnamon stick. Heat over low-medium heat, stirring frequently to make sure nothing sticks to the bottom of the pan, until the piloncillo and chocolate have completely dissolved.
Meanwhile, in a large bowl, whisk together the warm water and masa harina until smooth.
Once the piloncillo and chocolate have dissolved, add the masa harina mixture, vanilla extract, and salt to the pot and whisk to combine.
Bring to a simmer, then reduce the heat to low. Cook, whisking frequently, until thick, creamy, velvety, and smooth, 20-25 minutes. The champurrado should be thick enough to coat the back of a spoon.
Remove and discard the cinnamon stick from the champurrado, then serve and enjoy!