Ingredients:
– 4 cups milk
– 2 ounces piloncillo (with additional for taste)
– 2 (3-ounce) discs Mexican chocolate (such as Abuelita brand)
– 1 cinnamon stick
– 1 ½ cups warm water
– ½ cup masa harina
– 2 teaspoons vanilla extract
– 1 pinch salt
Instructions:
1. In a medium saucepan, combine milk, piloncillo, Mexican chocolate, and a cinnamon stick. Heat over low-medium heat, stirring frequently until the piloncillo and chocolate completely dissolve. Ensure the mixture doesn’t stick to the saucepan’s bottom.
2. Remove the cinnamon stick, using a strainer if it has broken into pieces.
3. In a small bowl, whisk masa harina into warm water until the mixture is smooth and well combined.
4. Add the masa harina mixture, vanilla extract, and a pinch of salt to the saucepan. Whisk thoroughly to blend everything.
5. Bring the mixture to a gentle simmer, then reduce the heat to low. Cook and whisk frequently for about 25-30 minutes until the Champurrado thickens, achieving a smooth and creamy consistency that coats the back of a spoon.
6. Serve the Champurrado hot and optionally garnish with a sprinkle of ground cinnamon or a cinnamon stick for added flavor and presentation.
Experience the comforting embrace of Champurrado, steeped in tradition and warmth, making every sip a delightful celebration of Mexican heritage and flavor.