Ingredients for - Champurrado
How to cook deliciously - Champurrado
1. Stage
In a medium pot over medium heat, heat water until it starts steaming. Gradually add masa harina, whisking constantly, until combined and smooth. Continue to whisk over medium heat until masa is softened and looks like a smooth batch of grits, about 3 minutes.
2. Stage
In a small pot over medium-low heat, cook milk, hot chocolate, piloncillo, vanilla, and cinnamon, stirring occasionally, until chocolate is dissolved, about 4 minutes.
3. Stage
Whisking constantly, gradually add milk mixture to pot with masa mixture. Continue to cook over medium-low heat, stirring occasionally, until mixture coats the back of a spoon and no grittiness remains, about 4 minutes.
4. Stage
Divide champurrado among mugs and serve.
5. Stage
Make Ahead: Champurrado can be made 3 days ahead. Let cool completely, then transfer to an airtight container and refrigerate. To reheat, transfer chilled champurrado to a pot with 1 cup water and cook over low heat until smooth and pourable.
