Champurrado

Ingredients

• 1 (5-inch) cinnamon stick
• 6 ounces piloncillo (about 3/4 cup) or 1 cup granulated sugar
• 8 cups water, divided
• 2 (3-ounce) tablets Mexican chocolate (such as Nestlé Abuelita Mexican Hot Chocolate)
• 1 cup masa harina (such as Maseca)

Steps

1. In a large saucepan, stir the cinnamon, piloncillo and 6 cups water together, then bring to a boil over medium-high heat. Lower the heat to medium and simmer, stirring occasionally, until the piloncillo dissolves, about 2 minutes. Put in the chocolate tablets and cook over medium heat, stirring occasionally, for about 3 minutes, until melted.
2. In a medium bowl, whisk the masa harina with the remaining 2 cups water until smooth. Pour this mixture into the saucepan and whisk to combine thoroughly.
3. Over medium heat, bring the mixture to a gentle boil. Cook while whisking constantly for about 5 minutes, until thickened enough to coat the back of a spoon. Strain through a fine wire-mesh strainer into a large bowl, then ladle the champurrado into individual cups and serve.