HOW TO MAKE CHAMPURRADO (MEXICAN HOT CHOCOLATE) | HOLIDAY RECIPE

Combine masa harina and water in a bowl, mixing until smooth.

In a saucepan, heat milk over medium heat until steaming.

Add cinnamon sticks to the milk and simmer for 5 minutes.

Remove cinnamon sticks and stir in the masa harina mixture, whisking to prevent lumps.

Continue to cook over medium heat, stirring constantly until thickened, about 10 minutes.

Add Mexican chocolate and piloncillo, stirring until chocolate is melted and fully incorporated.

Serve hot.

Dietary

Allergens