Champurrado

Dissolve 3 tablillas of chocolate in 2 L of water with 3 piloncillos and 3 pieces of cinnamon.

Heat 3 gallons of whole milk in a large pot on medium heat.

Toast 4.5 cups of maseca until lightly browned.

Remove the cinnamon from the milk once it is cooked to avoid lumps.

Combine the dissolved chocolate mixture with the heated milk.

Add the toasted maseca to the mixture and stir continuously to prevent sticking.

Cook until the mixture thickens to the desired consistency.

Equipment Needed

Allergens