Champurrado: Mexican Hot Chocolate

In a pot, combine 2 cups of water, 1 cone of piloncillo, and 1 large broken cinnamon stick.

Bring the mixture to a boil.

Lower the heat to medium to dissolve the piloncillo and chocolate.

In a separate pan, toast 1 cup of instant masa lightly to bring out the nutty flavor.

Once the chocolate and piloncillo have dissolved, remove the cinnamon sticks.

Add 1 and 1/2 cups of water to the toasted masa and stir to dissolve.

Add 1/2 gallon of whole milk to the dissolved chocolate mixture.

Pour the masa mixture into the milk and whisk to break up any lumps.

Heat the mixture on low to avoid burning the milk, stirring continuously for 5 to 7 minutes until steaming.

Equipment Needed

Allergens