How to make champurrado or hot chocolate - Mexican breakfast

Combine masa flour and corn starch in a bowl.

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

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

Remove cinnamon stick and stir in the masa flour and corn starch mixture, whisking to prevent lumps.

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

Add chocolate, stirring until melted and fully incorporated.

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