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Mexican hot chocolate is one of my favorite indulgences. When you drink it, you get the most wonderful warm fuzzies. It has masa in it which is corn flour and it makes the hot chocolate nice and rich. I have a Mexican market where I live but you can also check the Mexican aisle of your local grocery store for masa harina.
Champurrado will no doubt put a smile on your face. Enjoy!
2 cups of water
1 cinnamon stick
1/4 cup masa harina
3 cups of milk (whole milk or 2%)
1 disk of Mexican chocolate, chopped (Abuelita is great)
1/2 cup light brown sugar
In a medium pot, add the water and cinnamon stick. Bring water to a boil and then remove from heat. Cover and let the cinnamon stick steep for 10 minutes.
Remove the cinnamon stick and put water on low heat. Slowly add the masa harina to the warm water and whisk until combined. Next, add the milk, chocolate, and brown sugar.
Bring the mixture just until boiling and reduce heat to low. Simmer uncovered for 10 minutes, whisking occasionally. Serve immediately.