Champurrado

2 Instructions

1. 1

   Dilute the masa harina in the 3 cups of hot water — either whisk smooth or blend until no lumps remain.

2. 2

   In a large heavy pot, heat the remaining 1 cup of water with the cinnamon stick and piloncillo over medium-high heat until the piloncillo melts.

3. 3

   When the piloncillo is about halfway dissolved, drop in the chocolate tablet, breaking it up.

4. 4

   Once the chocolate and piloncillo have fully melted, pour in the evaporated milk and whole milk, whisking with a balloon whisk (or traditional molinillo) until frothy and well-blended.

5. 5

   Whisk until the chocolate is fully incorporated and a light foam appears on the surface; simmer a few minutes.

6. 6

   Add the vanilla and the diluted masa mixture, whisking constantly so it doesn't clump.

7. 7

   Continue cooking over low heat, whisking, until the champurrado thickens to a velvety, pourable consistency, about 10–15 minutes.

8. 8

   Remove the cinnamon stick and serve hot in tall mugs.