Champurrado with Piloncillo and Mexican Chocolate

What you need

• 60 g (1/2 cup) masa harina
• 750 ml (3 cups) water
• 500 ml (2 cups) whole milk
• 90 g (3 oz) Mexican chocolate, 1 disc, chopped
• 60 g (2 oz) piloncillo, or dark brown sugar, chopped
• 1 cinnamon stick
• 1 pinch salt

Method

Restated from the original video

1. 1

   Whisk the masa harina into 500 ml of the cold water in a heavy saucepan until no lumps remain.

2. 2

   Add the cinnamon stick, salt and the remaining 250 ml water. Set over medium heat.

3. 3

   Cook, whisking constantly, until the mixture thickens and barely simmers, 8-10 min.

4. 4

   Add the chocolate and piloncillo. Whisk until both have fully dissolved, 3-4 min. Press any hard lumps of piloncillo against the pan with a spoon.

5. 5

   Pour in the milk and keep whisking over low heat until hot and just simmering, 5 min.

6. 6

   Remove the cinnamon stick. For a smoother drink, pour through a fine sieve.

7. 7

   Whisk hard for 30 seconds to build a light foam and serve hot. It thickens as it cools, so thin with a splash of hot milk if needed.

Imported from tasteoftheplace.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.