Champurrado

1/4 c masa harina
2 c milk
scant 1/4 c dark brown sugar or an equal amount piloncillo
1 cinnamon stick
3.5 oz mexican chocolate (Ibarra or Abuelita brand)

Whisk the masa with 1 c water over low heat until blended. Turn the heat up to medium and continue whisking to remove any lumps. Add the milk, sugar, cinnamon, and chocolate. Stir to combine and allow the mixture to come to a low simmer. Reduce the heat and continue to stir and simmer until the chocolate is thoroughly blended and the mixture is thick. Add milk to thin if necessary.
Remove the cinnamon stick and froth with a molinillo. (you can also shake individual portions in a jar with a tight fitting lid to froth the chocolate). Serve hot with an extra dash of cinnamon if you like.
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