4 cups Water

1 Ceylon cinnamon stick

2 tablillas Hernan Mexican Chocolate or (1 Ibarra tablilla)

1/3 cup (3-4 oz) Chopped piloncillo

½ cup Masa harina

Place 3 cups of water, chopped piloncillo, and cinnamon stick in a medium sauce pot and bring to a simmer. Simmer for 1 to 2 minutes or until the piloncillo has completely dissolved.

Add the Mexican chocolate and continue to simmer and stir until chocolate has completely dissolved, about 3 minutes.

In the meantime place the masa harina in a large bowl and pour 1 cup of water over the masa. Use your hand to dissolve the masa into the water.

Pour the masa liquid into the simmering hot chocolate. Stir.

Simmer for 6 to 8 minutes or until the champurrado has thickened. Serve hot!!

If you like your champurrado on the thick side add 1 -2 tbsp. more of masa harina, but remember, the champurrado will continue to thicken as it cools. If you want to use fresh masa, use 1/2 cup of fresh masa diluted in 1 cup of water.