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HOW TO  MAKE CHAMPURRADO

4 cups Water 1 Ceylon cinnamon stick ⅓ cup Chopped piloncillo 2 tablillas HernanMexicanChocolate  ½ cup Masa harina

1

STEP 1

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.

3

STEP 3

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

4

STEP 4

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.

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