Mexican Champurrado Recipe (Print Version)

# Ingredients:

01 - 4 cups whole milk.
02 - 2 cinnamon sticks.
03 - 1/2 cup masa harina.
04 - 3 cups water.
05 - 2 chocolate tablets (6.2 oz).
06 - 1 piloncillo cone or 1 cup brown sugar.
07 - 1 spoon vanilla.

# Instructions:

01 - Heat milk with cinnamon till almost bubbling.
02 - Blend masa and water till smooth.
03 - Strain masa mix into milk pot.
04 - Whisk till thick and bubbling.
05 - Turn heat low. Add chocolate, sugar, vanilla. Stir till melted.
06 - Strain before serving if you want extra smooth.

# Notes:

01 - Make 30 minutes early, keep warm.
02 - Keeps 3 days in fridge.
03 - Heat slow with extra milk when warming up.

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