Champurrado
Warm, rich, and luxuriously thick, champurrado is Mexican hot chocolate with an unexpected secret ingredient: corn masa.
Ingredients
- 1/3 cup masa harina, such as Maseca
- 2 cups warm water
- 2 cups milk
- 3 ounces Mexican chocolate, finely chopped
- 3 ounces piloncillo
- 1/8 teaspoon salt
- 2 star anise pods
- 2 cinnamon sticks
Directions
In medium saucepan, whisk together masa harina and water until thoroughly combined. Stir in milk, chocolate, piloncillo, and salt. Add anise pods and cinnamon sticks and bring to simmer over medium heat. Cook mixture, stirring occasionally until chocolate is melted, piloncillo is dissolved, and mixture has thickened, 8 to 10 minutes. Discard anise pods and cinnamon sticks. Serve.