Champurrado (mexican Hot Chocolate)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 12 cups water, divided
• 3 cinnamon sticks
• 1 1/2 cups masa harina flour
• 1 1/2 cups brown sugar, packed or 2 (6 ounce) piloncillo cones
• 1 ounce unsweetened baking chocolate
• 2 teaspoons vanilla

Recipe

• 1 in a large saucepan, combine 8 cups of the water and cinnamon; bring to a boil.
• 2 place the remaining water and masa harina in a blender; cover and blend until smooth.
• 3 pour the mixture through a fine mesh sieve into the cinnamon-water mixture.
• 4 bring to a boil, reduce heat to low; cook, stirring constantly with wire whisk for 6 to 7 minutes or until thickened.
• 5 stir in sugar, chocolate and vanilla extract.
• 6 cook, stirring frequently, for 4 to 5 minutes or until chocolate is melted and flavors well blended.