Champurrado - Mexican Hot Chocolate

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 cup water
• 2 cinnamon sticks
• 1 teaspoon vanilla extract (or 1/2 vanilla bean, split lengthwise)
• 3 (3 ounce) disks mexican chocolate (ibarra or abuelita chocolate)
• 3 (12 ounce) cans evaporated milk
• 1 (14 ounce) can condensed milk
• 1/2 cup masa harina flour, to thicken (or one 1.6 oz. packet maizena cornstarch and vanilla powdered beverage mix)

Recipe

• 1 in a large saucepan, bring water and cinnamon stick to a boil.
• 2 add chocolate, stirring until melted. add vanilla.
• 3 stir in the cans evaporated milk and the condensed milk; bring to a simmer.
• 4 add the masa harina or cornstarch mixture, stirring well to combine.
• 5 heat until thickened. remove cinnamon sticks before serving.
• 6 may be served either hot or cold. good with a splash of grand marnier for the adults, if desired.