This traditional Mexican drink is a thick and comforting hot chocolate made with masa harina, piloncillo, and cinnamon—a perfect way to warm up on cold days.

Ingredients

• 4 cups whole milk

• 2 cinnamon sticks

• ½ cup masa harina

• 3 cups water

• 2 Mexican chocolate tablets (6.2 ounces each)

• 1 (8-ounce) piloncillo cone or 1 cup packed light brown sugar

• 1 tsp vanilla extract

Directions

1. In a medium-sized pot, combine the milk and cinnamon sticks. Heat over high heat and bring to a boil.

2. While the milk heats, blend the masa harina and water together in a blender until smooth and well combined.

3. Strain the masa-water mixture into the pot with the milk and cinnamon. Whisk the mixture constantly and heat until it thickens and comes to a boil.

4. Reduce the heat and add the chocolate, piloncillo, and vanilla. Stir occasionally until everything is melted and fully combined.

5. For a smoother texture, strain the mixture one final time through a chinois or fine-mesh strainer. Serve hot and enjoy!

   Notes:

   Masa Harina: This is a key ingredient that gives champurrado its characteristic thickness. If you don't have masa harina, you can substitute with cornstarch, though the flavor will differ slightly.

   Piloncillo Substitute: If piloncillo is unavailable, brown sugar or dark molasses can be used as a replacement.

   Mexican Chocolate: Brands like Abuelita or Ibarra are traditional options, but any unsweetened or semi-sweet chocolate can work. Adjust sweetness to your preference.

   Texture: Straining the mixture ensures a silky drink, but if you prefer a rustic texture, you can skip this step.

   Serving: Pair champurrado with tamales, churros, or pan dulce for an authentic experience.