Beverage made with Mexican hot chocolate and masa
Keyword: champurrado, mexican hot chocolate
Servings: 6 cups
- 4 cups water warm
- 2 cups milk
- 1/2 cup masa
- 2 oz piloncillo or 1/4 cup brown sugar
- 1 cinnamon stick
- 1 tablet Mexican hot chocolate such as Abuelita, Ibarra, or Tazo brands
Place a large saucepan or pot over medium heat and add 2 cups of water, the brown sugar or piloncillo, and a cinnamon stick. Bring to a boil.
In a bowl combine the masa with the rest of the water and whisk until masa is dissolved. Set aside.
Once the water sugar mixture starts to boil, add chocolate tab and stir until chocolate is melted. Add milk and whisk until combined.
Bring to a slow boil and add masa mixture. Whisk continuously for a couple of minutes and simmer over medium heat for 15 minutes. Whisk every 5 minutes to prevent clumps of masa from forming. Champurrado should have a thick consistency. If not thickened, simmer for additional 5-10 minutes.