two6.35ozMexican chocolate tabletsdisks, I used Ibarra
1wholeceylon cinnamon stick
pinchof sea saltoptional but adds flavor
¼cupgrated piloncillouse more for sweeter taste
½ to 1teaspoonvanilla extract
2cupswhole milkor plant milk
Mix the masa harina with the 1.5 cups of water until well combined, and there aren’t any lumps. Set aside.
In a large heavy pot add the chocolate, cinnamon, salt and water. Simmer under low heat until the chocolate breaks down. Stir now and then to help it break up. Place the lid on the pot and simmer for 15 mutes over low heat.
Next, remove the cinnamon stick and discard. Then pour in the piloncillo and vanilla. Mix well and simmer for 5 minutes. Pour in the milk, give the masa mixture as stir then pour into the pot. Stir until well combined.
Simmer over low heat for 20 minutes or until the champurrado is as thick as you like it. Taste to make sure the masa has cooked, and there’s no raw masa taste.
Serve along side some pan dulce, tamales or as a morning drink or dessert. Enjoy!
For the masa harina make sure to use the kind for tortillas, NOT the tamales kind. The tortillas masa is finer and tamales grainer. You want the finer.
I don't use a lot of piloncillo because I don't like my champurrado too sweet. You can use more if you'd like.
Instead of whole cow milk you can use either almond or soy milk instead.