Mexican Champurrado (Print Version)

# Ingredients:

01 - 1 cup brown sugar or 1 piloncillo cone.
02 - 6.2 oz (2 tablets) of chocolate.
03 - 1/2 cup masa harina.
04 - 4 cups of whole milk.
05 - 2 cinnamon sticks.
06 - 3 cups of water.
07 - 1 tablespoon vanilla.

# Instructions:

01 - Mix masa with water until smooth.
02 - Warm up milk and cinnamon till it's almost bubbling.
03 - Pour the masa mix through a strainer into the warm milk.
04 - Keep whisking until the mixture thickens and starts bubbling.
05 - Lower the heat. Toss in chocolate, vanilla, and sugar, stirring till melted.
06 - If you want it extra silky, strain before pouring into cups.

# Notes:

01 - Prepare 30 minutes early and keep warm.
02 - Stays fresh in the fridge for 3 days.
03 - Reheat slowly with a splash of milk to thin it out.

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