Champurrado

Ingredients

• 120 g (1 cup)masa harina
• 1 tablet (90 g)Mexican chocolate — chopped
• 4 cupswhole milk
• 2 cupswater
• 120 g (4 oz)piloncillo — chopped
• 1cinnamon stick
• 1star anise — optional

Method

1. In a heavy olla or large saucepan, combine 4 cups whole milk and 2 cups water. Add 1 cinnamon stick and 1 star anise to the liquid. Heat the mixture over medium heat until it is steaming, but be careful not to let it reach a full boil, as this can scald the milk and alter the flavor.
2. While the milk mixture is warming, take 120 g (1 cup) masa harina and place it in a bowl. Gradually add about 1/2 cup of cold water to the masa harina, stirring continuously to create a smooth slurry with no lumps. This step ensures that the masa harina will incorporate smoothly into the hot liquid without clumping.
3. Once the milk mixture is steaming, slowly pour the masa harina slurry into the pot in a steady stream, whisking constantly. This helps to evenly distribute the masa and prevents any lumps from forming. Continue to whisk until the mixture is well combined.
4. Add 1 tablet (90 g) of Mexican chocolate and 120 g (4 oz) of piloncillo to the pot. Stir continuously as the chocolate and piloncillo melt and dissolve into the liquid. The mixture will begin to thicken as the masa harina cooks.
5. Continue to cook the mixture gently over medium heat, stirring constantly. The Champurrado is ready when it thickens to the point where it can coat the back of a spoon, and the aroma of chocolate and spices is rich and inviting.
6. Once thickened, use a molinillo or a whisk to froth the Champurrado. Move the molinillo between your palms to create a cap of foam on the surface. This step adds a traditional touch and enhances the texture of the drink.
7. Pour the hot Champurrado into jarritos or mugs, ensuring each serving has a generous amount of foam on top. Serve immediately while it is very hot, allowing the rich, spiced aroma to fill the room and invite everyone to enjoy.