Champurrado

Ingredients

2 ounces piloncillo or 1/2 cup packed light-brown sugar 

1 small cinnamon stick 

4 ounces chopped Mexican chocolate 

1/4 cup masa harina 

2 cups whole milk 

Preparation

Bring 4 cups water, piloncillo (or brown sugar), and 1 small cinnamon stick to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until sugar dissolves (about 10 minutes for piloncillo, 3 to 4 for brown sugar).

Stir in chocolate and cook, stirring a few times, until melted. Pour milk into a medium bowl and whisk in masa harina; slowly whisk into chocolate mixture.

Return to a simmer and cook, whisking often, until frothy and thickened slightly, 3 to 5 minutes. Remove cinnamon stick and pour evenly into mugs.