Champurrado

What to get ready

• Masa harina 120 g
• Mexican chocolate (chocolate de mesa) 120 g
• Palm sugar 100 g
• Cinnamon 2 bars
• Fresh milk 800 ml
• Vanilla 8 ml

Method

1. 1 Mix the masa cornstarch with cold water, stir well until completely dissolved and free of lumps, then strain through a sieve.
2. 2 Simmer the fresh milk with the cinnamon stick over low heat for 8 minutes until fragrant.
3. 3 Add the Mexican chocolate and palm sugar, and stir for 5 minutes until completely dissolved.
4. 4 Slowly pour the masa powder mixture into the pot, stirring continuously for 10 minutes until the mixture becomes smooth and creamy.
5. 5 Add vanilla extract, whisk until frothy, then pour into a glass and serve hot.

With an appliance

• Microwave 25 min

  Replace steps 2 through 4: Add milk, cinnamon, chocolate, sugar, and masochistic powder to a large bowl, microwave at 700W for 8 minutes, stirring thoroughly every 2 minutes. Keep step 5 as is, and wear gloves as the bowl and mixture will be very hot.