Fulge’s Champurrado

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Step by step

Method

1. 1

   Measure 2 liters water, 2 cinnamon sticks, 1 pound piloncillo, 2 Mexican chocolate tablets, 1 pound fresh masa and 1 gallon milk. Reserve 1 liter from that gallon for blending.

2. 2

   Heat the water with cinnamon and piloncillo until the piloncillo dissolves and the liquid boils. Add the chocolate and let it dissolve.

3. 3

   Reserve 1 liter of the milk for the masa and add the remaining milk to the pot. Bring back toward a boil.

4. 4

   Blend the masa with the reserved milk until smooth, then strain.

5. 5

   Gradually stir the strained masa mixture into the hot milk. Keep stirring as it thickens and returns to a boil. Simmer gently, stirring, until the masa tastes cooked and the drink thickens, 10–15 minutes. Remove the cinnamon before serving.