- In a large saucepan, heat 6 cups of water to a boil over medium heat with the sugar or piloncillo, if using and cinnamon sticks. Reduce heat, and allow to simmer until the sugar has completely dissolved.
- Add the chocolate, and, stirring occasionally, allow to melt completely.
- While the chocolate is melting, combine the remaining cups of water and masa harina in a separate bowl. Mix until no lumps remain.
- Carefully add the flour mixture to the saucepan with the chocolate, whisking continuously. Return the heat to medium-heat to bring to a boil, then drop back to a simmer once more.
- For a traditional, thick consistency, stir constantly at a low simmer for another 10 minutes.
*Tip
Where to find these ingredients?
Look for sales in our latest Circular for ingredients to this and other delicious recipes. ENJOY!
Adapted From: https://www.masterclass.com/articles/how-to-make-champurrado