Champurrado

🥘 Ingredients

• water 4 cups
• piloncillo 1 cone
• Mexican chocolate 1 disc
• cinnamon stick 1
• Heirloom White Corn Masa Harina ½ cup
• warm water 1 cup
• evaporated milk 1 can

1. 1

   In a medium saucepan , combine 4 cups of water , piloncillo , Mexican chocolate , and cinnamon stick . Heat over medium-low heat, stirring frequently to ensure the piloncillo and chocolate dissolve fully without sticking to the pot .
2. 2

   Once dissolved, remove and discard the cinnamon stick. If the stick has broken into pieces, strain the liquid to remove any bits.
3. 3

   In a small bowl , whisk the Heirloom White Corn Masa Harina with 1 cup of warm water until smooth and lump-free.
4. 4

   Gradually pour the masa harina mixture into the pot , whisking constantly to combine. Add the evaporated milk and stir well.
5. 5

   Bring the mixture to a gentle simmer, then reduce the heat to low. Continue to cook, whisking frequently, for about 15-20 minutes , or until the champurrado thickens to a creamy, velvety consistency. It should be thick enough to coat the back of a spoon .
6. 6

   Taste and adjust sweetness if needed by adding more piloncillo or chocolate.