Champurrado

1. 1

   Combine the fresh masa with the 1 1/2 cups water and the canela in a medium pot and cook over medium heat, stirring with a whisk, until it begins to bubble.

2. 2

   Add the milk, chocolate, and piloncillo.

3. 3

   Bring the mixture to a simmer, stirring until everything is melted and blended together.

4. 4

   Discard the canela.

5. 5

   Serve as is or strain it if desired (the slightly grainy texture is more authentic, however, and I actually quite like it).

6. 6

   Pozol is another wonderful beverage that has been around since pre-Hispanic times; it is made with toasted corn and water, left to ferment in some regions, and then served ice cold.

No additional tips available.