Champurrado (Mexican Hot Chocolate)

1. 1

   In a large saucepan, combine 8 cups of the water and cinnamon; bring to a boil.

2. 2

   Place the remaining water and masa harina in a blender; cover and blend until smooth.

3. 3

   Pour the mixture through a fine mesh sieve into the cinnamon-water mixture.

4. 4

   Bring to a boil, reduce heat to low; cook, stirring constantly with wire whisk for 6 to 7 minutes or until thickened.

5. 5

   Stir in sugar, chocolate and vanilla extract.

6. 6

   Cook, stirring frequently, for 4 to 5 minutes or until chocolate is melted and flavors well blended.

* Per serving · 4 servings · Values may vary.

No additional tips available.