Champurrado recipe from Pati's Mexican Table Season 4, Episode 5 “Tamaliza!”
- 1 cup corn masa flour
- 4 cups warm water
- 4 cups milk
- 8 ounces Mexican chocolate for drinking, such as Abuelita, grated or cut into chunks (about 1 cup)
- 2 ounces grated piloncillo, or brown sugar (about 1/4 cup)
- 1 cinnamon stick, about 3-inches long
Stir the corn masa flour into the warm water. Let it sit for a couple minutes and strain it onto a saucepan set over medium heat. Incorporate the milk and let it simmer for 3 to 4 minutes, so it will begin to thicken. Incorporate the piloncillo or brown sugar, the chocolate and the cinnamon stick. Simmer for about 5 minutes, stirring here and there, until the chocolate and the piloncillo dissolve. Serve hot.