Champurrado

Preparation

1. Step 1

   In a large pot or Dutch oven, toast the masa harina over medium heat, stirring constantly, until fragrant and lightly golden, about 3 minutes. Remove the pot from the heat and set aside to cool, about 2 minutes. Transfer the masa to a blender, add 1½ cups of warm water and blend until smooth. (Alternatively, whisk the toasted masa and water in a bowl until smooth.)

2. Step 2

   Wipe out the pot and add 2 cups water, the piloncillo, chocolate and cinnamon sticks. Bring to a boil, stirring occasionally, reduce to medium-low and simmer, stirring frequently, until the piloncillo dissolves and the chocolate melts, 3 to 5 minutes. Add the masa mixture and the milk. Increase heat to medium-high and bring to a boil, stirring frequently. Reduce heat to low and simmer, whisking frequently, or use a molinillo to make it frothy and prevent any lumps, until the champurrado thickens slightly, 5 to 8 minutes.

3. Step 3

   Discard the cinnamon sticks, and if not using a molinillo, use an immersion blender to make it frothier, if desired. Serve hot with a fresh cinnamon stick in each heat-proof mug. The champurrado will thicken more as it sits; to reheat, add a little water to thin it out, if necessary.