Get toasty from the inside out with champurrado, a delicious variation of Mexican hot chocolate! Deep, melty chocolate meets warming spices and brown sugar, all thickened with corn flour for a velvety smooth sip. Perfect for chasing any winter blues away!
Pour the milk and 3 cups water into a large saucepan over medium heat.
Add the piloncillo, whole cloves, star anise, and the cinnamon stick. Heat until it starts boiling then reduce the heat to a simmer for about 10 minutes or until the piloncillo has dissolved.
Add 2 Mexican chocolate tablets. Whisk occasionally for 5 minutes until the chocolate has melted.
In a medium bowl, add 1½ cups warm water then whisk in the masa harina until combined.
Pour the masa harina mixture into the sauce pan through a fine mesh strainer. Straining the mixture is important to achieve a smooth texture! Quickly whisk in the mixture to prevent any clumping.
Increase the heat to bring the champurrado to a boil. Once it starts boiling, then reduce the heat to a simmer, whisking continuously. After 8-10 minutes the mixture will thicken. Once it starts to thicken, cook an additional 5 minutes.
Remove the champurrado from the heat and allow it to cool slightly before serving.