Champurrado (Mexican Hot Chocolate)

This recipe is from the Nestle Very Best Baking. Champurrado is a tradition in my part of the world on Christmas morning with tamales and sweet bread.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 12  cups water, divided
• 3  cinnamon sticks
• 1 1⁄2 cups masa harina flour
• 1 1⁄2 cups brown sugar, packed or 2 (6 ounce)  piloncillo cones
• 1  ounce  unsweetened baking chocolate
• 2  teaspoons vanilla

Directions

1. In a large saucepan, combine 8 cups of the water and cinnamon; bring to a boil.
2. Place the remaining water and masa harina in a blender; cover and blend until smooth.
3. Pour the mixture through a fine mesh sieve into the cinnamon-water mixture.
4. Bring to a boil, reduce heat to low; cook, stirring constantly with wire whisk for 6 to 7 minutes or until thickened.
5. Stir in sugar, chocolate and vanilla extract.
6. Cook, stirring frequently, for 4 to 5 minutes or until chocolate is melted and flavors well blended.