Champurrado - Mexican Hot Chocolate

A rich and creamy drink made from Mexican chocolate, milk, cinnamon, vanilla, and thickened with masa harina. We had this for Christmas and again with breakfast the next morning--delicious! From my son in law, Greg. Recipe is a combo of his sister Vicki's recipe and his mother's more traditional recipe, and we love it! For adults, you can add a splash of Grand Marnier liqueur to your mug of hot chocolate, if desired.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1  cup water
• 2  cinnamon sticks
• 1  teaspoon vanilla extract (or 1/2 vanilla bean, split lengthwise)
• 3 (3 ounce)  disks  mexican chocolate (Ibarra or Abuelita chocolate)
• 3 (12 ounce) cans evaporated milk
• 1 (14 ounce) can  condensed milk
• 1⁄2 cup masa harina flour, to thicken (or one 1.6 oz. packet Maizena cornstarch and vanilla powdered beverage mix)

Directions

1. In a large saucepan, bring water and cinnamon stick to a boil.
2. Add chocolate, stirring until melted. Add vanilla.
3. Stir in the cans evaporated milk and the condensed milk; bring to a simmer.
4. Add the masa harina or cornstarch mixture, stirring well to combine.
5. Heat until thickened. Remove cinnamon sticks before serving.
6. May be served either hot or cold. Good with a splash of Grand Marnier for the adults, if desired.