- Yield: 12 servings
- 1-- cinnamon stick
- 1cup cup (6 ounces) Mexican chocolate, chopped
- 1cup fresh ground smooth corn dough for tortillas )or 1/2 cup powdered masa harina mixed with 1/2 cup warm water)
- 10cups milk
- 2cups pure honey
- Add cinnamon, Mexican chocolate and two cups of water to a stock pot . Bring to a simmer, stirring constantly until chocolate melts. In a separate bowl mix the corn dough with a cup of water until smooth.
- Pour corn mixture into the hot chocolate, stirring constantly. Add the milk and honey to the pot, let it simmer over low heat, stirring frequently until the milk thickens, being careful not to let milk burn. Champurrado should be the consistency of heavy cream. If yours is too thick, just add more milk.