Effortless Mexican Champurrado (Print Version)

# Ingredients:

01 - 3 cups water.
02 - 1/2 cup masa harina.
03 - 4 cups whole milk.
04 - 1 piloncillo cone or 1 cup brown sugar.
05 - 1 spoon vanilla.
06 - 2 chocolate tablets (6.2 oz).
07 - 2 cinnamon sticks.

# Instructions:

01 - Warm milk and toss in cinnamon sticks, but don’t let it boil.
02 - Pour water into masa harina and blend till there aren’t any lumps.
03 - Pour the blended mixture through a strainer into the heated milk.
04 - Keep stirring, letting the mixture thicken and bubble up.
05 - Put the heat low and mix in the chocolate, vanilla, and sugar until it’s all melted smoothly.
06 - Run it through a strainer if you’d rather have it extra silky.

# Notes:

01 - Make it ahead, about 30 minutes before, so it’s ready to go warm.
02 - Can stay fresh in the fridge for up to 3 days.
03 - Warm it back up gently and maybe add a bit of milk to thin it out.