Champurrado With Honey Mexican Hot Chocolate

This recipe for champurrado uses canela (cinnamon), mexican chocolate, masa dough, milk and 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 it too thick , just add more milk.

For authenticity.

Froth the mixture with a mexican molinillo prior to serving.

cinnamon stick, mexican chocolate, masa harina flour, milk, honey