Champurrado (Chocolate Atole) - cooking recipe

Ingredients

6 cups whole milk
1 cup masa harina (corn flour)
2 cups water
1 cup brown sugar, firmly packed
3 ounces unsweetened chocolate, grated
1 cinnamon stick

Preparation

Heat the milk and chocolate in a saucepan, stirring to dissolve the chocolate.
When chocolate is completely dissolved, remove from the heat and set aside to keep warm.
Mix the masa harina with the water in another saucepan; place over low heat, add the cinnamon stick, and cook until the mixture has thickened and the masa becomes translucent.
Add the chocolate milk and sugar. Stir to dissolve the sugar and simmer for a few minutes.
Remove the cinnamon stick and serve the champurrado hot in cups or mugs.