Champurrado (Mexican Hot Chocolate) - cooking recipe

Ingredients

12 cups water, divided
3 cinnamon sticks
1 1/2 cups masa harina flour
2 cups brown sugar, packed or (6 ounce) piloncillo cones
1 ounce unsweetened baking chocolate
2 teaspoons vanilla

Preparation

In a large saucepan, combine 8 cups of the water and cinnamon; bring to a boil.
Place the remaining water and masa harina in a blender; cover and blend until smooth.
Pour the mixture through a fine mesh sieve into the cinnamon-water mixture.
Bring to a boil, reduce heat to low; cook, stirring constantly with wire whisk for 6 to 7 minutes or until thickened.
Stir in sugar, chocolate and vanilla extract.
Cook, stirring frequently, for 4 to 5 minutes or until chocolate is melted and flavors well blended.