Champurrado - Mexican Hot Chocolate - cooking recipe

Ingredients

1 cup water
2 cinnamon sticks
1 teaspoon vanilla extract (or 1/2 vanilla bean, split lengthwise)
3 (3 ounce) disks mexican chocolate (Ibarra or Abuelita chocolate)
3 (12 ounce) cans evaporated milk
1 (14 ounce) can condensed milk
1/2 cup masa harina flour, to thicken (or one 1.6 oz. packet Maizena cornstarch and vanilla powdered beverage mix)

Preparation

In a large saucepan, bring water and cinnamon stick to a boil.
Add chocolate, stirring until melted. Add vanilla.
Stir in the cans evaporated milk and the condensed milk; bring to a simmer.
Add the masa harina or cornstarch mixture, stirring well to combine.
Heat until thickened. Remove cinnamon sticks before serving.
May be served either hot or cold. Good with a splash of Grand Marnier for the adults, if desired.