Serves: 6
Total Calories: 22
1. In a medium bowl, whisk to blend the masa harina with about 1/2 cup of the water. Add remaining water and whisk very well. Let stand about 5 minutes, whisking 3 to 4 times. Pour the masa-water through a fine-mesh strainer into a heavy-bottomed saucepan. Bring to a boil over low heat, whisking constantly, 6 to 8 minutes, or until thickened.
2. Add the chocolate pieces, cinnamon, and sugar to the masa mixture and continue whisking constantly until the chocolate is melted, about 5 minutes. Keep the heat low or medium-low to prevent scorching. Add the milk gradually, whisking all the while, and cook until the champurrado is creamy and steaming hot. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate Masa Drink recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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