Champurrado, a chocolate-based drink with corn flour added to thicken it, is a very popular drink during Dia de los Muertos (Day of the Dead) and Las Posadas during Christmas season.
- 3 cups of water
- 2 cinnamon sticks
- 1 anise star
- 1/4 cup masa harina
- 2 cups milk
- 1/2 disk Mexican chocolate, chopped (Abuelita or Ibarra chocolate)
- 3 ozs. piloncillo, chopped or 1/2 cup packed brown sugar
- Ina large saucepan, boil water with the two cinnamon sticks and anise star.
- Remove from the heat, cover and let the cinnamon sticks and anise star steep for about 10 minutes.
- Remove the cinnamon sticks and anise star, return to low heat and slowly add the masa harina to the warm water, whisking until combined.
- Add milk, chocolate, and piloncillo.
- Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally.
- Serve immediately.