Champurrado

Instructions

1. Pour 3 cups whole milk and 3 cups water into a large saucepan over medium heat.
2. Add 2 ounces piloncillo,3 whole cloves, 2 pods star anise, and 1 cinnamon stick. Heat until it starts boiling, then reduce the heat to a simmer for about 10 minutes or until the piloncillo has dissolved.
3. Add 2 (3-ounce) discs Mexican chocolate (Abuelita brand). Whisk occasionally for 5 minutes until the chocolate has melted.
4. In a medium bowl, add 1½ cups warm water, then whisk in ½ cup Masa Harina until combined.
5. Pour the Masa Harina mixture into the saucepan through a fine mesh strainer. Straining the mixture is important to achieve a smooth texture! Quickly whisk in the mixture to prevent any clumping.
6. Increase the heat to bring the champurrado to a boil. Once it starts boiling, then reduce the heat to a simmer, whisking continuously. After 8-10 minutes, the mixture will thicken. Once it starts to thicken, cook an additional 5 minutes.
7. Remove the champurrado from the heat and add 2 teaspoons Mexican vanilla, and a pinch of salt. Allow it to cool slightly before serving.