Champurrado (Mexican Hot Chocolate)

2 C water
½ C masa harina
2 C milk
2 chocolate para mesa (mexican chocolate circles)
2 piloncillo (about 6oz unrefined brown sugar)
2 cinnamon sticks


Pour water into stock pot over medium heat.
Slowly add masa stirring with a whisk.
Stir in chocolate.
Drop in piloncillo and cinnamon stick.
Once chocolate and piloncillo melts add milk.
Let simmer for at least 1 hour.


Hint: if the piloncillo doesn't dissolve, remove and chop, then return to pan.
Store leftovers in refrigerator, add more milk and reheat.