A rich chocolate beverage seasoned with cinnamon and spices, sweetened with unrefined whole cane sugar, and thickened with masa harina.
Ingredients
2 (about 3-inch) cinnamon sticks
5 whole black peppercorns
2 whole cloves
4 cups water
1 (8-ounce) piloncillo (unrefined cane sugar) cone, such as Goya
3 cups whole milk or unsweetened oat milk
2.7 to 3.17 ounces dark chocolate (70 to 85%) or Mexican chocolate, such as Taza Super Dark 85% (one 2.7-ounce package) or Ibarra or Abuelita tablets (one 3.17-ounce tablet)
1/2 cup masa harina
1/8 teaspoon kosher salt
Instructions
7 to
17 ounces dark chocolate or Mexican chocolate in a large saucepan. Place on medium-low heat and whisk to dissolve the chocolate.Pour the spice syrup through a fine-mesh strainer into the chocolate mixture; discard the contents of the strainer. Bring to a simmer, whisking to make sure the chocolate is dissolved. While whisking vigorously, slowly pour in 1/2 cup masa harina (the mixture will thicken). Continue to simmer, reducing the heat as needed and whisking or rolling a molinillo between your palms constantly to froth the champurrado, for 2 minutes. Add 1/8 teaspoon kosher salt and cook for 1 minute more.Recipe NotesPiloncillo substitute: 8 ounces dark brown sugar can be substituted for the piloncillo.Storage: Leftovers can be refrigerated in an airtight container for up to 5 days. Stir to recombine and reheat in the microwave or over low heat on the stovetop.
