Champurrado - Mexican Hot Chocolate

• 1 cup water
• 2 cinnamon sticks
• 1 teaspoon vanilla extract (or 1/2 vanilla bean, split lengthwise)
• 3 (3 ounce) disks mexican chocolate (Ibarra or Abuelita chocolate)
• 3 (12 ounce) cans evaporated milk
• 1 (14 ounce) can condensed milk
• 1/2 cup masa harina flour, to thicken (or one 1.6 oz. packet Maizena cornstarch and vanilla powdered beverage mix)

1. In a large saucepan, bring water and cinnamon stick to a boil.
2. Add chocolate, stirring until melted. Add vanilla.
3. Stir in the cans evaporated milk and the condensed milk; bring to a simmer.
4. Add the masa harina or cornstarch mixture, stirring well to combine.
5. Heat until thickened. Remove cinnamon sticks before serving.
6. May be served either hot or cold. Good with a splash of Grand Marnier for the adults, if desired.

water, cinnamon sticks, vanilla, chocolate, milk, condensed milk, masa harina flour

Taken from www.food.com/recipe/champurrado-mexican-hot-chocolate-444772 (may not work)