Champurrado

• 1/2 cup fresh masa, or 1/2 cup masa harina mixed with 1/3 cup hot water
• 1 1/2 cups water
• 1 (3-inch) piece canela
• 3 cups whole milk
• 3 ounces Chocolate Tablets (page 26)
• 2 ounces chopped piloncillo, or 1/3 cup raw sugar and 2 teaspoons molasses

1. Combine the fresh masa with the 1 1/2 cups water and the canela in a medium pot and cook over medium heat, stirring with a whisk, until it begins to bubble.
2. Add the milk, chocolate, and piloncillo.
3. Bring the mixture to a simmer, stirring until everything is melted and blended together.
4. Discard the canela.
5. Serve as is or strain it if desired (the slightly grainy texture is more authentic, however, and I actually quite like it).
6. Pozol is another wonderful beverage that has been around since pre-Hispanic times; it is made with toasted corn and water, left to ferment in some regions, and then served ice cold.

fresh masa, water, canela, milk, chocolate tablets, sugar

Taken from www.epicurious.com/recipes/food/views/champurrado-384126 (may not work)