Mexican Chocolate (Print Version)
# Ingredients:
01 -
1½ cups warm water.
02 -
2 teaspoons vanilla extract.
03 -
½ cup masa harina.
04 -
⅛ teaspoon fine salt.
05 -
4 cups milk.
06 -
1 cinnamon stick.
07 -
2 discs (3 oz each) Mexican chocolate.
08 -
2 ounces piloncillo.
# Instructions:
01 -
In a pan, toss in the milk, cinnamon stick, piloncillo, and chocolate. Warm it up and stir a lot until the piloncillo and chocolate are melted.
02 -
Take the cinnamon stick out and toss it. Strain if you think it's needed.
03 -
In a bowl, whisk together the masa harina and warm water until smooth. Pour it into the pot, adding vanilla and salt.
04 -
Cook on really low heat for 15-20 minutes. Whisk here and there until it's thick and sticks to the back of your spoon.
05 -
If you want it super smooth, blend using an immersion blender. Sprinkle some ground cinnamon on top and enjoy.
# Notes:
01 -
You can swap milk for plant-based options to make it dairy-free.
02 -
The mixture will get thicker as it cools down.