Step 1

Add milk, piloncillo, Mexican chocolate, and cinnamon stick to a medium saucepan or pot. Heat over low-medium heat until the piloncillo and chocolate have completely dissolved. Stir frequently to make sure nothing sticks to the bottom of the saucepan.

Step 2

Remove and discard the cinnamon stick, using a strainer if it has broken into pieces.

Step 3

In a small bowl, add warm water and masa harina. Whisk together until the mixture is smooth.

Step 4

Add the masa harina mixture, vanilla extract, and salt to the saucepan. Whisk to combine.

Step 5

Bring to a simmer, reduce heat to low, and continue to cook, whisking frequently, for 25-30 minutes until thick, creamy, velvety, and smooth. The champurrado should be thick enough to coat the back of a spoon.

Step 6

Serve and garnish with a touch of ground cinnamon or a cinnamon stick.