Champurrado -Thick Mexican Hot Chocolate

Name: Champurrado -Thick Mexican Hot Chocolate
Prep time: 15 min
Total time: 30 min
Ingredients: 1 cup GOYA® Masarica; 4 cups whole milk; 1 cone GOYA® Brown Sugar Cane – Piloncillo, chopped, or 8 oz. brown sugar; 2 disks (3 oz. each) Mexican chocolate, like Abuelita, chopped; ⅛ tsp. ground cinnamon

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Prep Time: 15

Total: 30

Servings: 12

Champurrado -Thick Mexican Hot Chocolate

Ingredients

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1 cup GOYA® Masarica4 cups whole milk1 cone GOYA® Brown Sugar Cane – Piloncillo, chopped, or 8 oz. brown sugar2 disks (3 oz. each) Mexican chocolate, like Abuelita, chopped⅛ tsp. ground cinnamon

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Instructions

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Step 1 Add Masarica to large, heavy saucepot. Using whisk, slowly add 4 cups water, whisking constantly until smooth and combined. Place saucepot over medium-high heat; bring Masarica mixture to boil. Step 2 Add milk, sugar cane, chocolate and cinnamon to pot. Bring milk mixture to boil, whisking constantly, until chocolate is melted and sugar cane is dissolved, 5-7 minutes more. Step 3 Remove pot from heat. Divide champurrado evenly among serving mugs.