Step 1

Pour the water (or water and milk) into a medium saucepan. Add the sugar and canela stick.

Step 2

, Set the saucepan over high heat and bring the liquid to a boil, stirring to dissolve the sugar.

Step 3

, Reduce the heat to medium and add the chocolate pieces, stirring to incorporate the chocolate as it melts.

Step 4

, Weigh your masa harina; or measure it by gently spooning it into a tablespoon, then sweeping off any excess.

Step 5

, Reduce the heat to low and whisk in the masa harina a little at a time, stirring constantly until the mixture is smooth.

Step 6

, Continue to heat the champurrado over low heat, whisking regularly, until it’s silky and thickened, 12 to 15 minutes.

Step 7

, Remove the champurrado from the heat, discard the canela stick, and serve as is or with a dollop of whipped cream.

Step 8

, Refrigerate any leftover champurrado in an airtight container for up to three days. Reheat over low heat in a saucepan or in the microwave, adding water or milk as needed for your desired consistency.