Mexican Champurrado

Instructions

1. Prepare the masa mixture
   In a medium bowl, whisk the masa harina with 1 cup of warm water until smooth with no lumps. Set aside to let the masa hydrate for about 5 minutes.
2. Heat the milk mixture
   In a large pot, combine milk, remaining water, cinnamon sticks, and star anise (if using). Bring to a gentle simmer over medium heat, stirring occasionally. Do not let it boil.
3. Combine the mixtures
   Slowly pour the masa mixture into the simmering milk, whisking constantly to prevent lumps from forming. Continue to simmer and stir for about 10 minutes until the mixture begins to thicken slightly.
4. Add the chocolate
   Add the chopped chocolate tablet, brown sugar, vanilla extract, and salt. Reduce heat to low and whisk continuously until the chocolate is completely melted and the mixture is smooth and well combined.
5. Simmer to thicken
   Allow the champurrado to simmer for an additional 10-15 minutes, stirring frequently with a wooden spoon or molinillo (traditional Mexican wooden whisk) until it reaches your desired thickness. The champurrado should coat the back of a spoon but still be pourable.
6. Strain and serve
   Remove the cinnamon sticks and star anise. For an extra-smooth texture, strain the champurrado through a fine-mesh sieve. Serve hot in mugs, topped with whipped cream if desired.