Authentic Mexican Champurrado – Creamy, Velvety Hot Chocolate with a Twist

In a medium saucepan, combine the masa harina with 1 cup of the milk. Whisk until the masa is fully dissolved in the milk and there are no lumps.
Add the remaining milk to the saucepan along with the cinnamon stick, sugar, and a pinch of salt. Heat over medium heat, stirring constantly, until the mixture starts to warm up.
Once warm, add the broken pieces of Mexican chocolate (or semisweet chocolate). Continue stirring until the chocolate is fully melted and incorporated into the mixture.
Reduce the heat to low and simmer the champurrado, whisking occasionally, for about 10 minutes or until the drink thickens to a creamy consistency.
Remove the cinnamon stick and stir in the vanilla extract. Taste and adjust sweetness by adding more sugar if desired.
Pour the champurrado into mugs and serve hot. You can garnish with a sprinkle of cinnamon or a small piece of chocolate if desired.
Serving and Storage Tips: