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Ingredients:
12 cups water
3 cinnamon sticks
1 1/2 cups flour (mexican corn flour)
1 1/2 cups packed brown sugar or 2 large Piloncillo chunks
1 oz. (half of 2-oz.bar) unsweetened chocolate baking bar
2 tsp. vanilla extract
Instructions:
Combine 8 cups water and cinnamon in large saucepan bring to a boil. Place remaining water and flour in blender container cover. Blend until smooth. Pour mixture through fine mesh sieve into cinnamon water mixture. Bring to a boil. Reduce heat to low; cook, stirring constantly with wire whisk, for 6 to 7 minutes or until mixture is thickened. Stir in sugar, chocolate and vanilla extract. Cook, stirring frequently, for 4 to 5 minutes or until chocolate is melted and flavors are blended very well. You can use milk instead of water if you please.
Serve your Mexican Champurrado with churros it is delicious!
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