Time 40 minutes
Yields Makes about 5 quarts or 20 1-cup servings

In a 2-gallon stock pot, bring 2 quarts of water and the cinnamon sticks to a boil over high heat.


Meanwhile, in a blender, combine half of the masa with 1 quart water to form a slurry (the blender should be three-fourths full). Add the rest of the masa to the slurry and blend to combine. Add the masa slurry in a thin, steady stream to the cinnamon water and stir to combine, still over high heat.


Add the chocolate pieces to the blender, along with the evaporated and condensed milks. Blend the chocolate mixture completely, then slowly stir it into the stock pot. Stir in the milk.


Continue to cook until the mixture comes to a gentle boil, stirring constantly. Adjust the consistency by whisking in additional masa as desired, gently boiling the mixture a few minutes to allow the masa to cook and thicken. Adjust sweetness as desired with sugar.


Remove the champurrado from the heat and strain to remove the cinnamon sticks. Serve immediately, or cool and refrigerate until needed. It will keep for 3 days refrigerated.

Adapted from Patricia Rubalcava. Abuelita and Ibarra Mexican chocolate tablets are available at most grocery stores. Champurrado can be garnished with cinnamon sticks, if desired.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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