← Nouns Cooking · Mexican

Ingredients

• 750 ml Milk
• 1 Cinnamon stick
• 60 g piloncillo, chopped (or dark brown sugar)
• 90 g Mexican chocolate (1 tablet), chopped
• 50 g Masa harina
• 250 ml warm water
• 1 pinch Salt

Method

1. Warm the milk with the cinnamon stick and piloncillo in a saucepan over medium heat for 5 min, stirring, until the sugar dissolves. Do not let it boil over.
2. Add the chocolate and whisk until melted.
3. Whisk the masa harina into the warm water until completely smooth, with no lumps.
4. Pour the masa mixture through a sieve into the pan, whisking all the time. Add the salt.
5. Simmer gently for 8–10 min, whisking often and scraping the bottom, until it thickens to a pourable custard. Remove the cinnamon and serve very hot in mugs.

Tips

• If it gets too thick, whisk in a splash of hot milk or water.
• Most Mexican chocolate is gluten-free and dairy-free, but check the label; use oat milk for a dairy-free mug.

Sources

Written in our own words after cross-checking these recipes:

Kitchen Gidget Mexican Please