Champurrado Mexican Hot Chocolate

Ingredients

• 2 Cinnamon Sticks

• 1 Whole Star Anise

• 1/4 Cup Masa Harnia

• 2 Cups Milk

• Piloncilio, 3 ounces finely chopped

• Ibarra Chocolate, 1/2 disk.

Instructions

1. Bring 3 cups of water to a boil and add cinnamon and star anise.

2. Remove from heat and let water steep for 10 minutes.

3. Remove cinnamon and star anise from pot and return to low heat.

4. Slowly add the masa, 1/3 at a time, until completely dissolved.

5. Add piloncilio, Ibarra chocolate, and milk, mixing until dissolved.

6. Use a whisk or mlinollo to froth the drink before serving.

7. Serve hot and enjoy!