disc mexican chocolate
*1/3 teaspoon Mexican vanilla
Combine all of the ingredients into the blender. Blend on high for 30-40 seconds.
Transfer to a medium saucepan and heat to medium/low.
After about 8-10 minutes, when champurrado begins to warm up you will need to stir it often. Turn heat up slightly.
As it heats up and becomes thicker, make sure to stir, scraping the bottom. You will get a few small lumps of masa harina, but nothing major. Serve right away.
Tips~ If you would like a thicker champurrado, dissolve 1 tablespoon of masa harina in some water and whisk into the hot champurrado.