How to make it
4 steps. Take it one step at a time.
Combine water, cinnamon stick, and piloncillo
In a medium saucepan, combine water, cinnamon stick, and piloncillo. Bring to a boil, then reduce heat and simmer for about 10 minutes until the piloncillo is fully dissolved and the water is infused with cinnamon.
10 minWhisk the masa harina
In a separate bowl, whisk the masa harina with the milk until completely smooth and no lumps remain.
Slowly pour the masa and milk mixture
Slowly pour the masa and milk mixture into the saucepan with the water, whisking constantly to prevent clumping. Add the Mexican chocolate discs and a pinch of salt.
Continue to cook
Continue to cook over medium-low heat, whisking frequently, for 10-15 minutes. The mixture should thicken significantly and the chocolate should be completely melted and frothy. Remove the cinnamon stick before serving.
15 min
A little kitchen wisdom
Using a wooden 'molinillo' whisk will give you the most traditional frothy texture. If you can't find piloncillo, dark brown sugar is a good alternative.
