Ingredients

Ingredients

• 2 (about 3-inch) cinnamon sticks
• 5 whole black peppercorns
• 2 whole cloves
• 4 cups water
• 1 (8-ounce) piloncillo (unrefined cane sugar) cone, such as Goya
• 3 cups whole milk or unsweetened oat milk
• 2.7 to 3.17 ounces dark chocolate (70 to 85%) or Mexican chocolate, such as Taza Super Dark 85% (one 2.7-ounce package) or Ibarra or Abuelita tablets (one 3.17-ounce tablet)
• 1/2 cup masa harina
• 1/8 teaspoon kosher salt

Instructions

1. Place 2 (about 3-inch) cinnamon sticks, 5 whole black peppercorns, and 2 whole cloves in a small saucepan. Toast over medium heat, shaking the pan occasionally, until fragrant, 3 to 4 minutes.
2. Add 4 cups water and 1 piloncillo cone. Increase the heat to medium high and bring to a simmer, carefully breaking the piloncillo apart with a spoon and stirring until it's fully dissolved. Let simmer for 5 minutes. Meanwhile, place 3 cups whole or oat milk and 2.7 to 3.17 ounces dark chocolate or Mexican chocolate in a large saucepan. Place on medium-low heat and whisk to dissolve the chocolate.
3. Pour the spice syrup through a fine-mesh strainer into the chocolate mixture; discard the contents of the strainer. Bring to a simmer, whisking to make sure the chocolate is dissolved. While whisking vigorously, slowly pour in 1/2 cup masa harina (the mixture will thicken). Continue to simmer, reducing the heat as needed and whisking or rolling a molinillo between your palms constantly to froth the champurrado, for 2 minutes. Add 1/8 teaspoon kosher salt and cook for 1 minute more.

Recipe Notes

Piloncillo substitute: 8 ounces dark brown sugar can be substituted for the piloncillo.

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days. Stir to recombine and reheat in the microwave or over low heat on the stovetop.