Mexican Champurrado
A special hot chocolate thickened with masa and flavored with piloncillo and aniseeds.

Serves: 4 - 5

I N G R E D I E N T S
1/2 cup fresh masa (corn dough) or 1/2 cup masa flour (masa harina) mixed with a 1/4 cup hot water to blend
2 1/4 cups milk
1 1/2 cups water
1 disk Mexican chocolate
3 tablespoons piloncillo, chopped or 1/3 cup brown sugar plus 2 teaspoons molasses
1/4 teaspoon crushed aniseeds (optional)

I N S T R U C T I O N S 
Place the water and the masa into the jar of a blender and blend until smooth. Transfer to a medium sized saucepan. 
Add the milk, chocolate, piloncillo (or sugar, molasses combination) and the aniseeds if you wish to use them.  Bring the mixture to a simmer, whisking with a molinillo or whisk until the chocolate and sugar is melted and well-blended.  Strain the mixture through a medium sieve (optional) and serve hot, in mugs.