Champurrado (Mexican Hot Chocolate)

Ingredients

• 1.5 cups water
• 1 cinnamon stick
• 1 whole clove
• 1 pod star anise
• 4.25 cups milk
• 2 tabletss Mexican chocolate , such as Chocolate Ibarra
• 0.75 cups pinole , coarse ground maize flour
• 1 pinch crushed piloncillo , Mexican brown sugar cone

Instructions

1. 1

   Place water, cinnamon stick, clove, and star anise in a saucepan over medium heat; bring to a boil. Remove from heat and allow spices to steep until water is fragrant, about 10 minutes; strain.

2. 2

   Heat milk, chocolate, and pinole in a separate saucepan over medium heat, whisking until chocolate is dissolved and liquid is thickened, about 10 minutes. Remove from heat; add piloncillo and let rest until sugar is dissolved, about 5 minutes more. Pour cinnamon water into chocolate mixture and stir to combine.