Traditional Mexican champurrado

Ingredients to make traditional Mexican Champurrado:

• 12 cups Water, divided
• 3 cinnamon sticks
• 1½ cups of cornmeal dough
• 1½ cups brown sugar or 2 large 6-ounce cones piloncillo (Mexican brown sugar)
• 29½ milliliters Unsweetened Baking Chocolate (half a 2 oz. bar)
• 2 teaspoons of vanilla extract

How to make traditional Mexican Champurrado:

1. Combine 8 cups of water and cinnamon in a large pot. Bring it to a boil to start preparing the Mexican champurrado.
2. Pour the rest of the water and flour into a blender and cover. Blend until a homogeneous mixture remains. Pass the mixture through a fine strainer, pouring it into the pot that contains the water with the cinnamon.
3. Let it boil. Reduce the heat to the lowest setting, cook the champurrado stirring constantly with a wire whisk for 6 to 7 minutes, or until the mixture thickens.
4. Add the sugar, chocolate and vanilla extract. Cook the champurrado, stirring frequently, for 4 to 5 minutes, or until the chocolate is melted and the flavors have combined.
5. Serve the traditional Mexican champurrado pipinghot for breakfast. You can accompany it with a corn tamale, sour, or the one you like best, or opt for sweeter options such as cinnamon rolls or vanilla cookies