INGREDIENTS
Servings: 12
Water 
1 1/2 water
Cinnamon stick 
Whole clove 
1
Mexican chocolate 
2 tablets
Pinole
3/4 cup
Crushed piloncillo 
1 pinch
Star anise 
1 pod
Milk 
4 1/4 cups
Champurrado
Prep:
5 m
Cook:
15 m
Ready in:
20 m
DIRECTIONS
  1. In a saucepan, bring water, cinnamon, clove, and anise to a boil. Remove from heat. Let it steep until the water gets fragrant (10 min). Strain.
  2. In another saucepan over medium heat, combine milk, chocolate, and pinole. Whisk the mixture until the chocolate is dissolved (10 min). Remove the mixture from heat. Add piloncillo. Wait for the sugar to dissolve (5 min). Pour the cinnamon mixture into the chocolate mixture. Stir. Serve. 
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