2 tablets of Abuelita Chocolate
1 Piloncillo cone
1 cup of maseca
6 cups of water
3 cinnamon sticks
1 anise star
1 tbsp brown sugar
1 to 3 cups of regular milk (quantity depends on your preference for thickness)
1 pinch of cinnamon
Step 1: In a large pot, boil the water, anise, and cinnamon for about 45 minutes; then let it cool down for about 10-15 minutes and remove/discard cinnamon sticks.
Step 2: Then add the maseca little by little while whisking it. You want the maseca to dissolve in the liquid.
Step 3: Once done and the maseca is dissolved, re-warm the liquid and add the brown sugar, pinch of cinnamon, piloncillo and chocolate until it melts completely. You may mix with a wooden spin to help contents dissolve quicker and to keep the liquid from sticking to the pan.
Step 4: Once the piloncillo and chocolate melts, add 1 to 3 cups of milk and whisk while bringing to a boil, remove from the heat and serve.
Recipe Courtesy of the Spanglish Girl’s Guide Bloggista Alicia