Champurrado

Ingredients:
2 packets Coconut Maizepena (usually found in a Mexican tienda)
1 packet Chocolate Maizepena
1 gallon milk
1 disk Mexican chocolate (I used the brand Abuelita)
1 cinnamon stick
Brown sugar to taste

First, bring the majority of the gallon of milk to boil with the cinnamon stick. Break the chocolate disk into smaller pieces and set aside until the milk has begun to boil. Add in the chocolate pieces. While the chocolate is dissolving, mix the Maizepena into the remainder of the milk. It will be hard to mix as the Maizepena will thicken the solution, but once it is thoroughly dissolved add it into the boiled mixture. Add brown sugar to taste.

The mixture will need to be mixed occasionally to keep from congealing. Serve warm with pan dulce, as pictured below.