Cinnamon stick Piloncillo large cone Water Masa harina Pumpkin puree can Milk
Add piloncillo and cinnamon to a large stock pot. Pour in water and cook until the piloncillo is dissolved.
Dissolve masa harina with water until smooth, then, add this mixture to the cinnamon tea. Whisk occasionally until it comes to a boil.
Add chocolate, pumpkin and milk
Add Mexican chocolate, pumpkin, and milk. Whisk until smooth and bring to a boil.
Pour the Pumpkin Champurrado into a big cup and serve warm. Thick, rich, and hits just the spot on cool fall nights.