In a large pot, combine the water, piloncillo, cinnamon sticks, and Mexican chocolate disks. Heat over medium heat, stirring frequently until the piloncillo and chocolate have completely dissolved. The mixture should be smooth and aromatic.

Pour in 7 cups of milk and stir until everything is well combined. Keep the mixture warm over low heat while you prepare the masa harina.

In a dry skillet over medium heat, add the masa harina and toast it for 2–3 minutes, stirring constantly. This step enhances the flavor and helps remove any raw taste from the corn flour. Be careful not to let it burn. Once toasted, transfer it to a mixing bowl.

Add the evaporated milk and 1 cup of milk to the toasted masa harina. Whisk until the mixture is completely smooth with no lumps — this will help you achieve that velvety texture champurrado is known for.

Slowly pour the masa harina mixture into the pot with the warm chocolate mixture, whisking continuously to prevent lumps. Remove the cinnamon sticks.

Lower the heat to low, cover, and simmer for 15–20 minutes, stirring occasionally. The champurrado will gradually thicken as it cooks — you’re looking for a consistency slightly thicker than hot chocolate but still pourable.

Pour the hot champurrado into mugs, serve immediately, and enjoy! For an extra treat, pair it with pan dulce, tamales, or sprinkle a bit of cinnamon on top.