Champurrado

Ingredients

• 2 (about 3-inch) cinnamon sticks
• 5 whole black peppercorns
• 2 whole cloves
• 4 cups water
• 1 (8-ounce) piloncillo (unrefined cane sugar) cone, such as Goya
• 3 cups whole milk or unsweetened oat milk
• 2.7 to 3.17 ounces dark chocolate (70 to 85%) or Mexican chocolate, such as Taza Super Dark 85% (one 2.7-ounce package) or Ibarra or Abuelita tablets (one 3.17-ounce tablet)
• 1/2 cup masa harina
• 1/8 teaspoon kosher salt

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