Directions for Champurrado:

1. Combine all but 2 cups water, piloncillo, Mexican chocolate, cloves and cinnamon stick in a large saucepan over medium heat.
2. While the piloncillo and chocolate dissolve, add remaining 2 cups water to blender. Break off small pieces of masa and add to blender. Blend until smooth; about 2 minutes.
3. Once piloncillo and chocolate mixture has come to a boil, remove cloves and add masa mixture through a fine mesh strainer. Decrease heat to medium low and simmer for 20 minutes, stirring frequently.
4. Five minutes before turning off heat, add vanilla extract and continue stirring until mixture is thick and can coat the back of a spoon.
5. Remove from heat and let rest for 10 minutes. Serve.Directions for Masa:
6. Combine instant corn masa flour, all-purpose flour and salt in a medium bowl through a fine mesh strainer. Add water. Knead flours until a smooth ball of masa forms; about 10 minutes. Measure out 300 grams of masa. Set aside. Reserve any remaining masa for making tortillas.