Place six cups of water in a saucepan as well as the piloncillo and the cinnamon stick. Heat up the water until it starts boiling, then lower the heat and allow it to simmer for about ten minutes until the piloncillo has completely melted. If you are using sugar, this will take less time, the sugar should dissolve in about 4 to 5 minutes.
Add the two Mexican chocolate tablets once the piloncillo (or sugar) has dissolved. Make sure to allow five minutes for the tablets to dissolve, stirring the mixture from time to time.
Pour the remaining two cups of water and mix in the masa harina in a medium bowl. Be sure to mix well with an egg beater to avoid forming any potential clumpiness. The texture should be very creamy.
Begin to pour the masa harina mixture into the saucepan slowly when the chocolate has finally dissolved while simultaneously stirring it to make sure there are no clumps again. If you want to avoid masa harina clumps, the easiest way would be to use a strainer to pour the mixture.
Set the heat to medium to high heat until the mixture begins to boil. Then lower the heat to a low setting and it should gently simmer, stir constantly.
Allow to cook for five more minutes. Although after approximately six to eight minutes, the mixture will begin to thicken.
Serve your Champurrado and enjoy! But be careful while serving, its thick consistency keeps the drink extremely hot!
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