Black Sesame Champurrado

Combine ½ cup (60 g) red masa harina and ½ cup warm water in a small mixing bowl; knead until a smooth, pliable dough forms (it will weigh 150–160 g). Let masa dough rest at least 2 minutes.

Meanwhile, add 1 cinnamon stick, 3¼ oz. (90 g) stone-ground chocolate rounds, and 2 cups water to a medium pot over medium heat. Cook, stirring occasionally, until chocolate is fully melted and incorporated into water, about 4 minutes. Stir in ⅓ cup maple syrup, 2 Tbsp. plus 1½ tsp. black sesame butter, and ⅛ tsp. vanilla extract. Cook until sesame butter breaks down and combines with chocolate mixture, about 1 minute. The mixture will look like black speckled liquid chocolate. Remove from heat.

Blend masa dough and 1 cup water in a blender until milky and smooth, about 45 seconds. Pour through a fine-mesh strainer into chocolate mixture, add an additional 1 cup water, and stir to combine.

Bring masa and chocolate mixture to a boil over medium heat. Lower heat to medium-low to keep at a simmer and cook, stirring constantly, until mixture is smooth and thick, 7–10 minutes. Serve hot.