This recipe is from a cookbook written in the 1950's by Ruth Watt Mulvey and Luisa Maria Alvarez and is unusual because it uses eggs to make the chocolate.
A warm almost porridge-like drink made thick with masa. The chocolate version is Champurrado, other versions are flavored with fruits or nuts. This version is sweetened with piloncillo (Mexican unrefined brown sugar), cinnamon (canela), and vanilla bean.
Mexican chocolate mixed with warmed milk then frothed with a molinillo.
Mexican Champurrado is a special hot chocolate thickened with masa and flavored with piloncillo and aniseed.