Mexican chocolate mixed with warmed milk then frothed with a molinillo.
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.
This recipe is from the National Honey Board, Honey.com. Visit their website for more recipes, information for Kids and Teachers as well as health and nutrition information. This recipe for Champurrado uses canela (cinnamon), Mexican chocolate, masa dough, milk and honey.
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.