From the Muy Bueno Cookbook; a classic Champurrado made with water, milk, Mexican chocolate and masa.
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.
An earthy mixture of Viennese-roast coffee, cinnamon, aniseeds, and piloncillo (Mexican dark brown sugar). This drink is traditionally prepared in a earthenware pots called Ollas. The earthenware lends some of the special flavor to this drink.
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.
A spicy hot chocolate made with chile-infused milk, cinnamon, nuts and vanilla.