The recipe was featured in the fall issue of Edible Marin. Given we have several pages of information on the traditional sugar skull we though a healthy version may be of interest.
Traditional recipe for Chongos Zamoranos by Jose Luis
Mexican Atole is a traditional 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.