From the Muy Bueno Cookbook; a classic Champurrado made with water, milk, Mexican chocolate and masa.
From the California Culinary Academy's "Southeast Asian Cooking". Lemongrass tea can be served hot or iced.
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.