Mexican chocolate mixed with warmed milk then frothed with a molinillo.
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.
From the California Culinary Academy's "Southeast Asian Cooking". Lemongrass tea can be served hot or iced.
This recipe was developed by Zarela Martinez in her book The Food and Life of Oaxaca. This blend can be used to make your own Mexican cocoa drinks such as Champurrado (chocolate Atole) or just hot chocolate.