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.
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.
Mexican chocolate mixed with warmed milk then frothed with a molinillo.
Mexican Champurrado is a special hot chocolate thickened with masa and flavored with piloncillo and anise seed. The drink is actually Mexican Atole with the addition of chocolate.