This recipe is from the National Honey Board, Honey.com. Visit their website for more recipes, information for Kids and Teachers as well as health and nutrition information. This recipe for Champurrado uses canela (cinnamon), Mexican chocolate, masa dough, milk and honey.
Mexican chocolate mixed with warmed milk then frothed with a molinillo.
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.
Our Mayan Hot Chocolate recipe is a spicy hot chocolate made with chile-infused milk, cinnamon, nuts and vanilla.
From the California Culinary Academy's "Southeast Asian Cooking". Lemongrass tea can be served hot or iced.