An earthy mixture of Viennese-roast coffee, cinnamon, aniseeds, and piloncillo (Mexican dark brown sugar). This drink is traditionally prepared in a earthenware pots called Ollas. The earthenware lends some of the special flavor to this drink.
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.
From the Muy Bueno Cookbook; a classic Champurrado made with water, milk, Mexican chocolate and masa.
Mexican chocolate mixed with warmed milk then frothed with a molinillo.