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.
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.
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.