Recipe for cooking champurrado
Recipes from Mexico :: Mexican Beverages
This is a very thick pre-Columbian beverage, still made in Mexico today. 1 c. atole blue (or yellow) cornmeal
1/4 c. cocoa
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 c. water
3 c. milk
1/2 c. honey Mix cornmeal, cocoa, cinnamon, salt and water in a saucepan. Heat to boiling, stirring constantly. Reduce heat to low. Stir in milk and honey. Heat to simmering, stirring constantly. Do not boil. Makes 6 (1-c.) servings.
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