Champurrado recipe

This is a very thick pre-Columbian beverage, still made in Mexico today.

1 cup atole blue (or yellow) cornmeal
1/4 cup cocoa
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups water
3 cups milk
1/2 cup 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-cup) servings.