Champurrado

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

Yield: 6 (1-cup) servings

Ingredients

• 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

Instructions

1. Mix cornmeal, cocoa, cinnamon, salt and water in a saucepan. Heat to boiling, stirring constantly. Reduce heat to low.
2. Stir in milk and honey. Heat to simmering, stirring constantly. Do not boil.