Atole

I had some maseca (corn flour) left from making tamales, so I looked up some recipes for a traditional Mexican drink made with milk and corn flour. It's called atole, and the chocolate version is champurrado. Basically, it's a super thick hot chocolate. Almost like pudding, actually. It's hot, frothy, and delicious, but don't make too much because it's hard to finish a lot.

There are variations in the recipe, but I heated up a big mug of milk (a cup and a half of liquid, esaily) in a saucepan, then added enough dark chocolate, cinnamon, and brown sugar to make it taste like a good hot chocolate. Ther are no rules, just mix to taste. Meanwhile, put 1/5 cup of corn flour in a blender jar. Vary the corn flour in the future if you want a thicker/thinner drink.

When the milk comes to a light boil, turn on the blender and slowly pour the boiling milk into the corn flour. Be careful, and slowly blend it for at least thirty seconds to cook the corn flour and get a good froth going. I think this would also be fantastic with some real vanilla beans instead of chocolate.