Tonight in cooking class we made champurrado, a drink made from boiling corn, straining it, and mixing in chocolate (Oaxacan chocolate from Mayordomo, a chocolate store as omnipresent in the Zocalo as Starbucks in other places). We first tried the corn milk (atole). No sugar, no canela (cinnamon), just hot corn and water. It was okay, but add some cinnamon and chocolate, and create foam on top and you have a rich and delicious beverage, better than cocoa ever dreamed of being.
When I was a child, we would occasionally have what my dad called cocoa and dippers for dinner: toast, buttered and cut into strips of four, and cocoa. I had the equivalent tonight, but it was the luxury version, no Swiss Miss and Wonder Bread. We had our handmade (again, there was a lot of actual hands in this) champurrado and pan de yema (egg yolk bread). Delicious.
shewhodaresnothing 