Champurrado 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.