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Pinole and Champurrado - Mexico/Native

Champurrado is an extension of Mexican chocolate and Pinole.
Simply make Pinole and add hot chocolate to it; combining the two
drinks makes still a third, which is marvelously warming and
nourishing. 

This is also a healthy, nourishing and tasty drink. When the corn
meal is soft, pour into cups and drink. The consistency should be
the same as a medium thick cup of hot chocolate.

4 tsp. cornmeal
1 tsp. sugar
cinnamon
1 C. hot milk

Roast cornmeal in a 450F over for 8-10 minutes until brown BUT not
burned. Spread the meal evenly over a cookie sheet, and move it
around a couple of times while roasting, by using a spoon. Add 1 part
sugar to 4 parts yellow corn meal, and flavor with cinnamon. To
prepare, cook slowly in hot milk for about 15 min. Be very careful to
not allow the meal to burn on the bottom of the pot. Stir constantly. Use
as much Pinole mix to milk as you would hot chocolate mix to water in
making a medium/strong cup.