Chilly temperature is the perfect excuse to indulge in a rich cup of Mexican hot chocolate. The main difference in champurrado from a traditional hot chocolate is the addition of cinnamon, vanilla and masa mixture that results in an aromatic, thicker, yet delicious hot beverage.
For an authentic champurrado, use Mexican chocolate such as the Abuelita brand, which is very popular in Mexico and highly available in U.S. Latino grocery stores! Also, cooking the drink in a clay pot brings out the flavor even more. For a lighter version of the original recipe, you can substitute your favorite calorie-free sweetener for sugar, panela or piloncillo and use water in place of milk (although the flavor is not as rich). I recommend using skim milk for a happy medium between calories and flavor.