1/2 cup Amaranth Flour
5 cups milk or water, according to taste
1/4 cup piloncillo (Mexican sugar cones), chopped fine or grated or dark brown sugar
1 stick cinnamon or 1/4 teaspoon ground cinnamon
1 vanilla bean (split lengthwise) or 2 teaspoons vanilla extract
In a large saucepan, whisk the milk or water into the flour, little by little, until completely mixed and free of lumps.
Heat over medium heat, stirring constantly, until it just begins to thicken.
Add piloncillo (or brown sugar) and cinnamon stick (or ground cinnamon).
Scrape seeds from vanilla bean into pan or add vanilla extract. Stir frequently until sugar is dissolved, then bring to a boil, stirring
constantly to keep it from becoming lumpy.
Remove the cinnamon stick. Serve hot in mugs.
Substitutions and Additions
Consider adding extra cinnamon to the batter after you pour it onto the griddle.
To turn this hot drink into a chocolate confection, do the following:
After removing from the heat, stir in approximately 3 ounces of chopped, Mexican chocolate
(or any chocolate you desire). Stir until everything is well blended and the chocolate has melted. Then whisk until frothy.