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Roast corn meal in a 450F
oven for 4-6 minutes until golden brown, but not bumed
Spread the meal evenly over a cookie sheet, and move it around twice while roasting by using a spoon
Cool, then add 1 part sugar to 4 parts corn meal, and flavor with powdered cinna- mon
Add 1/2 cup cold water to moisten, then cook slowly in hot milk for about 15 minutes
Be careful not to let the meal burn on the bottom of your pot
Stir con- stantly
Use as much pinole mix to milk as you would hot chocolate mix to water in making a medium strong cup
When the corn meal is soft, pour into cups and drink
It's consistency should be the same as a medium thick cup of hot chocolate.