Champurrado
(A chocolate based, warm and thick Mexican drink)

4 cups water
2 whole cinnamon sticks
Bring to boil, then remove cinnamon sticks.  Add:
2 rounds Abuelita Mexican chocolate
8 cups milk
1 can evaporated milk
Stir over medium heat until chocolate is melted.  Mix together:
1 heaping tablespoon cornstarch
1/2 cup cool water
Add to main pot, then add:
1 cup brown sugar
Continue stirring over medium heat until warm and thickened.