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.