Champurro (Mexican Cocoa) - Mexico - cooking recipe

Ingredients

1 cup evaporated milk
1 cup water
3 tablespoons flour
4 tablespoons cocoa, unsweetened
1 pinch salt
2 1/2 tablespoons sugar

Preparation

Heat the evaporated milk and water to nearly boiling, stirring frequently. Reduce heat.
Mix flour, sugar, cocoa and salt in a mixing bowl. Add 1/4 cup water.
Add cocoa mixture to the milk mixture and blend well.
Cook over medium heat, stirring constantly, until thick. Bring it to a low, bubbly boil.
Serve in mugs. Sprinkle with nutmeg.