Tascalate

Method

1. 1 Toast the tortillas in a dry pan until crispy and browned, then crumble them.
2. 2 Roasted until brown, not just dry, the aroma of roasted corn is the foundation of tascalate.
3. 3 Grind the biscuit crumbs together with cocoa powder, achiote, cinnamon, pine nuts, and sugar until finely powdered.
4. 4 Sift the powder twice to remove all the coarse particles; any remaining particles will make the drink gritty.
5. 5 Mix the powder with milk and cold water, then whisk vigorously until completely dissolved.
6. 6 Unlike sour fermented pozol, tascalate is sweet and best drunk cold immediately after mixing; add vanilla and ice.