A couple things:
For authentic mexican taste, use canela sticks aka spanish cinnamon (available at your local latino market).
I did a couple batches simultaneously. Like other users, I opted to use a can of evaporated milk in this recipe instead of the milk called for.
To strain, you can use jelly bags or a fine sieve.
I tossed the recipe together in my slow cooker and let it do its' thing all day, blitzed part-way through with my immersion blender, and strained. It was nice and thick and creamy, so this way you can add water till its the texture you like, and let people do their own sugar so they're happier with the resulting beverage.
I also did a batch of this in a solar oven sans milk.
2 users found this review helpful
Jul. 17, 2011