As we sipped from our cups at the slightly sweet liquid, Alondra explained that it was a common country drink. "My grandparents," she told us, "would have a thicker version of this for breakfast."
I liked it, a sort of simple horchata. And I decided to try reinventing it, and the breakfast version, too. So I got out a pot, poured in some flour, and stirred over heat until the flour got a little clumpy and smelled cooked. Then I poured in some water and added honey, stirring until it was a nice paste.
It's pretty good as a breakfast. Kind of like Malt-O-Meal or similar cereal-based products. I prefer it over oatmeal. And you can flavor it any way you want- flour is already dry, but when you toast it, you dehydrate it further. It can suck up a surprising amount of liquid, and is really good with hot water, honey or agave nectar, and a bit of milk. It would definitely suck up any other flavor you poured on as well.
So there's your insanely cheap, surprisingly delicious breakfast (or, with a much higher water to flour ratio, drink).
Flour. Stirred on stovetop (constantly or it will burn!). And then added to liquid. As simple as it gets.