FOR THE FOAM:

1. Toast the cacao and the balam, set aside and allow to cool to remove the husks.
2. Toast the rice on low heat until it become light brown, let cool then grind in a spice grinder or on your metate.
3. Grind the wheat berries to the same fine consistency as the rice.
4. Blend all ingredients until it forms a paste, best is to pass through a molino or metate but a food processor will also work.
5. Add a bit of water at a time until a soft paste is formed.
6. Place the paste in a bowl and add about 2 cups of cold water, mix with a molinillo until you develop a lot of froth. Watch this video for a visual of the process. 

FOR THE ATOLE:

1. Boil the corn in the water and once it is soft, liquefy, strain, and continue to boil with the sugar until it becomes thick like a porridge or atole.