1Combine cinnamon and nutmeg in a large plastic bag and shake to mix.
Heat 1-inch of vegetable oil in a large skillet and fry one tortilla at a time until golden brown on each side. Drain on paper towels.
2Let cool slightly and place in bag with sugar mixture shaking lightly to coat.
3In a small saucepan. warm honey until easily stirred, but not liquid and add the Crema Mexicana.
Drizzle the Honey Crema over Buñuel's and serve immediately with Champurrado.