Mexican Beverages

[charisstoma]

From the People of Mexico and their Food by Ann L. Burckhardt Capstone Press c.1996

Mexican Hot Cocoa
serving 1

¾ C milk
1 ½ T prepared cocoa mix
1/8 t vanilla extract
1/8 t ground cinnamon

Heat milk over medium heat, stirring frequently. When milk is hot and bubbles start to form around the pan edges, stir in cocoa mix. Stir until cocoa is dissolved.
Add vanilla extract and cinnamon.

Remove pan from heat. Beat chocolate until frothy. Pour into mug.

Blended Fruit Drinks
serving 1

¾ c milk or water
1 c fruit chunks
sugar to taste

Choose a fresh fruit, mango, strawberries, cantaloupe, papaya or pineapple. Wash and stem, peel fruit and cut into chunks.
Pour milk or water into blender enough to cover blades. Add fruit and blend on low until chunks start to break up then switch to high speed until fruit turns to liquid and may start to froth. Taste and stir in sugar , ½ t at a time. Pour into chilled glass.

It works best to make 1 serving at a time. Fruit juice can be used instead of water.
Try orange juice with cantaloupe or pineapple juice with strawberries.