SC - Re: sca-cooks V1 #165

[L Herr-Gelatt and J R Gelatt]

The best brand of Mexican chocalate that I like is Abuelita's and don't
forget your molina to whip it up.  If anyone lives where you cannot find it
send me your address and I will send you some.  Mexican chocalate is really
good on a cold day.

I read some where that the Spaniards drank it without milk, they just added
water and that it was not sweetened or sweetened much.  I have also read
where chocalate was sometimes mixed with cornmeal and served that way. I
have also had it with hot milk and beaten egg.  I can't remember where
maybe Diana Kennedy's books.

Side note:  I really appreciate the recipes that everyone sends in... I
have tried several and made my own variations.

Thanks.
Clare St. John