SC - chocolate
ND Wederstrandt
nweders at mail.utexas.edu
Mon Jun 16 13:21:27 PDT 1997
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
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