Southwestern Toasted Corn Drink

[Guest guest]

Southwestern Toasted Corn Drink

Toasting very finely ground corn is the secret to how Native Americans both

ate and drank corn. Often the corn was toasted and reground several times

to make it finer and finer, like instant flour today. Toasting also

preserved it so that the corn would keep without spoiling while tribes were

traveling or fighting or migrating. The recipe here is standard in the

Southwest for those who, like myself, enjoy the combination of

hot-bitter-sweet.

 

 

 

¼ cup Wonderslim cocoa powder

 

1 Tbsp. chili powder

 

1 tsp. ground cinnamon

 

½ tsp. salt

 

½ cup masa harina

 

1/3 cup milled cane sugar

 

1 quart Silk soymilk, vanilla flavor

 

2 cups Silk creamer, French vanilla or original

 

 

 

In a 3-qt saucepan, toast the masa harina until it browns. Mix in the

cocoa, chili, cinnamon and salt.

 

 

 

In a separate pan bring the soymilk and creamer to a boil; stir in the

milled cane sugar to dissolve. Add slowly to the corn mixture, stirring

constantly. Simmer the liquid 5 or 10 minutes until it is silky. Serve hot

or cold. (You may need to add more liquid if you serve it cold, because it

will thicken as it cools).

 

 

 

_______________

Tired of spam? Get advanced junk mail protection with MSN 8.

http://join.msn.com/?page=features/junkmail