Guest guest Posted November 6, 2002 Report Share Posted November 6, 2002 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). Quote Link to comment Share on other sites More sharing options...
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