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A Mexican hot-chocolate wedding drink traditionally thickened with masa or cornmeal. (This version is nontraditional.) Mrs. Soriano's authentic recipe (at right) uses beans that may be difficult to find, so we offer the following alternative recipe: 2 ounces semi-sweet chocolate, chopped 3/4 cup hot water 1 quart whole milk 3 tablespoons sugar 1/2 of a vanilla bean, split 2 eggs, beaten 1 tablespoon and 1 teaspoon cornstarch dissolved in 4 tablespoons milk Cinnamon sticks to place in each cup (optional)

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Over medium heat, pour hot water over chocolate, and stir until melted. Heat milk, then add to chocolate. Add milk, sugar, and vanilla bean to mixture. Slowly whisk in the beaten eggs, then add the cornstarch-milk mixture until well-blended. Simmer mixture over a medium heat for 10 minutes, until the chocolate thickly coats spoon. Pour into cups, and serve warm.

Serves 6-8 cups.

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