Picture by Lorenia Flickr

A traditional coffee that it´s a must drink to start the day´s activities. But we are not talking about regular coffee, this cafe de olla is unique because is sweetened with piloncillo and it has to be prepared in a clay bowl. Here the recipe:

Ingredients:

• 4 Cups of water
• 4 Tablespoons ground coffee (of your choice, but not decaf)
• 4 Cinnamon sticks
• Piloncillo to to taste

Directions:

Pour the 4 cups of water into the clay bowl, the 4 cinnamon sticks and some of the piloncillo and set over medium-high heat. Stir the water frequently so the piloncillo dissolves and don´t stick to the bowl. (try the water as you add some of the piloncillo so is not too sweet).

When the water is boiling and the piloncillo is well dissolved, use a strainer to remove all the cinnamon residues and keep boiling for another 2 minutes now in low heat.

Add the 4 tablespoons of the ground coffee and keep boiling for 5 more minutes with a lid on the bowl. Let the coffe settle and use the strainer one more time if necessary.

Serve hot on a clay cup and enjoy with sweet bread.

Recipe Posted by Magdiel.

Becky Luigart Stayner

Jamaica flower iced tea is prepared from a flower called Jamaica (hibiscus sabdariffa) and its very popular here in Mexico. It is said that this flower arrived to Acapulco on the ships coming from India as part of the trade of products between the Nueva España and Asia.

In Egypt, this flower is called “karkade”. Their custom is to drink karkade cold, but during winter they prefer it as a hot drink, and its used in some places or hotels to give a good welcome to the visitors.

The Flower

This plant is a bush, and sometimes reach 9 or 10 feet tall. It is cultivated mainly around June, the first flowers blossom during November, and finally the flowers are harvested during December and January. Once you get the flowers, they are dried under the sun for about 3 or 4 days, time in which the flower can be packed and distributed.

Some of the benefits of this Jamaica flower tea can be listed as diuretic, laxative, digestive, but also can be used to stabilize high blood pressure and artery and kidney purifier.

Recipe

Ingredients:

• 1 Cup Jamaica flower
• 5 Cups water
• Sugar to taste
• Ice cubes

Directions:

First, wash the flowers with water until you see that water comes out clean. In a deep bowl, put 3 cups of water and the cup of Jamaica flower and bring to a boil. Leave it boiling for about 15 – 20 minutes. After that, take it off the fire and add the 2 other cups of water. Let it cool down for a while and with a strainer (to separate the flowers and the tea), pour the water into a jar. Add the ice cubes that you consider appropriate and sugar to taste. Enjoy!

Posted by Magdiel

Pulque is another traditional beverage (3-4 % alcohol) made from the juice of the maguey or agave plant. Is this beverage the same as tequila? No, tequila is fermented and destilled to make a strong alcohol, while pulque is a milky , slightly foamy and somewhat viscous beverage made by fermeting (not destilling) the fresh sap of certain types of maguey.

There are many versions of where pulque comes from. Some people say it was one of the earliest alcoholic beverages produced in Central America, others say pulque originated as part of  some religious ceremonies and offered to Tepoztecatl, an Aztec god.

What ever the case, a study of pulque has shown that it is a nutritious drink that provides among other things Thiamine, Riboflavin, Niacin, Pantothenic Acid as well as a benefitial microbial community for the human digestive system.

Unlike tequila, most Mexicans turn up their noses at the mention of pulque. It is considered a crude, peasant drink, and not nearly as desirable as beer and other spirits. Part of pulque’s bad reputation comes from years of abuse by alcoholic campesinos (farmers), who would drink gallons of it daily, starting in the morning and going all day.

Pulque was sold in casual backyard type business called pulquerias. Usually just a few tables and chairs, sometimes pigs, chickens, or dogs were kicked around at one’s feet. The pulque was traditionally served in calabash gourds, but by the 1970’s, plastic buckets were commonly used. You can still find pulque vendors with their donkeys carrying the pulque bags, but although it may be sad to say, the golden age of pulque and the pulquerias is over now being part of the story of Mexican drinks.

Posted by Magdiel

Champurrado (CC photo by digitalramble courtesy of Flickr)

Ingredients:

• 2 Cups Masa (Nixtamalized maize dough) or Masa Harina (Mexican Corn Flour)
• 4 Quarts water*
• 3 Cinnamon Sticks
• 2 Large Piloncillo Cones (about 6 Ounces each) or 1 1/2 Cups Dark Brown Sugar + 2 Teaspoons Molasses
• 2 Large Tablets of Nestle “Abuelita” Chocolate (from the 540 gram box)
• 2/3 Cup “Nesquick” Chocolate-Flavored Powder Drink

*Note: Instead of some of the water, you can substitute it with regular or evaporated milk to give it a thicker consistency.

Champurrado (CC photo by kimberlykv courtesy of Flickr)

Directions:

Dissolve the masa or masa harina in 1 quarter of water. if you’re using masa, you’ll need to work it through your fingers in the water to get rid of any lumps. Pour through a strainer into a large heavy-bottomed pot set over medium-high heat. Add the cinnamon sticks, piloncillo cones, and the other 3 quarts of water. Stir often with a large wooden spoon while bringing to a boil. reduce heat to a low and add the Abuelita, Nesquick, and  Cal-C-Tose chocolates. Continue stirring to dissolve the piloncillo and chocolate. Continue to cook until thickened. Remove the cinnamons sticks.

Serve with tamales or sweet bread.

Makes 16 servings

Posted by Lindsay

Champurrado (CC photo by burrodeoaxaca courtesy of Flickr)

Atole is a hot beverage native to Mexico and Central America originating before the pre-Hispanic era. Traditionally, atole is made from nixtamalized maize dough, which is sold by the kilo and available in tortilla shops and markets throughout Mexico. The nixtamalization process involves soaking and cooking corn in limewater, then hulling, washing, and grinding it into dough (fresh masa). This process not only makes the corn easier to grind but also more nutritional and flavorful. When it’s dried and powdered, it’s called masa harina. Depending on availability in your area, you can use either masa or masa harina to prepare atole. Don’t substitute regular cornmeal or corn flour because the corn used undergoes a different process, resulting in a very different flavor.

Traditionally, atole is sweetened by adding piloncillo, which is an unrefined sugar with a high molasses content that’s pressed into cones. If you can’t get piloncillo in your area, you can substitute 1 1/2 cups dark brown sugar and a few teaspoons of molasses.

What was originally a combination of sweetened corn flour and hot water has evolved into a wide variety of concoctions: vanilla, cinnamon, chocolate (Champurrado), strawberry, guava, pineapple, blackberry, plum, mango, tejocote (kind of like a little apple), coconut, pecan, almond, and peanut.

We cannot fail to mention here that the custom in Mexico is to accompany your steaming hot atole with a tamal or two. And, of course, it all tastes even better when enjoyed in the company  of friends and family. We recommend you try the Champurrado (chocolate atole) first – luscious, rich, and creamy!

Posted by Magdiel