MEXICAN HOT CHOCOLATE / CHOCOLATE MEXICANO

MEXICAN HOT CHOCOLATE / CHOCOLATE MEXICANO

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go to link IMG_2657[1]Ya llegó el frío.  Ya llegó la nieve. The cold has arrived already. The snow has arrived already.  Unlike lots of people, I love both.  Me encantan los dos. Maybe because of my Nordic roots, but I much prefer the cold over the heat and on particularly bitter evenings, I’ve been known to make Mexican hot chocolate, something I’m going to do for this evening’s class. One of the plusses of having small classes is that, on occasion, I’m able to share things I might be preparing for my own family.  This recipe for Mexican hot chocolate is incredibly simple.  My Mexican mother-in-law often made it for me when I had newborn babies around. IMG_2666[1]

Melt one tablet of Abuelita brand chocolate in four cups of milk with a few cinnamon sticks and a handful of hojas de naranjo, orange-tree leaves. As I had difficulty finding las hojas de naranjo where I lived, I bought some tangerines from Spain and used the leaves which came with them.  As a small token of gratitude to my students, at Christmas, I’ll send them home with a small package of the ingredients so they can prepare themselves a mug or two over the holidays.

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