CALIENTITOS (Christmas fruit punch)

In Mexico , to the names of things we love we add ito or ita, to -- make them into a term of endearment. -- CALIENTITOS --,which literally means "little hot ones" is fruit punch made out of seasonal fruit and cinnamon with a shot of rum, brandy or tequila. It is made in a huge pot of "barro" (clay). and it is offered to pilgrims after each "posada", when they enter a home each night and after they are done with their chanting, sometimes it is offered along with tamales and beans. Here is one of many recipes:

INGREDIENTS:

1 1/2 kgm of tejocotes (small yellow tropical fruit, much like guabas)

2 kgm. sugar cane cut into pieces ( a must)

1 1/2 kgm. of yellow apples

1 1/2 kgm. of guayabas

1 12 kgm. of sugar

1 kgm. dried prunes

30 grams cinammon sticks

Rim of one orange, cut in small rectangles

2 cloves

30 dried jamaica flowers

6 liters water

Rum or brandy to taste

In boiling water, drop the tejocotes, bring to a boil, retire from fire. Peel their shell, rid of strings and seed. Fill a clay pot with the water and put it to high fire. Meanwhile, peel cane and cut in small pieces. When water comes to a boil, put the peeled tejocotes and the cane and boil for 45 minutes- Peel the applels and cut them in eights, peel and cut guayabas in quarters. Put them in the pot. After half an hour, add sugar, when it boils again, put the orange and the cinnamon.

CHAMPURRADO

A typical mexican drink made out of corn mass, chocolate and milk (or water) with a touch of cinammon, boiled until thick consistency. An absolute must to accompany tamales.

INGREDIENTS

3 liters of milk

1 liter of water

two chocolate cake bars ( ABUELITA OR IBARRA)

2 molasses cones (piloncillo)

2 cinnamon sticks

1-1/2 cups of corn mass (masa found at the bakery department of supermarket)

Bring water, cinnamon and piloncillo cone to a boil, until dissolved. Disolve corn mass in one liter of milk and add to boiling mixture. Last, drop the remaining milk and the chocolate bars and boil until dissolved to low flame, stirring with a wooden spoon, until reaching desired thickness. When done, we use a "molinillo" or wooden artifact with rings, insert it in pot and rub between hand palms to obtain a foam before serving.

(With thanks to Olivia Del Corral)