Page 10
Aztec Chocolate
350 g Chocolate, dark
-broken up
1 l Milk, 100%
3/4 ts Cinnamon, ground
6 dr Essence, vanilla
Heat the milk with the chocolate, cinnamon and vanilla essence in a double boiler. Once the chocolate is melted
transfer to a saucepan, bring to the boil, then simmer, beating briskly with a balloon whisk or hand beater, for 2-3
minutes -simmering the milk give a thicker mixture than merely warming it. Remove from the heat and carry on
whisking till you have a good layer of foam. The chocolate can be drunk hot or cold but each mug should have a
generous layer of bubbles. If you wish to add egg, do so after you have removed the chocolate from the heat and
whisk it thoroughly.
"Chocolate, rather than cocoa bean from which the chocolate was made, not gold or silver, served the Aztec
empire as money- to the infuriated disbelief of the Spanish invaders who found only rooms filled with cocoa
beans where they expected to find chests of gold. "Because it was so valuable only emperors and the highest
ranks in the land were allowed to drink this 'money'; when they did it was made with water, vanilla and honey
since there was no milk. "Modern Mexican chocolate always uses milk and sometimes eggs as well
to turn it into a real 'meal in one'. Yield: 6 servings

Fresh Juice From Cranberries
Unless you have access to a bog with a lot of wild cranberries, you'll probably buy them and only make a small
amount of fresh juice, so canning it isn't necessary, you'll drink it all before it spoils (refrigerated). A pint a day,
for 4 weeks, if treating a urinary tract infection. Don't bother with this unless you can start with at least 4 quarts of
berries. Cook cranberries in an equal amount of water until their skins burst -about 5 minutes. The less cooking
time, the less vitamin C is destroyed by heat. Strain through cheesecloth folded or sewn into a jelly bag, don't
squeeze or the juice will be cloudy, let it hang and drip. Add 2/3 cup sugar for each quart of berries used to the
juice and heat to 180 degrees (below boiling). At this point, you can refrigerate it in large glass jars. This juice is
rather strong and sour; you may want to dilute it or sweeten it. Cranberry juice cocktail (bought in the store) is
about 1/4 cranberry juice, the rest is apple juice, water, sugar. Yield: 1 servings

Juniper Tea
20 Tender young juniper sprigs,
About 1 to 2
Inches (3 to 5 cm) long*
8 c (2 L) water
Sugar to taste (optional)

* Make sure that the juniper you use has not been treated with pesticides This tea is probably an acquired taste.
It is reminiscent of Greek retsina wine, which is also an acquired taste. The Native Americans of the Southwest
usually drink it warm, but you might like to try it over ice. If the flavor is a bit strong for your taste, try adding
just a few juniper sprigs to your next batch of iced tea for a refreshing and exotic flavor. Place the juniper sprigs
and water in a large saucepan and bring to a boil. Turn off the heat and let steep for 10 minutes. Strain and
serve warm or iced, with sugar if you prefer. Makes 2 quarts (2 L).

Maple Milk Fizz
1 1/4 cup maple syrup
1 1 quart milk
12 oz bottle ginger ale
Add maple syrup to milk, mix very well, perhaps use blender. Pour into tall glasses (about 2/3 full) and
fill remainder with ginger ale. Good way to get kids to drink more milk. Yield: 6- 8 oz glass

Mesquite Pinole (Mesquite Flour Punch)
2 tb Finely ground, sifted
Mesquite flour.
1 c Water.
Combine and stir. Let stand for 2 or 3 minutes. Strain. Add seasonal fruit juices, if desired. Sweeten with mesquite
syrup or sugar. Yield: 4 servings

Old field apricots
Gather old field apricots. Hull out the seeds and pulp, and put on to boil, discarding skins. Add a tiny bit of soda
to make the seeds separate from the pulp. Strain the juice from the seeds and pulp, add meal to the juice and cook
until the meal is done. "Old field apricots" are the fruit of the Passion Flower. Tribe: Cherokee Yield: 4 servings

Snowbird's Cherokee Red Sumac Drink - (Qua-Lo-Ga)
Sumac berries
Shell berries off and gently rub between the palms of your hands, being careful not to crush the berries but only
the spines, drop into water, strain, sweeten to taste and chill. Traditional Tsalagi (Cherokee) Recipes
From: Snowbird Yield: 4 servings