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1.1 lb. (½ kg) corn kernels
16.7 oz. (50 g) Tabasco cocoa
3 mamey seeds
16.7 oz. (50 g) cocoa blossoms
Sugar to taste
Cook corn with potash.
Once cooked and cold, rinse well to remove all the skin. Wash until it is completely white, and grind well.
Dry roast mamey seeds, crush and toast.
The cocoa and blossoms are also toasted, and the cocoa is cleaned. The mamey seeds, cocoa and blossoms are ground together.
Grind these all together with the mixture.
Beat in icy cold sweetened water. It should not be too watery. It is very important for the container in which it is beaten to be completely clean and grease-free to avoid curdling.