A traditional dessert prepared for the Fiestas de Muertos (Day Of The Dead celebrations) made with fresh pumpkin, cinnamon, orange juice, and piloncillo (Mexican brown sugar).
Mexican Atole is a traditional warm almost porridge-like drink made thick with masa. The chocolate version is Champurrado, other versions are flavored with fruits or nuts. This version is sweetened with piloncillo (Mexican unrefined brown sugar), cinnamon (canela), and vanilla bean.
The recipe was featured in the fall issue of Edible Marin. Given we have several pages of information on the traditional sugar skull we though a healthy version may be of interest.
A non-alcoholic drink from Mexico made with jamaica flowers. Recipe from Rick Bayless "Authentic Mexican"