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Fermented Corn Drink

Tejuino de Berna


3 tsp Light cinnamon tea (use 15 cm cinnamon)
17 oz Sourdough
2 cups Water
1 lb Brown piloncillo
2 cups Sugar

Ingredients to serve with:
40 lemons (approximately three per jar)
Grain salt


Prepare the cinnamon tea and set it aside. Dissolve the dough in water and strain it. Combine the tea with the dissolved dough and cook, stir to thicken, as if it were a hot cereal (atole). Add the crushed piloncillo and sugar. Remove from heat and let it cool. Serve with ice, lemon juice, and salt for seasoning. Ideally, serve it in clay jars.