Courtesy of Dona Susana Ortiz

Ingredients:

• 1-1/2 quarts milk
• 1 pound of sugar
• 1 vanilla bean, split open
• 3 ounces ground canela (Ceylon cinnamon)*
• aguaguardiente**
• 2 teaspoons pure vanilla extract

Combine milk, sugar, vanilla bean and ground canela, and bring to boil. Allow to simmer, stirring frequently, until the mixture has reduced by at least half and is thick.

Remove from heat. Remove vanilla bean and allow mixture to cool down some. Add vanilla extract and aguaguardiente to taste. Beat until mixture thickens enough to hold form. Roll into small balls or into long rolls and cut into small pieces.

* Canela is true cinnamon which comes originally from Ceylon. It is softer and milder than the cinnamon (cassia) found in most American markets. If you are using regular cinnamon, you will want to use much less as it’s stronger and harsher than canela.

**Aguaguardiente is a distilled cane sugar alcohol, which is used extensively throughout Mexico. White rum or vodka are good substitutes, or you can use a liquor such as Kahlua. You can also use a little water if you don’t wish to use alcohol.

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