You will not miss the dairy in this water based drink – the fat from the cashews adds a great consistency and the lime zest simply makes you happy. It is such an easy drink to make, you can leave out the brown sugar or substitute for dates to make this a sugar free power…
Traditional, easy, Brazilian brigadeiros made with high quality chocolate. When I moved to Brazil I saw brigadeiros everywhere. It was the most popular and ubiquitous confection in the country. I found it very surprising that this dessert was so famous here yet I have never seen them sold anywhere else in the world. At first…
This is the most prized and valued chocolate drink that is made in Oaxaca. You pronounce it like it is one word chocolateatole. This is not champurrado (an atole made with chocolate). This is an entirely different drink and the most complicated that exists in all of Latin America. It is usually prepared for very special events like…
I started making these cookies when I moved to Brazil because I had an endless amount of cocoa nibs and Brazilian brown sugar known as rapadura. This type of sugar is known under different names depending where you are in Latin America – in Mexico it is known as piloncillo and in other parts, as panela….
Sweet, crunchy, salty, and full of flavor! For me, caramel popcorn is such a treat! I do not consider this a dessert but rather a sweet snack. Because I grew up in California, we spent a lot of time driving, which meant a lot of stops to fill up for gas. I always ran into…
This three ingredient foamy hot chocolate is super simple to make and is so filling and tasty. I am obsessed with peanuts, especially caramelized peanuts. So why not turn them into a hot chocolate? There is no good reason not to. The reason to use peanut brittle instead of peanuts and sugar? Because the peanut…
You can see women beginning to mix and massage this dough at 8 in the morning in the markets of Oaxaca. They begin the preparation early but you have to wait until 11am to have the drink which is typically consumed as a snack right before lunch. It begins with a paste made from ground…
Tascalate is a refreshing Mexican cacao drink served cool or cold, mostly found in southern Mexico. The red tint comes from the achiote (annato seeds) and is considered to be a natural and energizing drink – and if you remove the sugar … super healthy. Depending where you are in Mexico, the recipes shifts where…
Frozen Mexican hot chocolate is a hot chocolate made with Mexican cinnamon (ceylon) and ground cacao. Then it is frozen and blended. It is easy and delicious. The next time you make a Mexican hot chocolate make an extra to freeze and you will thank your past self for thinking ahead. You can increase its…
After you have made your chocolate (visit my post Making Chocolate Bean to Bar), you have several options on how to temper your chocolate. You should know that the higher the cocoa butter content, the easier it is to temper. I am using a 70% chocolate here, 700g of cacao nibs, 300g of sugar. No…