Fresh watermelon. Want an easy way to enjoy that summer staple? For those of you who grew up eating watermelon (sandia) with lime, chile and salt -this drink is for you. You get hit with a slew of flavors. Sweet, salty, tart, spicy. Not to mention it smells wonderful. That fruity melon aroma just screams summer. It makes you want to sit back, enjoy the breeze and feel the grass underneath your toes. Continue reading
Coquito is a delicious Puerto Rican coconut drink served around Christmas and New Year’s Day. The creamy, velvety beverage can be enjoyed either with the addition of rum or its own for those who want a non-alcoholic drink.
It is a great “something different” to drink during the holiday season when most festive drinks overdose on pumpkin or peppermint. It is so easy to make and is just about as error-proof as it gets. Sweet, creamy, coconutty, cinnamonny goodness.
So traditional coquito is absolutely not vegan as it usually involves condensed milk and eggs but all it takes is a couple of tweaks to make it a treat almost everyone can enjoy. I used light coconut milk for this but if you long for a richer mouth feel feel free to use regular coconut milk (you want to use the one in the can not the coconut milk used as a milk substitute). Personally, I feel the rum is totally optional but if you feel it is a need I say bring it. The rum could also be set to the side and mixed into each individual glass, as needed. Continue reading
Just because summer is winding down doesn’t mean fizzy cold drinks have to be turned down. No no no. I say take advantage of the fresh fruit that is still around and make a quick, refreshing drink.
Honeydew, with its sweet notes really quenches a thirst. And lemon really brightens up anything it comes in contact with. The addition of lemon-lime soda adds some fizz as well as sweetness. The best part: it takes less than five minutes to make. Score! Continue reading
Spiced tea. A nice warm, spicy beverage to soothe any ailment you may have. It is especially good when dealing with a case of the sniffles. The warmth of the cinnamon really helps calm any cough while the star anise lends a great licorice flavor. Although this tea is pretty tasty on its own a little sweetener doesn’t hurt. Continue reading
Although cocadas vary greatly from country to country the Mexican version resembles a macaroon. Flakes and flakes of coconut are mixed with condensed milk to form airy poufs of sugary sweetness that then get baked. The end result is a concoction with a crunchy outside and a soft, chewy gooey center. Yum.
So for this version I decided to nix the traditional condensed milk and use a vegan version making the dish dairy free. If you want to go nut free as well, to skip the walnuts as they are totally optional. Trust me the vegan version is just as sweet, just as gooey, just as coconutty and just as delicious as the traditional version. Continue reading
You cannot go wrong with coconut custard. Puerto Rican coconut custard is rich and delicious. A hint of cinnamon and sugar add great flavor to this decadent coconut dessert. This tasty treat has a creamy, smooth texture, but is still firm to the touch. It stands somewhere between a custard and gelatin. As a bonus, this Puerto Rican favorite is easy to make. It takes just a few minutes in front of a stove and a few hours in the refrigerator- and dessert is done. A sweet tropical treat to finish any meal. Perfect for any fans of coconut desserts. Continue reading
It is iced coffee season. Yes it is. What a better way to celebrate then to prepare a special iced coffee treat. This special treat includes lots of classic flavors. Cajeta, a decadent goat’s milk caramel, is added to warm coffee. Cocoa powder gets thrown in the mix because who says you can’t have caramel and chocolate together? Yum. The end result: A creamy, chocolaty, sweet, velvety iced coffee. What a great way to sit back and relax. Continue reading
Chia seeds have been around in Mexico and Central America for centuries. The Mayans even included them in their diet. And why not? These crunchy little seeds add a lot to any diet. They are rich in omega-3 fatty acids, are a great source of protein, fiber, antioxidants, and calcium. Plus they do not have a distinctive flavor which means they can easily blend into any flavor you wish.
Seeing how these seeds expand in liquid to form a gel-like consistency I decided to make a vegan-friendly “rice pudding/tapioca” like dessert using chia seeds. Once the chia seeds expand in the milk it creates this creamy consistency similar to that of rice pudding or tapioca. I started with a vanilla based dessert then folded in some yummy summer fruit and voila! A light dessert that is also healthy. Score and score. Continue reading
Not your typical fruit salad. Anyone who has visited Mexico is familiar with the fruit carts that line the street. Cups filled with fresh fruit, diced up and piled high. Try to find something more refreshing than that! Mexican-style fruit salad is a little unique as it adds some lemon juice, a little salt and chile pepper for a touch of heat to really help bring out the fruits sweetness. You get this sweet, tart, salty, spicy bite that is quite tasty. Continue reading
Time for dessert. Then again it is always time for dessert? It is hard to resist ending a meal without having something sweet so why not end it with brownies. Not just any brownies, Mexican brownies. They are a bit of a cheat but the end result is still delicious. I use store bought brownie mix (I know, I know) to make these extra special brownies. A simple addition of cinnamon and cayenne pepper turn them into an incredible dessert. Top them with cajeta, a goat’s milk caramel, or dulce de leche and you get these wonderful slightly hot, spicy, sweet, chocolaty brownies that are heavenly. Nirvana is a good way to explain the result. Continue reading