Best way to start the morning: a delicious homemade bread, with homemade honey and fabulous coffee.
Today’s travel went virtually to Spain, or better to Andalusia were a few month ago we enjoyed a wonderful week visiting amazing places and we were introduced to the trendy Spanish way to serve Vermouth.
If you are not traveling and you have to stay at home, you can prepare it yourself and enjoy it with you family with some tapas or simply olives!
There are different way to prepare it. Here some suggestions, from super simply to more sophisticated, depending on what you still have at home.
Add to the glass following the order of the ingredients and enjoy!
Start your day in a delicious way with a lot of vitamins and a Smoorbetto! In alternative have a break and make yourself a nice present! That’s exactly what our body and our soul need! If possible, add a few edible flowers for a better presentation!
What is a Smoorbetto it’s smoothie prepared with frozen fruit, the result is very similar to a sorbetto but it is lightly frozen.
For this recipe, we used fruits form the past year, which I still have in our freezer. It’s almost spring now, but we still have a lot of them and now, as we will stay mostly at home this is best opportunity to reduce the overflow and make something good for yourself and the family.
Atole is a Mexican corn beverage drink that is served since Aztec times during festivities. At this time the plain atole was prepared by cooking maize (corn) with water and lime until soft; then ground and cooked until thickened.
If milk is added, it is called atole de leche and if also chocolate is added, this preparation is called champurrado.
Other variation include the bark of cacao (atole de cascara), honey (atole de agua miel), red chile (atole de chile) or the native brown sugar called piloncillo (atole de pinolei).
The addition of chocolate came probably from the Mayan culture and until now in Yucatan (old Mayan territories) they serve a thick chocolate atole perfumed with honey, black pepper and allspice called tanchcua.
As you see there are many different ways to prepare this beverage, I will give you my version; however, you may adapt it to your taste!
For the decoration of the picture I used the “muñequitas” which I bought in Mexico almost 30 years ago in “San Cristobal de La Casas” (Chiapas) and which we still keep for the pleasure of our eyes and souvenirs.
A ready made mix for real tasty, spiced and dense and tasty hot chocolate perfect for cold days!
A great surprise for your family or friends: a warm dessert with a caffeine kick and more!
Hi! Today I would like to show you how to make an excellent and refreshing beverage for the warmer coming days. Making this syrup is so easy and you may change the spices to you taste but now I would like to suggest you to use cardamom and star anise as they give to the drink a special touch!
You can use this syrup directly with soda water or to add it to your tea, to prepare cocktails or to flavour desserts or whatever you like.
Note: This syrup can be stored in the refrigerator for up to 2 months, but if you wish to keep the syrup this for longer time, sterilize (or pasteurize) the bottles or jars after filling.
Today I would like to propose you an eye catching beautiful frappucino with 4 layers: golden milk, coffee, milk foam and chocolate syrup.
You may also prepare the summer variation with cold ingredients (using a milk frothier for the cold milk for a more stable foam) pouring them over ice cubes!
In my blog you will find the recipe for “golden chai spice mix” with some serving suggestion.
Take a break and enjoy this coffee!
[recipetitle=”Hot Golden Spiced Frappuccino” servings=”1″ time=”15 mins” difficulty=”medium”]
The first time I saw this coffee at the table of neighbors in a restaurant I wondered what kind of dessert it was but I did not ask for this. We had a great meal and I really did not need more food or sweets.
A few days later we tried the “café leche leche” witch is a simpler version of coffee with milk and condensed milk without the liquor. But we still did not try the barraquito.
As I wanted to replicate the “café leche leche” I came across the barraquito.
The photos were spectacular and I found that we need to try this and see how it works.
Looking at the pictures in the web I realized that the layers were quite different, mostly 5 different layers but even more.
The density and viscosity of the ingredients are the key of this impressive coffee, but also the technique is very important as pouring the ingredients quickly would. The chronological sequence of pouring the ingredients is also very important and the results may very different.
In some of the descriptions steps 4 and 5 (foamy milk and espresso) are inverted!
Sometimes some of the ingredients are mixed first (coffee + liquor or milk +coffee).
Well, I decide to try as I described but as well as inverting steps 4 and 5. The results?
Guess, look at the pictures? Which one got the espresso first?
Finally I changed the experiment adding in this sequence: condensed milk, liquor, half of the coffee, hot milk, second part of the coffee and foam of the milk (with little milk). I got 6 layers!
There was another problem to solve: I missed Licor 43 or Tía María. I replaced this an orange-liquor. The result? WOW this was so good! Probably the liquor should be think and “heavy” enough. Psst: in my next experiment I combined the orange liquor with agave syrup for less alcohol, this worked perfectly as well!
A barraquito is something between a coffee and a delicious dessert! Next time in Tenerife I try this and I will bring home a bottle of Licor 43 or/and Tía María!
Solution of the question: the glass with high white level just after the liquor got the milk first.
I’ve created this super easy and simple beverage for our summer game according the rules and the ingredients suggested.
But the main inspiration came from our travel in Thailand when pineapple shakes were one of the most sold street beverage. Another variation we had was exactly the same but with banana!
For this recipe I suggest to take “ultra sweet” pineapples, but if this not available you can adjust it adding more sugar.
Don’t use fresh milk as it would separate with the sourness of the pineapple; plain yogurt would work as well.