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How to Make Traditional Ponche Navideño

Hola Hola Hola!

We are just 3 days away from Christmas, or 2 if you start your celebrations on Noche Buena!

This year, I decided to take the Holidays off. My partner and I bought our first house together over the Summer, so aside from wrapping up my first cookbook (which comes out in less than six months!!!!!!!) we’ve spent the past few months unpacking, organizing and fixing things around the house and are in dire need of some time to relax.

I’ll be making a small batch of tamales (rajas con queso and pork in a red chile sauce) and champurrado for the two of us, along with ponche. If you’ve never had ponche before, it’s essentially a hot hibiscus and tamarind tea with various warm spices that is served with fruit like guavas, sliced apple, and tejocotes sweetened with piloncillo. It’s tangy, it’s sweet, and it is a great way to stay warm and cozy during the Holidays, and adding a shot or two of tequila only makes it even more perfect. If you don’t follow me on Instagram yet, join me here, I’ll be posting a little ponche tutorial later today so you can follow along at home! If there’s a certain fruit included in the recipe that you don’t like, feel free to substitute with your favorites!

I hope you’re all able to take some time off to this week to enjoy the Holidays with your loved ones. I have a few recipes left to share before the year is over, but for now, nos vemos pronto!

If you still haven’t solidified your menu for Christmas Eve or Christmas, I’m including some recipe suggestions below:

Polvorones Rosas (Mexican Pink Sugar Cookies)

Marranitos (Soft Mexican Gingerbread Pig Cookies)

Buñuelos de Viento

Pozole Rojo de Pollo (Red Chicken Pozole)

Rajas con Mac and Cheese (Poblano Mac and Cheese)

Mole Pulled Pork Sliders

Honey Mole Glazed Wings

Find the recipe in my new cookbook Chicano Bakes!

How to Make a Churro Cheesecake with a Brown Sugar Cinnamon Swirl

This is my how to make authentic churro cheesecake. A creamy brown sugar and cinnamon cheesecake topped with a brown sugar swirl. I love to pair this with my strawberry horchata.

I’ve been working on this recipe for the past week since I teased it on Instagram, and let me tell you, I am so happy with how this cheesecake turned out! There was a lot of trial and error, testing the cheesecake with a water-bath and without, and then letting it rest in the oven vs taking it out immediately and there were a few things that I learned a long the way after having to bake 6 different cheesecakes. It was really important to bake the cheesecake in a water-bath and let it rest in the oven after it was done baking to make sure that the cheesecake did not collapse or crack. The viscosity of the brow sugar slurry for the swirl was important to get just right as well because if it was too heavy, it would have sunk right into the cheesecake batter.

This cheesecake is comprised of a crust made from canelitas, a beloved cinnamon sugar cookie I enjoyed as a kid with a cinnamon and brown sugar cream cheese filling. To top things off we’re layering this cheesecake with a brown sugar cinnamon swirl that makes it look like you’ve got some serious skill.

If you have any extra time, make yourself a batch of home made whipped cream to top your cheesecake with, and if you have any extra ca nelita s, crumble them over the whipped cream or simply sprinkle in a little bit of cinnamon over it and finish off with a drizzle of cajeta.

With Thanksgiving coming up in two weeks, this decadent cheesecake is the perfect addition to the dessert table. I’ll be making this cheesecake on my Instagram stories tomorrow morning, so if you’d like to follow along, follow me here to bake a long with me!

For more recipes like this, make sure to pick up a copy of my cookbook, Chicano Bakes.

Have a good weekend, nos vemos pronto!

How to Make Dairy-Free & Vegan Coconut Arroz Con Leche

Hola Hola! Feliz Martes!

Today I’m sharing a short recipe for a vegan & dairy-free coconut arroz con leche.

Before you kill me for using vegan and dairy-free in the same sentence as arroz con leche, hear me out for just a sec! It’s actually pretty good! Instead of using regular milk and condensed milk to sweeten the rice pudding we use coconut milk and sweetened condensed coconut milk which are really good alternatives for those of you who are vegan, or have cut dairy out of your diet. This arroz con leche is still just as creamy, warm and spiced, and I promise your abuelita won’t be too upset for skipping out on the dairy.

Have a good rest of the week, nos vemos pronto!

Bacon Wrapped Hot Dogs

Hola Hola!

How are you today?

I am so excited to be sharing one of my favorite tailgate recipes for Bacon Wrapped Hot Dogs inspired by Sonoran Hot Dogs! As we’re moving into Fall, and temperatures are starting to fall, I wanted to hold on to a bit of Summer, and these hot dogs are the perfect sendoff, and way to enjoy the upcoming football games!

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