Homemade Eggnog w/ Maizena {She Made/Ella Hace}

When I think of Christmas, visions of Santa Claus, Christmas trees, my grandmother's tamales, and Ponche de Manzana all dance in my head.  There used to be a time, back when we lived in the States, when those visions also included eggnog.   Eggnog was one of the rare American treats that my Mexican grandparents loved.  It was one of the things I looked forward to most each year during the holidays.  One of our family's holiday traditions was to sip on eggnog, while we decorated our tree, listening to my grandmother's Christmas album collection on the jolly old record player.  (Yes, I'm THAT old!)

The last time I had eggnog was the Christmas before we moved to Mexico...13 years ago!

I crave eggnog every year when we put our Christmas tree up, even though now I make a big pot of champurrado for all of us to enjoy!  My kiddies had never even heard of eggnog, so they had no idea what they were missing.  But thanks to my good friend Girlichef, who suggested we make Rompope/Eggnog this month for She Made/Ella Hace they finally got their chance to try it!   

I don't know why it never occurred to me before to make my own eggnog.  It's actually quite simple.  My plan was to find a recipe online to try,  but after describing eggnog to the kiddies as a thick and creamy atole chock full of spices that is served cold, I decided to make just that...a cold eggnog atole (of sorts) made with milk and a packet of vanilla flavored Maizena (cornstarch), plus a couple of eggs, a few spices, and lots of fluffy whipped cream.   

The results far exceeded my expectations!  This eggnog was better than the store-bought kind I remembered.  It was creamy and frothy and full of flavor from the nutmeg, cinnamon and cloves.   This recipe is definitely a keeper!

Homemade Eggnog

Custard base: 

• 5 cups milk
• 2 large eggs
• 1/3 cup sugar
• 1 packet vanilla flavored Maizena (cornstarch)  
• 2 teaspoons ground nutmeg
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves  

Additional ingredients: 

• 1 cup whipping cream
• 2 tablespoons powdered sugar
• 1/2 cup of rum or brandy (optional) 

Directions:
In a large saucepan, whisk together the milk, eggs, sugar, vanilla flavored Maizena, the ground nutmeg, cinnamon, and cloves until well combined.

Cook over medium-high heat, stirring occasionally, until the custard begins to boil and has thickened.  Remove from heat and let cool to room temperature.

Just look at all those gorgeous specks of spices!

Combine the whipping cream and powdered sugar in a large bowl.  Using an electric mixer on high speed, whip the whipping cream until thick and fluffy.

Gently fold the whipped cream into the eggnog custard.  Stir in the rum.  (If serving to kids, omit the alcohol!)

Chill the eggnog in the refrigerator until ready to serve.  Enjoy!!!

Be sure to visit Girlichef's blog to check out her Rompope (Mexican Eggnog)!

22 December 2012

Homemade Eggnog w/ Maizena {She Made/Ella Hace}

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Easy Cinnamon Buñuelos & Cafe con Leche

Today was one of those days.  It was cold, windy and overcast in central Mexico.  And my mood seemed just as gray as the sky. And even the kiddies were feeling it too. I've had days like this before, many, many years ago.  Back then my gloomy days were always brightened by a good helping of Pappy's comfort food.

Feeling a little nostalgic, I stepped into the kitchen to see what I could conjure up.  I looked inside my fridge and pantry for inspiration, but nothing came to mind. So I asked myself, "What would Pappy do?" A few seconds later I noticed a package of flour tortillas sitting in the back corner of my fridge, then all of a sudden I knew exactly what I wanted to make...Buñuelos! 

Buñuelos are crispy, flaky, golden fried tortillas covered with cinnamon and sugar. My grandparents usually only made them around Christmastime to share with friends and neighbors. I remember how their tiny kitchen seemed to overflow with stacks and stack of Buñuelos.

There are two ways you can make Buñuelos.  The tradtional way is to make the dough from scratch, like my grandmother always did.  OR...you can make them the easy way like Pappy did, using store-bought flour tortillas.

Until today I don't think I've ever made this kind of Buñuelo for my kiddies. Usually when we're craving Buñuelos my suegra will make them from scratch or we'll walk down to the market to pick some up.

These easy cinnamon Buñuelos were just what we needed to brighten our day. My kiddies watched in amazement as I fried tortilla after tortilla.  They weren't too convinced that you could make good Buñuelos from flour tortillas, but after one bite they were convinced. To quote my kiddies, "Están buenísimas!" (They're really, really good!)

Flour Tortilla Buñuelos


Ingredients:

• 1 cup granulated sugar
• 1 Tablespoon ground cinnamon
• 12 flour tortillas
• 1-1/2 cups vegetable oil

Directions:
In a medium bowl, combine the sugar and the cinnamon.  Set aside. Heat the vegetable oil in a large skillet, over medium-high heat. Carefully, place a tortilla in the hot oil.  Fry the tortilla until light golden brown on both sides. Transfer fried tortilla to a plate lined with paper towels.  Let it sit for a minute to absorb the excess oil. Place the tortilla in the bowl with the cinnamon and sugar.  Sprinkle the sugar mixture over the tortilla, making sure that both sides are evenly coated.  Repeat with remaining tortillas. Enjoy!

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Cafe con Leche

Nothing warms me up on a cold winter's day like a cup of Cafe con Leche (coffee with milk). It's a childhood favorite that will always be near and dear to my heart. My grandpa used to make it for me almost every morning from the time I was 10 years old until the day I got married. And now I make it for my kiddies.  

Cafe con Leche


Ingredients:

• 1 cup milk
• 1 (4 inch) cinnamon stick
• 1 teaspoon instant coffee granules (Regular or Decaf)
• 2 teaspoons sugar
• Ground nutmeg (optional)

Directions:
Heat the milk and cinnamon stick in a small saucepan until very warm, stirring constantly with a wire whisk or molinillo until frothy. Spoon desired amount of instant coffee granules and sugar into a coffee cup.  (I only use 1 teaspoon of coffee because it's for the kiddies. Feel free to make yours a little stronger.) Pour the warm, frothy milk into the coffee cup. Stir slightly to dissolve the instant coffee granules and sugar. Garnish with a cinnamon stick and a pinch of ground nutmeg. Enjoy!

29 December 2009

Easy Cinnamon Buñuelos & Cafe con Leche

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