Every year, National Hispanic Heritage Month is celebrated from Sept. 15 to Oct. 15. While the "month" spans through two calendar months, it is observed to recognize the Hispanic and Latino American heritage, culture, and contributions. One thing that sets Latinos and Hispanics aside from everyone else, is our food, extremely savory and fulfilling, but no lunch is complete without un postrecito.
It doesn’t matter how full you are, there’s always room for dessert, and that’s why we’ve gathered 4 of our favorite Hispanic and Latin staples that you can make at home and impress your friends and family with.
Churros With Dulce de Leche Drizzle
Servings: 18 to 19 churros
Ingredients:
1 cup of water
1/3 cup unsalted butter
2 tablespoons packed brown sugar
1/2 teaspoon salt
1 cup all-purpose flour
3 large eggs
1/2 teaspoon vanilla extract
1 1/2 to 2 quarts vegetable oil for frying
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Nestlé La Lechera Dulce de Leche (squeezable bottle)
Directions:
HEAT water, butter, brown sugar, and salt in a medium saucepan over medium heat, occasionally stirring, until butter is melted and sugar is dissolved. Stir in flour with a wooden spoon until dough is smooth and pulls away from the pan. Remove from heat; let cool for 5 to 10 minutes.
BEAT dough in a large mixer bowl fitted with a paddle attachment on medium speed. Add eggs one at a time, incorporating completely after each addition. Stir in vanilla extract. Transfer dough to a piping bag or resealable gallon-size plastic bag fitted with a star-shaped, size seven pastry tube (such as Ateco or Wilton). Place the bag in the refrigerator while the oil heats.
ADD oil to a Dutch oven or cast-iron skillet until it measures about 1 1/2 inches deep. Heat over medium-high heat to 375° F on a candy thermometer. Meanwhile, heat the oven to 175° F to keep churros warm while frying in batches. Line a large dish with paper towels to absorb any excess oil. Once the oil reaches the appropriate temperature, pipe 4-inch churros into the oil, using scissors to cut off the ends. Depending on the pan size, fry several at a time, being careful not to crowd the pan or drop the temperature. Fry, occasionally turning, for 4 to 6 minutes or until deep golden brown on all sides. Adjust heat as needed so that the oil does not go below 350° F or above 375° F.
REMOVE cooked churros from oil and drain on paper towels before transferring to a tray in the oven to keep warm. Repeat with remaining dough.
COMBINE granulated sugar and cinnamon in a shallow dish. Roll warm churros in cinnamon-sugar. Serve warm drizzled with 1 ½ teaspoon of dulce de leche on each churro.
COOK’S TIP: If you don’t have a pastry tip, you can cut a ½-inch corner from the bottom of a resealable gallon-size plastic bag and pipe dough. The churros won’t have ridges, but they will still be delicious!
Peruvian Custard Dessert
Servings: 15 servings
Ingredients:
3 large eggs, separated
1 can (14 ounces) Nestlé La Lechera Sweetened Condensed Milk
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
1 tablespoon vanilla extract
1/2 cup granulated sugar
3 tablespoons Port wine
Ground cinnamon
Directions:
BEAT egg yolks in a small bowl.
COMBINE sweetened condensed milk and evaporated milk in a medium saucepan. Cook over low heat, constantly stirring, for about 30 to 40 minutes or until the mixture thickens and you can see the bottom of the saucepan when you move the spoon. While the milk mixture is heating, add 2 tablespoons of the warm milk mixture to egg yolks and mix to temper the egg yolks. Remove milk mixture from heat. Stir egg yolk mixture and vanilla extract into milk mixture. Allow cooling.
COMBINE sugar and wine in a small saucepan. Bring to a boil over high heat; cook, frequently stirring, for about 6 to 10 minutes or until the mixture has thickened and forms a caramel thread when dropped from a spoon.
BEAT egg whites* in a large mixer bowl until soft peaks form. Add the wine syrup in a thin and steady stream, beating vigorously until the stiff peaks form.
POUR cooled custard into small individual dessert glasses or a large glass dish; decoratively cover with meringue with a spoon. Later, dust with ground cinnamon before serving.
Cook’s Tip: This dessert can be served at room temperature, or the custard can be kept in the refrigerator, and the meringue and cinnamon added just before serving.
*Using raw eggs may increase your risk of salmonella or other food-borne illness. To reduce risk, use powdered egg whites or pasteurized eggs.
Brazilian Fudge Balls (Brigadeiros)
Servings: 30 to 32 balls
Ingredients:
1 can (14 ounces) Nestlé La Lechera Sweetened Condensed Milk
1/4 cup sifted unsweetened cocoa powder
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
2 tablespoons assorted sprinkles or nonpareils for decorating
Directions:
COMBINE sweetened condensed milk and cocoa powder in a medium saucepan. Cook over medium-low heat, constantly stirring, for about 8-12 minutes or until mixture resembles thick pudding. Remove from heat. Add butter, vanilla extract, and salt and mix thoroughly. Let cool for 20 minutes.
LINE a large baking sheet with waxed paper. Drop heaping teaspoonfuls of chocolate mixture onto the prepared baking sheet. Refrigerate for 30 minutes.
POUR sprinkles in a shallow dish—grease hands with oil or cooking spray. Shape chocolate mixture into balls and then roll in sprinkles. Keep refrigerated in an airtight container for up to 5 days.
Coconut Tres Leches
Servings: 24 servings
Ingredients:
CAKE:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt 6 large eggs, separated
1 1/3 cups granulated sugar 1/2 cup fat-free milk
1 tablespoon pure vanilla extract
TRES LECHES SAUCE
1 can (14 ounces) light coconut milk
1 can (14 ounces) Nestlé La Lechera Sweetened Condensed Milk
1/2 cup fat-free milk
TOPPING
1 cup heavy whipping cream
1 tablespoon granulated sugar
1/2 teaspoon pure vanilla extract
Toasted unsweetened coconut (optional)
Directions:
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
FOR CAKE:
SIFT flour, baking powder, cinnamon, and salt in a medium bowl.
BEAT egg whites in large mixer bowl until soft peaks form. With the mixer on, gradually beat in sugar. Beat in egg yolks one at a time, beating well after each addition. Alternately beat in flour mixture with milk, starting and ending with the flour mixture. Beat in vanilla extract. Pour batter into prepared pan and spread evenly.
BAKE for 28 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. While the cake is cooling, make tres leches sauce.
FOR TRES LECHES SAUCE:
WHISK together coconut milk, sweetened condensed milk, and milk in a large bowl.
POKE holes all over the cake using a wooden pick, skewer, or fork, penetrating to the bottom of the cake and making sure edges are pierced. Slowly pour tres leches sauce over the entire cake. Make sure to get around the edges. Cover cake with plastic wrap and refrigerate for at least 4 hours or overnight.
FOR TOPPING:
BEAT cream, sugar, and vanilla extract on high speed until stiff peaks form. Carefully spread whipped cream over the surface of the cake. Sprinkle with toasted coconut, if desired.
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