From Sweet Tamales To Champurrado: 4 Recipes To Add A Twist To Traditional Holiday Desserts

The best of the Holidays are the countless parties with your family and friends. But you know it’s not a Holiday party without having the pleasure of drinking a sweet and creamy coquito or a traditional punch, or eating savory tamales, and a mouthwatering champurrado.

When you add all that to your gatherings and at the same time surprise your guests by adding a twist to these classic recipes, you know you’ll be the queen or king of all gastronomic delights.

Did you ever think of a frozen champurrado, sweet tamales or a punch gelatin? Nestlé La Lechera shares a Champurrado Charlotte, Christmas Punch Gelatin, Chilean Christmas Dulce de Leche Bread and a Banana Tamales recipe so you can add to your dessert bar this year.

​​1. Champurrado Charlotte

Ingredients:

• 1 tablet (90 grams) NESTLÉ ABUELITA Authentic Mexican Hot Chocolate Drink
• 1/2 cup NESTLÉ LA LECHERA Sweetened Condensed Milk
• 1/4 cup water 2 tablespoons masa flour
• 48 soft ladyfinger cookies
• 1 package (8 ounces) reduced-fat cream cheese, at room temperature
• 1 container (8 ounces) frozen light whipped topping, thawed
• 1 1/2 cups sliced fresh strawberries

Directions:

HEAT Abuelita chocolate, sweetened condensed milk and water in a small saucepan over medium heat until chocolate is dissolved. Reduce heat to low. Add masa; cook, stirring occasionally, for 2 to 3 minutes or until thickened. Remove from heat; cool for 10 minutes.

ARRANGE ladyfingers in bottom and around side of 9- or 10-inch spring form pan. Any extra ladyfingers can be put on the bottom.

BEAT together cream cheese and chocolate mixture until completely combined. Gently fold in whipped topping.

SPOON half of mixture over ladyfingers. Use a spatula to gently spread evenly. Top with a layer of sliced strawberries. Spoon remaining mixture over strawberries and spread evenly. Refrigerate for 4 hours.

SERVE topped with additional strawberries, if desired.

2. Christmas Punch Gelatin

Ingredients:

• Nonstick cooking spray 2 cups apple juice, divided
• 6 envelopes (7 grams each) unflavored gelatin
• 2 cups tamarind nectar
• 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
• 1 teaspoon ground cinnamon
• 1 Granny Smith apple, peeled and diced
• 1 pear, diced
• 1/2 cup raisins

Directions:

SPRAY large (8- to 10-cup) Bundt pan or gelatin mold lightly with cooking spray; set aside.

HEAT 1 cup of apple juice in a microwave-safe bowl for 90 seconds or until boiling. Pour into a large bowl. Sprinkle unflavored gelatin one packet at a time over hot juice mixture, whisking vigorously after each addition until dissolved.

ADD remaining cup of apple juice, tamarind nectar, sweetened condensed milk and cinnamon; whisk until combined.

STIR in apple and pear.

POUR gelatin mixture in prepared Bundt pan.

SPRINKLE raisins on top. If they don’t submerge, gently press down on them. Refrigerate for at least 4 hours or until set.

TO SERVE , pull gelatin gently from edges with fingers. Place serving dish upside down over Bundt pan. Gently shake to loosen. Invert onto serving dish.

3. Chilean Christmas Dulce de Leche Bread

Ingredients:

• 5 cans (14 ounces each) NESTLÉ LA LECHERA Dulce de Leche OR Sweetened Condensed Milk, emptied (reserve contents for other uses), washed and dried *
• 2 cups all-purpose flour
• 1/3 cup chopped candied assorted fruits
• 1/3 cup raisins
• 1/4 cup chopped pecans or almonds
• 2 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated orange peel
• 1/2 teaspoon anise seeds
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup NESTLÉ LA LECHERA Dulce de Leche
• 1/2 cup (1 stick) unsalted butter, softened
• 4 large eggs
• 1/2 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk

Directions:

PREHEAT oven to 350° F. Grease and flour empty La Lechera cans.

COMBINE flour, candied fruit, raisins, nuts, baking powder, cinnamon, orange peel, anise, cloves and salt in a medium bowl; set aside.

BEAT dulce de leche and butter in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually stir in flour mixture alternately with evaporated milk until blended. Pour batter evenly into prepared cans; place cans on a medium baking sheet.

BAKE for 35 to 40 minutes or until wooden pick inserted in cakes comes out clean. Remove from oven and allow to cool completely in cans. Dust with powdered sugar, if desired.

4. Dulce de Leche and Banana Tamales

Ingredients:

• 1 package (8 ounces) dry corn husks, divided
• 1/2 cup (1 stick) butter, softened
• 1 can (13.4 ounces) NESTLÉ LA LECHERA Dulce de Leche
• 3 cups masa harina flour
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 3/4 cups warm water
• 1/4 cup vegetable oil
• 4 bananas, sliced lengthwise and cut into half moons

Directions:

SOAK 30 large corn husks in hot water for at least 1 hour or until softened and easy to fold.

BEAT butter and dulce de leche in a large mixer bowl until creamy.

COMBINE flour, cinnamon and salt in medium bowl. Alternately add flour mixture, water and oil to dulce de leche mixture, mixing well after each addition until consistency of thick cake batter (masa). Stir in bananas.

SPREAD 1/3 cup masa mixture, using back of a spoon, to form a square in the center of the lower wider portion of one soaked corn husk. Fold right then left edge of husk over masa. Fold up bottom edge. Repeat with remaining masa mixture and soaked corn husks. Place tamales upright in vegetable steamer rack in pot with lid; add water to just below steamer. Cover top of tamales with remaining wet husks and a damp towel; cover.

BRING to a boil; reduce heat to low. Add water as needed for about 1 hour or until masa pulls away from husks. Serve warm topped with additional dulce de leche and chopped pecans, if desired.

• COOK’S TIP: If you don’t have a vegetable steamer, use a tall stock pot to make the tamales. Add remaining wet husks to bottom of pot and along sides to prevent tamales from sticking to pot.