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Choco-Latte
Blanco
(Makes 4
servings)
3 cups milk
1 cup of water
6 oz. white
chocolate,
chopped
1/4 cup brandy
or rum (optional)
2 tablespoons
NESCAFÉ CLÁSICO
Instant coffee
granules
2 teaspoons of
vanilla extract
Place milk and
water in medium
saucepan. Bring
to boil. Remove
from heat, add
white chocolate
and whisk until
melted and
smooth. Whisk in
brandy, coffee
granules and
vanilla extract.
Return to low
heat for 1
minute, whisking
constantly until
frothy. Serve
warm.
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ABUELITA Mousse
(Makes 6
servings)
2 tablets (90 g
each) NESTLÉ
ABUELITA
Chocolate
2 cans (7.6 fl.
oz. each) NESTLÉ
Media Crema
1 pint heavy
cream, chilled
Assorted fresh
berries (optional)
PLACE ABUELITA
and NESTLÉ Media
Crema in medium
saucepan. Heat
over medium heat,
whisking
constantly,
until ABUELITA
is dissolved and
mixture reaches
a gentle boil.
Remove from heat.
Transfer mixture
into large bowl.
Refrigerate for
1 hour or until
cold and thick (it
should be the
consistency of
honey).
Whip cream in
small mixer bowl
until stiff
peaks form. Stir
1/4 of whipped
cream gently
into chocolate
mixture. Fold
remaining
whipped cream
into chocolate
mixture. Spoon
mousse into 6
individual
glasses;
refrigerate for
2 hours. Garnish
with fresh
berries; serve
immediately.
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Easy Dulce De
Leche Cheesecake
(Makes 10
servings)
1 envelope (7
grams)
unflavored
gelatin
1/2 cup of hot
water
1 package (8
oz.) cream
cheese, at room
temperature
1 can (13.4 oz.)
NESTLÉ LA
LECHERA Dulce de
Leche
2 teaspoons
vanilla extract
1 cup of heavy
whipping cream
1 tablespoon
granulated sugar,
whipped until
soft peaks form
1 prepared 10-inch
(9 oz.) graham
cracker crust
Chocolate syrup
MIX gelatin and
hot water in
small bowl until
dissolved; set
aside.
BEAT cream
cheese and Dulce
de Leche in
large mixer bowl
until creamy.
Stir in gelatin
mixture and
vanilla extract.
Fold in whipped
cream. Pour into
graham cracker
crust.
Refrigerate for
at least 3 hours
or until set.
Serve drizzled
with chocolate
syrup.
For more
information
visit www.Nestle-Abuelita.com,
www.LaLechera.com,
www.MaggiTuSaborLatino.com.
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Mexican
Picadillo
Ingredients
1 lb. ground
beef
1 large carrot,
chopped
1 large onion,
chopped
1 large red bell
pepper, chopped
2 small
jalapeños,
seeded and
chopped
1 can (14.5 oz.)
diced tomatoes,
undrained
2 MAGGI Beef
Ribs Flavor
Bouillon tablets,
crushed
1 teaspoon dried
oregano leaves
1 teaspoon
ground cumin
Tostadas
Directions
COOK beef,
carrot, onion,
bell pepper and
jalapeños in
large skillet
over medium-high
heat, stirring
occasionally,
for 5 to 6
minutes or until
beef is no
longer pink;
drain. Stir in
tomatoes and
juice, bouillon,
oregano and
cumin; bring to
a boil. Reduce
heat to low;
cook, stirring
occasionally,
for 5 to 6
minutes. Serve
hot with
tostadas.
VARIATION: For a
Mexican
Casserole,
prepare Mexican
Picadillo as
above. Omit
tostadas. Spoon
picadillo into
ungreased 2-quart
casserole dish.
Spread 3 cups
prepared mashed
potatoes over
picadillo.
Sprinkle with
1/2 cup (2 oz.)
crumbled cotija
cheese. Bake in
preheated 350° F
oven for 20 to
30 minutes or
until cheese
browns slightly
and picadillo is
bubbly. Serve
hot.
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MAGGI Smoky
Gazpacho
(Makes 4
servings)
1/4 cups hot
water
2 tablets or 6
teaspoons of
MAGGI Beef Ribs
Flavor Bouillon
1 cucumber,
peeled, seeded
and coarsely
chopped
6 roma tomatoes,
quartered
3/4 cup roasted
red peppers,
drained
1/4 cup packed
cilantro
1/4 cup olive
oil
1 canned
chipotle chile,
seeded plus 1
teaspoon adobo
sauce
2 tablespoons
lime juice
2 large green
onions, finely
chopped
1/2 avocado,
pitted, peeled
and finely
chopped
1/2 cup finely
chopped tomatoes
1/4 cup finely
chopped red bell
pepper
COMBINE water
and bouillon in
small bowl. Stir
until bouillon
is dissolved.
Place about 1/2
bouillon mixture
and cucumber in
blender; cover.
Blend until
smooth. Pour
into large bowl.
Place remaining
bouillon
mixture,
tomatoes, red
peppers,
cilantro, oil,
chile, adobo
sauce and lime
juice in blender;
cover. Blend
until smooth.
Pour into large
bowl with
cucumber
mixture; stir to
combine. Cover;
refrigerate for
at least 2 hours
and up to 6
hours before
serving.
COMBINE green
onions, avocado,
tomatoes and
bell pepper in
medium bowl.
Divide soup
among bowls, top
with vegetable
mixture.
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