Non-Alcoholic Beverages

Contributed by: Unknown, Waubonsee Staff/Faculty

History of Recipe: This recipe is Mexican styled, but can be found in other areas of Latinx countries with slight variations. Atole pairs very well with pan dulce (sweet bread) or tamales, especially around the holidays. Recipe from: https://www.allrecipes.com/recipe/134083/mexican-atole/

prep time: 5 minutes

cook time: 10 minutes

serves: 5 servings

Things You Need

1/3 cup and tablesoon masa (corn flour)

4 cups water

2 and 1/2 teaspoons ground cinnamon

1/4 cup piloncillo, brown sugar cones

2 and 1/2 teaspoons vanilla extract

Here’s How

1. Place the masa, water, cinnamon, and piloncillo in a blender. Blend until smooth , about 3 minutes. If you heated the piloncillo prior, you won’t need to blend as long.

2. Pour the contents of the blender into a saucepan and bring the mixture to a boil over medium heat, stirring constantly. When the mixture reaches a boil, turn the heat to low and continue to whisk for 5 minutes.

3. Remove the saucepan from the heat and stir in the vanilla. Pour into mugs and serve hot.

Helpful Notes

• Depending on where you find the piloncillo, it likely will come in an 8 oz cone. This will be too much for your blender or even food processor to break down. I recommend you heat it up on the stovetop and stir constantly so it doesn’t burn. Once it’s melted, immediately pour in the amount you need into the blender along with other ingredients. The piloncillo does cool down quickly and hardens. Store the remainder of the piloncillo in a container that can easily be reheated in the future. It will be challenging to remove the piloncillo without heating it up first.

• You will find piloncillo in your local Latino grocery store. Goya brand makes piloncillo.

• You can add sugar or additional vanilla extract if the recipe is not sweet enough for you.

Please see the photos section for photos of this recipe.

Here is the link to the cooking demo of this recipe: https://guides.library.waubonsee.edu/latinxheritage2020/videosandmore or it can be found in the video demos tab at the top of this page.

Contributed by: Evelyn Z Aviles-Davis , Waubonsee Staff/Faculty

History of Recipe: Coquito is an authentic Puerto Rican beverage and is a traditional Christmas drink. Its name means "small coconut" in Spanish. You can make it with or without rum. This version is made without rum but you can find the same recipe containing rum in the alcoholic beverages section of the cookbook.

prep time: 10 minutes

refrigeration time: 1 hour

serves: 8 servings

Things You Need

1 can coconut cream (15 oz) such as Coco Lopez

1 can condensed milk (14oz)

1 can evaporated milk (such as Carnation)

½ tsp. cinnamon

¼ tsp nutmeg

Here’s How

Mix all ingredients in the blender. Taste. You can add 1-2 cup of water to prevent the coquito from getting thicker later in the fridge. (I personally don’t add water) Pour into a bottle and refrigerate well. Make ahead for richer flavor. Serve in small glassware.

Helpful Notes

Adjust the cinnamon to taste.

Some ideas:

1. You can substitute the rum for a scoop of vanilla ice-cream and serve it as a dessert.

2. Some people add 2 or 3 eggs to this recipe, but we will call it Ponche no Coquito. Ponche will be similar to Eggnog.

Contributed by: Terry Lyons, Waubonsee Staff/Faculty

History of Recipe: Colombian coffee home brewed with aguapanela, a simple syrup made with sugar cane pulp

prep time: 10 minutes

refrigeration time: 1 hour

serves: 8 servings

Things You Need

40 oz filtered water

12 oz panela broken into small chunks

2-3 Tbsp freshly ground Colombian coffee

Here’s How

1. Bring water and panela to boil in a small saucepan. Reduce heat and simmer for 30 minutes, stirring regularly to melt panela. Remove from heat, let sit 5 minutes.

2. Place ground coffee in a small French press. Pour aguapanela over coffee until French press is full. Reserve remaining aguapanela for another use, or another cup of coffee.

3. Brew for 4 minutes, stirring once. Plunge French press and serve coffee immediately.

Helpful Notes

If you make the aguapanela in advance, it will only take you about 5 minutes to make a cup of this coffee.

Contributed by: Terry Lyons, Waubonsee Staff/Faculty

History of Recipe:

prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

serves: 6 servings

Things You Need

1/8 cup Cinnamon Sugar

1/4 cup Cocoa - Dutched

1/4 tsp. Chipotle Pepper Powder

1/2 tsp. Cloves - Ground

4 cups milk, almond, or soy milk

1 - 14 oz. can sweetened condensed milk

1 - 12 oz. can evaporated milk

1/2 cup chopped Latin drinking chocolate bar

1 Tbsp. cornstarch Optional toppings: whipped cream, marshmallows, chocolate syrup, chocolate shavings

Here’s How

1. ADD milk and Cinnamon Sugar to a medium saucepan and heat over medium heat until boiling, stirring frequently. Add sweetened condensed milk and evaporated milk. Stir to combine and simmer on medium heat for 2 mins.

2. ADD chocolate, Cocoa —Dutched, Chipotle Pepper Powder, and Cloves— Ground to the pot of milk and heat on low for an additional 5 mins., stirring to melt chocolate.

3. DISSOLVE cornstarch in ¼ cup water. Add mixture to milk and chocolate, stirring continuously. Heat on low for 2 more mins.

4. REMOVE from heat and indulge with optional toppings

Helpful Notes