Updated: Jan 26
This Christmas prepare the best recipes for all your guests!
If you want to innovate your menu for your Christmas desserts and you want to surprise everyone at Christmas parties, whether at work or family. You should try one of the recipes that we have compiled for this Christmas. They are very simple and you can follow them step by step.
GINGERBREAD cookies with cinnamon
450 g of flour
100 g of brown sugar
80 g of honey
2 teaspoons cinnamon
1 teaspoon ground ginger
Sift the flour, ginger, and cinnamon. So you will already have the preparations when you need them. Use a strainer for this. This step helps us aerate the flour and prevent it from creating lumps in the dough.
Beat the butter together with the brown sugar with the help of a whisk. Beat both ingredients until the mixture is paler and slightly fluffy. Add the egg and honey, continue mixing until all the ingredients are homogeneous.
Add the dry ingredients that you had previously reserved. Lower the speed of the mixer to the minimum, add this mixture little by little and beat until you do not see any remaining flour.
Divide the resulting dough into two portions, flatten them a little and wrap them with plastic wrap. Let them rest in the fridge for about 15 minutes.
Roll out the dough until it is 5 or 6 mm thick. Once stretched, let the dough rest for 1 hour in the fridge. This way the dough will be very firm when cutting it and you make sure that the cookies don’t lose their shape during baking.
After the resting time, cut the dough into the shape you want. Place a sheet of parchment paper on the baking sheet. Arrange the cookies on it, leaving 2 cm apart.
Bake the cookies at 180ºC for about 15 minutes or until you see the edges begin to brown.
When they’re done, remove the tray from the oven and let it rest for about 5 minutes. Then you can decorate them to your liking.
A Merry Christmas with coconut flavor.
We present this recipe to coconut lovers, it will become one of your favorites for Christmas. A very exquisite and deliciously creamy drink. Prepared mainly with coconut milk, the sweet coconut cream, a subtle hint of cinnamon and rum. It is a Puerto Rican tradition to serve this drink on holidays and very cold. Perfect to share with family and friends. You will love the Puerto Rican coquito!
3 cups of evaporated milk
15 oz coconut cream
13.5 oz coconut milk
½ cup white rum (optional)
½ tsp. ground cinnamon
Cinnamon sticks (optional)
Easy to prepare!
complete these 3 steps:
In a blender bowl, add all the ingredients. Blend on high until well mixed for 1-2 minutes.
Pour the coquito mixture into glass bottles and cover. Refrigerate and chill until very cold.
To serve, pour the coquito into small glasses. Garnish with ground cinnamon and chips. (decoration is optional)
150 g butter, softened
200 g sugar
4 medium eggs
50 g whole milk
1 tsp. vanilla extract
250 g plain flour
1 pinch of salt
2 tsp. yeast
15 g unsweetened cocoa powder
Preheat the oven to 180ºC.
Put the butter and sugar together in a bowl to beat until it increases in volume.
Once the shake is well done, add the eggs without stopping beating, until they are well integrated. Then add the milk and the vanilla extract, little by little and without stopping beating.
You stop the shake and throw in the flour, previously passed through a sieve along with the yeast and salt. Mix with a spatula with enveloping movements from top to bottom.
You separate two-thirds of the dough and put it in a cake tin lined with parchment paper or a disposable mold. You add the cocoa powder to the remaining batter, mixing gently. You pass the chocolate mass also, in large tablespoons, distribute it irregularly.
When you have put all the dough in the mold, you pass the handle of a spoon or some similar utensil, mixing both doughs a little and without excess stirrer.
Bake at 180º C for 30-40 minutes. You take it out to cool on a rack.