Mexican Candy Shot Recipe
Mexican candy shot recipe is a fun and delicious recipe that is so simple to make that even kids will love making it. This recipe requires only two ingredients which are watermelon and tequila. So, you can imagine how easy it is to make this recipe.
The Mexican candy shot recipe is very popular among the people who love drinking tequila but want some more flavor in their drink. There are many ways in which you can prepare this drink but the easiest way of making it would be by using a melon baller to scoop out watermelon balls.
In order to make this drink, you will need:
- 1 cup of watermelon balls
- 2 ounces of tequila
The first thing that you need to do is take the scooped watermelon balls and blend them in a blender along with ice cubes for about fifty seconds or so until everything becomes smooth and creamy. After blending the watermelon balls, strain them through a fine strainer so as to remove any seeds or pulp from the mixture.
Next step is adding tequila into the mixture and stir well for about sixty seconds or so until everything becomes well combined together. Now, transfer this mixture into your shot glasses or martini glasses and serve chilled with ice cubes on top.
Mexican Candy Shot With Watermelon and Mint Leaves
Mexican candy shot recipe is a great drink for the hot summer days, when you need something cold and refreshing.
This recipe is so easy to make and the ingredients are very cheap. The Mexican candy shot is made of watermelon and mint leaves.
The mint leaves should be crushed and then placed in the watermelon juice. If you have a juicer, you can use it to make the Mexican candy shot. If not, you can crush the mint leaves with a mortar and pestle or grind them in a blender.
Ingredients for Mexican Candy Shot Recipe:
2 cups of watermelon juice (be sure to use fresh watermelon juice)
1 cup of fresh mint leaves (crushed) OR 1/4 cup of dried mint leaves (crushed) OR 2 tablespoons of ground dried mint (optional)
1/2 cup of sugar syrup (can be found at any grocery store) – this is optional but recommended!
1/2 cup of white rum (optional)
Directions for Mexican Candy Shot Recipe:
In a blender, add the crushed mint leaves. Blend until they are powdered. Pour the crushed mint leaves in a bowl and add the sugar syrup.
Mix well and then strain it through a strainer. Add to the blender with watermelon juice, white rum, and sugar syrup. Mix well and pour into shot glasses or mason jars.
Refrigerate for 15 minutes before serving so that they are cold!
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Churro Crepes with Homemade Dulce de Leche
Well, since every time I post a type of churro recipe, my blog buzzes with action, here is another one. Churro Crepes. I made these for my family one Sunday morning and I made some for the guys at my office. I received high compliments, so I thought I ‘d share the recipe. Crepes are so easy to make once you get the batter right. You don’t need any fancy equipment. My mom always made her crepes in a regular pan greased with good old Crisco. I prefer a non-stick pan coated with cooking spray. To each their own.
I did try two different dulce de leches with the crepes. The darker dulce de leche was made by a friend. She boils her unopened can of sweetened condensed milk in a pot on the stove for about 1.5 hrs, flipping it over half way through. It produced a darker, thicker, and more rich flavored dulce de leche. I cooked mine in a jar in the slow cooker for 10 hours (see how here). I ended up with a lighter, creamier and thinner dulce de leche. Each is equally good, it just depends on what you need it for. If you want to use it as a filling for a cake or cupcakes, the thicker one is better. If you want to pour it over ice cream or crepes, then the thinner one works better. I did like my homemade dulce de leche better with these crepes because the taste didn’t over power the cinnamon flavor and the light fluffy texture of the crepe. The thicker, darker dulce de leche was just to strong for this delicate treat.
For those who just don’t care and are really not interested in making their own dulce de leche, here is the brand I have used for other recipes. It is dark and thick like the one my friend made. You should be able to find it at your local Spanish market. If not, you can try La Salamandra brand on Amazon.com.
Churro Crepes
by The Sweet Chick
Prep Time: 5- 10 minutes
Cook Time: 18-20 minutes
Keywords: breakfast dessert dulce de leche cinnamon crepe
Ingredients (12 crepes)
For the crepes
- 1 1/4 cups milk
- 1 cup all purpose flour
- 1 whole egg
- 1 teaspoon vegetable oil
- 1/4 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
For the cinnamon sugar
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 1/2 teaspoons cinnamon
Instructions
For the crepes
In a blender or with hand mixer, combine all ingredients. Blend until smooth.
Heat a nonstick skillet with flared sides over medium-high heat. Remove from heat. Pour 1/4 cup batter into skillet; lift and tilt the skillet to spread batter evenly across bottom of skillet. Return to heat. Cook about 1 minute or until light brown.
Flip crepe with a spatula and cook the other side for about 30 seconds. Remove from pan and place on a warm plate and cover to keep warm.
Repeat with remaining batter.
When all crepes are cooked, fill them with 3 tablespoons (or more if you like) of dulce de leche and either fold the side of the crepes into the middle or roll up the crepes.
For the cinnamon sugar
Sprinkle 1/4 teaspoon of cinnamon sugar over the top of each crepe.
Eat and enjoy!
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