There are two products that we have been experimenting with in our household: Cajeta Envinada and Nestlé’s Abuelita Chocolate Drink Mix. I found both at .
Cajeta is a Mexican caramel sauce that is made with goat’s milk. It is sometimes called Dulce de Leche but most of the Dulce de Leche sold here in the United States is usually made with cow’s milk. Since goat milk is so hard to find and cajeta takes about an hour and a half to make, it is just easier to buy it. I have only seen it available in the Latino markets. Cajeta envinada are special cajeta recipes with certain liquors added. The Coronado brand I found is made with white wine. It’s delicious!
Nestlé’s Abuelita Chocolate Drink Mix is a Mexican hot chocolate. It is super creamy with a hint of cinnamon. For adult drinks, follow directions then mix it with liqueurs, like Kahlua, or chill it and add vodka for a chocolate martini. Either way it makes a great holiday drink.
Apple Pie with Cajeta Ice Cream
We have been trying different fall desserts using cajeta envinada and abuelita. Two stood out that were really spectacular. The first one is so simple. It is apple pie cream with cajeta envinada sauce. Soften one pint of your favorite vanilla ice cream. Cut into bite-size pieces one generous slice of apple pie, including the crust. Gently fold the apple pie pieces into the soften ice cream and re-freeze. When ice cream is solid again, scoop into a bowl and topped with warmed cajeta envinada. Microwave the cajeta envinada for 5 to 10 seconds to thin it before topping the ice cream. Even my picky teens ate this!
Pumpkin Chocolate Pie
The second stand-out dessert is a pumpkin chocolate pie. Use half of your favorite chocolate pie recipe that includes evaporated milk but instead of using cocoa powder, use the abuelita mix.
In the microwave, melt one quarter of one abuelita chocolate tablet in the evaporated milk and stir until smooth follow recipe as directed. Set aside. In a separate bowl mix half of your favorite pumpkin pie recipe (one that does not include cream cheese) and set aside.
Using a Pillsbury pie crust, roll out and form in pie plate. Line pie plate with foil and fill with pie weights or dried beans. Cook at 350 degrees for about 25 minutes until set. Remove foil and weights and cook for an additional 10 minutes. Prebaking gives the crust a crispness to it before the filling is added.
Line the baked pie shell with toasted pecan pieces. Swirl the cajeta envinada around it two times. (Don’t overdo it or the pie will be soggy.) Pour chocolate pie filling over the pecans then pour the pumpkin pie filling over the chocolate filling.It doesn’t matter if they mix together a little.
Cook the pie at 350 degrees for about an hour or until center jiggles only slightly. Cover pie crust edges with foil about half way through baking so they won’t burn. Let it cool to room temperature before serving. This pie has all three of everybody’s favorite pie filling: pecan, chocolate and pumpkin. It is outstanding!
These two products both have very distinctive characteristics that can add a delightful twist into your favorite fall dessert recipes.