If you've been wanting to impress your family or your barkada with your culinary skills but just couldn't come up with recipes that have that wow factor, you're in luck, because we've got five right here that can make for awesome Noche Buena potluck, but are also timeless enough to be served any day of the year. What's so different about these, you ask? They're leveled up versions of classic faves, thanks to ta-daah! Tequila!
Hot Chocolate with Tequila
Serves 5 people
1 ¼ cups of Jose Cuervo® Silver Tequila
7 ½ cups of milk
2 ½ bars of chocolate, broken into chunks
15 tablespoons of cocoa powder
5 tablespoons of cane sugar
¼ teaspoon of cayenne pepper
1 ¼ cups of heavy whipping cream
Ground cinnamon for garnish
5 large mugs
Something to mix the drink (spoon, whisk)
1. Pour the milk in a sauce pan on medium heat. Make sure to watch it carefully as it needs to be just warm.
2. Add the chocolate bars, the cocoa powder, and the sugar.
3. Heat everything until the chocolate dissolves, stirring continuously.
4. Add the cayenne pepper gradually.
5. Turn off the stove. Add the tequila and mix it with the hot chocolate.
Pour everything into large mugs, top it off with whipping cream and sprinkle in whipped cream and the cinnamon.
Christmas Cookies (can be any occasion cookies, too!)
Serves 5 people
4 teaspoons of Jose Cuervo® Reposado Tequila or Jose Cuervo® Silver Tequila
Grated zest of 2 limes
Grated zest of half an oranges
2 cups all-purpose flour
Granulated sugar for coating
2 sticks unsalted butter, at room temperature
2/3 cup confectioners’ sugar, sifted
2 large egg yolks
Pinch of salt
1. Place the unsalted butter in the bowl and beat at medium speed until smooth.
2. Add confectioners’ sugar and beat again until smooth.
3. Add in 1 egg yolk, gradually followed by the salt, tequila, grated lime zest, and orange zest.
4. Lower the speed to low, slowly adding the flour, beating it until it mixes well.
5. Drop the dough on the counter, knead the dough into a sphere, and divide it in half using a knife.
6. Wrap each piece of the dough in plastic wrap and refrigerate for 30 minutes.
7. Take the dough out of the refrigerator and place it on a smooth surface.
8. Form the dough into a log.
9. Wrap the log in plastic and chill for two hours.
10. Preheat the oven (180°C) and line two baking sheets with parchment paper.
11. While the oven is preheating, work on the sugar coating: Whisk the remaining egg yolk in a small bowl until smooth enough to use as a glaze.
12. Spread the sugar on the baking sheets.
13. Take the logs out of the refrigerator and brush them lightly with a little egg yolk.
14. Roll the logs in sugar, pressing the sugar gently to get them to stick.
15. Slice each log into cookies about ¼ inches thick and place them on the tray about ½ inches apart.
16. Bake the cookies for 12 to 14 minutes or until they are set but not browned.
Transfer cookies to a cooling rack.
Pineapple Tequila Cake
Serves 8 to 10 people
1 tablespoon Jose Cuervo® Reposado Tequila
½ small pineapple, quartered and sliced
4 tablespoons of unsalted butter
? cup of packed light brown sugar
6 tablespoons (¾ stick) of unsalted butter
¾ cup of sugar
2 large eggs
2 tablespoons Jose Cuervo® Reposado Tequila
¾ cup buttermilk
1½ cups of all-purpose flour
1½ teaspoons of baking powder
¼ teaspoon of salt
¼ teaspoon of ground cinnamon
1. Place a nonstick metal cake pan on the stovetop over low heat.
2. Add butter to the pan and let it melt, spreading it all over the pan.
3. Add the brown sugar, the tequila, and cook, stirring everything constantly until the mixture is smooth and thick.
4. Remove the pan and arrange the pineapple slices over the mixture.
5. Set aside.
1. Preheat the oven to 170ºC.
2. Using a large bowl, beat the butter and sugar with an electrical mixer for two minutes until the mixture is light and fluffy.
3. Add the eggs and tequila gradually.
4. Add the flour mixture alternately with the buttermilk, beating after each succession.
5. Pour the batter over the pineapple.
6. Bake for 45 minutes or when it is golden.
7. Set the cake to cool for 15 minutes then, on a plate, invert the cake.
Spaghetti With Basil Tequila Tomato Sauce
Serves 10 people
¾ cups of Jose Cuervo® Silver Tequila
3 cans of tomatoes
6 leaves of torn basil
3 ½ cloves of garlic, grated
1 or 2 tablespoons of Tabasco sauce (optional)
1 1/3 teaspoon of dry chili flakes
1 lb. of spaghetti
Drizzle of olive oil
Salt and pepper to taste
1. Boil pasta as directed, making sure to salt the water beforehand. Set aside.
2. In a large pot on medium heat, add olive oil and grated garlic.
3. Sauté garlic for 1 minute.
4. Add in can of tomatoes. Break tomatoes using a wooden spoon.
5. Once it starts to bubble, add in tequila, chili flakes, Tabasco sauce, salt, and pepper.
6. Turn the heat to low and let it simmer at a low boil for an hour.
7. Stir in basil and taste for seasoning (in case you need to add more salt and pepper).
Add in pasta to sauce, mixing the two. Add cheese if needed.
Tequila Lime Chicken
Serves 10 people
2/3 cups of Jose Cuervo® Silver Tequila
10 boneless, skin-on chicken breast halves
5 tablespoons extra virgin olive oil
1 1/4 cup freshly squeezed lime juice
5 tablespoons honey
A splash of chicken broth or water
Skillet or any ordinary frying pan
1. In a large skillet, heat up olive oil over medium heat. Cook meat until golden brown on both sides. Remove chicken and set aside.
2. Turn off the heat and deglaze the pan with tequila, making sure to stir the bottom to loosen any caramelized bits.
3. Add lime juice and honey, stirring to mix.
4. Cook briefly over medium heat. Return chicken to skillet, spooning the sauce on top of the chicken.
5. Cover tightly and cook over low heat until chicken is tender (estimated: 30 minutes).
6. Add a little water or chicken broth to the pan to prevent burning.
Serve with rice.
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