Happy Cinco De Mayo! What would this holiday be without some delicious, festive food huh? Below I’m including 3 sweet mexican inspired recipes to celebrate this holiday.
First one, Mexican Hot Cacao! I love my hot cacao for many reasons. One, it gives me a little energy boost without the negative effects of caffeine. It also has tons of antioxidants and I’m able to add additional nutrition like collagen and reishi mushroom powder because the cacao flavor is so strong. And lastly, it can be made with many different flavors and this version is the bomb! It gets a hit of spice from the cayenne and a warm gentle spice from some cinnamon.
MEXICAN HOT CACAO
- 1c coconut milk
- 2 tsp organic raw cacao powder
- ½ tsp cinnamon
- ½ tsp vanilla extract
- 1 scoop of Perfect Supplements Collagen (use code ABBY10 for 10% off)
- Pinch of cayenne pepper
- Pinch of sea salt
- Maple syrup to taste
Warm the milk with a steam wand or over the stovetop. Stir in the rest of the ingredients to dissolve. Taste and adjust the flavor. Enjoy!
The next recipe is a yummy horchata! I made this using my almond cow dairy-free milk making machine! I make my own dairy-free milk every week and this machine has seriously saved me so much money and hassle, not to mention being able to avoid all the gums and preservatives added to store bought milk. Click here to check out the almond cow and receive a discount!
Horchata is a sweet, cinnamon-ey rice milk drink that is soo creamy and delicious! I found this recipe on the almond cow website and sort of made it my own.
- 5c filtered water
- 1c almonds soaked for at least 4 hours
- 1 cup cooked rice
- 3 dates (pits removed; can substitute with 3 tbsp maple syrup) + additional maple syrup to taste
- ½ tsp ground cinnamon
- pinch of salt
Make the almond creamer- fill the collector cup with 500ml (about 2 c) of filtered water and pace in the base of the almond cow. Add the almonds to the filter basket and secure to the lid. Attach the lid to the base and push the button on top. Push the button again to run one more cycle- I like doing this to get an extra creamy creamer.
Remove the almond pulp from the filter basket and save for another use. Add the almond creamer to the base of the almond cow along with the rest of the water (up to the minimum line), and a pinch of salt. To the filter basket add the rice, dates, and cinnamon. Screw the filter basket into the lid and secure the lid to the base. Press the button to begin blending and then press it again once the first cycle is over to run it again. Lift the lid off. Taste the horchata and add more maple syrup to taste.
Serve in glass cups with a sprinkle of cinnamon on top!
The last recipe is these super cute Sombrero Sugar Cookies. I am also including a churro flavored option! These are mostly paleo, if you count grass-fed butter as paleo!
SOMBRERO SUGAR COOKIES/CHURRO COOKIES
recipe adapted from paleorunningmama.com
- ¼ c grass-fed butter
- 6T maple syrup
- 1 egg
- 2 tsp vanilla extract
- ¼ c coconut flour
- 2 c almond flour
- ¼ tsp baking soda
- ¼ tsp himalayan sea salt
- Macadamia nut halves
- Coconut sugar
In a mixing bowl cream the butter and maple syrup together until smooth. Add the egg and vanilla. Then add the almond flour, coconut flour, baking soda, and salt. Leave the dough to chill in the refrigerator for at least one hour or overnight.
When you are ready to bake the cookies make sure to have all your supplies ready and the oven preheated to 350 so the dough doesn’t get too warm. Working with a little dough at a time, roll out in between to pieces of parchment paper to ¼ inch thickness. Use a 2 inch round cookie cutter to cut circles. Lift the circles onto a parchment lined baking sheet, peeling the excess dough off as you do this. Add one macadamia nut half to each round then carefully place sprinkles around the perimeter of each circle to resemble a sombrero.
Bake for 7 minutes then remove from the baking sheet immediately with a spatula. Allow to cool and enjoy!
For the Churro cookies…truth be told I didn’t measure how much cinnamon or coconut sugar I added, I kinda went by taste since I got burnt out on making the sombreros and did this flavor for the rest of the dough. I would suggest starting with around ½-1 tsp cinnamon and 2 T of coconut sugar for about half the dough if you are going to make half sombreros and half churro flavor!
I hope you enjoy these recipes! Let me know what you think and be sure to tag me on facebook or instagram @abigaileholistic!
Enjoy your holiday and happy baking!
Nutritional Health Coach/Chef Board Certified in Holistic Nutrition