If you’re looking for typical food, here are 3 recipes that are super easy so you can honor your loved ones while enjoying a special treat for the Day of the Dead. You can also find the recipe for the traditional Pan de Muertos here.
Recipe: Coffee Martini for Dia de los Muertos
Prep Time: 5 mins
Servings: 4 Martini glasses
- 3 tablespoons hot water
- 2 teaspoons instant coffee like NESCAFÉ CLÁSICO Pure Instant Coffee Granules
- 1 cup milk
- 1/4 cup chocolate syrup
- 2 tablespoons vodka
- 2 tablespoons coffee liqueur
- Fill pitcher or cocktail shaker with hot water and coffee granules; stir until coffee is dissolved.
- Add milk, chocolate syrup, vodka, and coffee liqueur.
- Fill with ice cubes.
- Stir or shake for 10 to 15 seconds.
- Strain into 4 Martini glasses. Serve immediately.
Sugar Skull Cookies or calaveritas recipe for the Day of the Dead
Prep Time: 20 mins
Cooking Time: 13 mins
Standing Time: 20 mins
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter
- 2 tablets (90 grams each) NESTLÉ ABUELITA Chocolate
- 2/3 cup granulated sugar
- 1 large egg
- 4 individual boxes WONKA SweeTARTS Skulls N’ Bones (found in WONKA Monster Treats assorted candy bag)
- Preheat oven to 375° F.
- Combine flour, baking soda and salt in medium bowl; set aside.
- Place butter and chocolate in medium saucepan. Cook over medium-low heat, stirring frequently, for 5 minutes or until completely melted and smooth; let cool for 10 minutes.
Beat chocolate mixture and sugar in large mixer bowl. Add egg; beat until combined. Gradually add flour mixture, beating just until blended.
- Shape rounded tablespoon of dough into ball. Flatten ball into a disk and shape into a skull by pinching sides of bottom quarter of dough. Repeat with remaining dough.
- Place cookies 2 inches apart on ungreased baking sheets.
- Bake for 8 to 9 minutes or until golden around edges. Immediately press Skulls N’ Bones onto cookies to form eyes and mouth.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Prep Time: 5 mins
Cooking Time: 15 mins
Yield Size: 4
Yield Description: up to 6 servings
- 4 cups milk
- 3 tablespoons cornstarch
- 1/2 cup granulated sugar
- 3 tablespoons instant coffee like NESCAFÉ Café de Olla
- 2 teaspoons vanilla extract
- Ground cinnamon for garnish
- Combine milk and cornstarch in medium saucepan and whisk until combined.
- Add sugar and coffee granules; cook over medium-low heat, stirring constantly for about 15 minutes or until thickened (do not boil).
- Remove from heat and add vanilla extract.
- Serve warm and sprinkled with cinnamon.
Serving Suggestions: This fragrant atole is wonderful with pan de muertos.