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Chocopinga - A drink to warm your heart

Ingredients:

- 2 cups of granulated sugar

- 4 tablespoons cocoa powder

- 4 cloves

- 1 liter of hot milk

- 150 ml of cachaça

- Cinnamon powder for sprinkling

Method of preparation:

Place the cloves and sugar in a pan and bring to a boil. When the sugar has melted, add the milk and chocolate powder. Stir until everything is smooth and has a texture like hot chocolate. Add the cachaça, stir for another minute and serve. Sprinkle cinnamon on top, and voila!

Pudim de Cachaça - an exotic sweetness

Ingredients:

1 can of condensed milk

1 can of milk

3 units of egg

30 ml of cachaça

200 g of sugar

50 ml of boiling water

Method of preparation:

1. Beat condensed milk, milk and eggs in a blender for two minutes.

2. Book.

3. In a pan, put the sugar and lead to the low fire, stirring until it boils.

4. Then add the hot water and stir until you get a caramel-colored honey syrup.

5. Finally, add the cachaça.

6. Grease the entire pan (from the bottom to the edges) with the syrup, leaving the excess on the bottom.

7. Then put the mixture made in the blender, cover with aluminum foil and take to medium oven for 40 minutes or until golden.

8. When ready, remove from oven and let cool.

9. Afterwards, take it to the fridge until it has a consistent texture.

Mousse caipirinha - unforgettable dessert

Ingredients:

1 box of lemon-flavored gelatin powder

4 tablespoons hot water

1 cup (tea) of ice cubes

1/2 cup lemon juice (lemon)

1 can of whey-free cold cream

150g cream cheese

2 tablespoons of cachaça

Zest of the rind of 2 lemons

Method of preparation:

1 Dissolve gelatin in hot water

2 Blend the ice cubes and juice in a blender until completely dissolved

3 Add the cream, cream cheese and cachaça then whisk to mix

4 Then add half of the zest and mix with a spoon

5 Pour into glasses and sprinkle with the remaining zest

6 Refrigerate for at least 4 hours before serving.

Pinga Colada recipe

Ingredients:

75 ml aged cachaça

100 ml of pineapple juice (you can also use the fruit puree or frozen pulp)

20 ml cane molasses

10 ml of lemon juice

60 ml of coconut milk

5 ice stones

Method of preparation:

Place all ingredients in a cocktail shaker and shake vigorously.

Pour the drink into a tall glass and serve without ice.

Decorate with a triangle of pineapple or leaves from the crown on the side of the glass to characterize this take on the piña colada, a well-known drink with a Caribbean flavor.

Serve immediately.