So I made this Mexican Hot Chocolate Mix with Truvia since I try to avoid sugar, but you can make it with whatever sweetener you choose. I added corn starch to it so that the drink would have a little body to it rather than be thin and watery. What this means is that you can’t just add hot water to it directly from a kettle or boiling water tap, you need to cook it for a tiny bit. Trust me, it’s worth the extra 30 seconds. It makes a good, thick, deep chocolatey drink that my family is loving. I might try to add a little protein powder in mine later today and see how it works.
Mexican Hot Chocolate Mix
Add cinnamon or chile powder to suit your tastes. In this Mexican Hot Chocolate Mix recipe I can taste the cinnamon, but not the chile as much. I may need to add some more for myself, but I left it as it was for my son who doesn’t tolerate a lot of spice.
LOOKING FOR MORE DELICIOUS HOT BEVERAGES? CHECK OUT MYINSTANT POT MULLED APPLE CIDER RECIPE!
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Mexican Hot Chocolate Mix
Ingredients
- ▢ 1 cup ( 244 g ) Whole Milk Powder
- ▢ 1/2 cup ( 0.5 g ) Truvia
- ▢ 1/2 cup ( 43 g ) Unsweetened Cocoa Powder
- ▢ 2 tablespoons ( 2 tablespoons ) Cornstarch
- ▢ 1 tablespoon ( 1 tablespoon ) Ground Cinnamon
- ▢ 1 teaspoon ( 1 teaspoon ) Ancho Chile Powder , (add more to taste)
Instructions
- Mix everything with a whisk. Yup, that’s the whole recipe.
- When you’re ready to use this, place 2-3 tablespoon of mix in a cup, add hot water and then microwave for 30 seconds. Stir well to let it thicken.
- If using tap water, microwave for 1-2 minutes, stirring every 30 seconds.
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Mexican Hot Chocolate Mix
Ingredients
- 1 cup Whole Milk Powder
- 1/2 cup Truvia
- 1/2 cup Unsweetened Cocoa Powder
- 2 tablespoons Cornstarch
- 1 tablespoon Ground Cinnamon
- 1 teaspoon Ancho Chile Powder (add more to taste)
Instructions
- Mix everything with a whisk. Yup, that’s the whole recipe.
- When you’re ready to use this, place 2-3 tablespoon of mix in a cup, add hot water and then microwave for 30 seconds. Stir well to let it thicken.
- If using tap water, microwave for 1-2 minutes, stirring every 30 seconds.
Mexican Hot Chocolate Mix https://twosleevers.com/mexican-hot-chocolate-mix/
This Tres Leches Croissant Bread Pudding combines leftover croissants with evaporated milk, condensed milk, and regular milk to make a delicious dessert without heating up your kitchen!
Tres Leches Croissant Bread Pudding
Welcome to the “best bread pudding my husband has ever had”. My husband Roger is a bit of a bread pudding fanatic. When we were in India, the breakfast buffet had a croissant bread pudding that he fell in love with. Ever since then, I’ve wanted to reproduce it for him. But I also wanted something a little different for the Mexican cookbook, so I started thinking of what I could do that would make it delicious but also a little different.
Enter Tres Leches Croissant Bread Pudding–or the best bread pudding Roger says he has ever had. This is a very easy recipe–but it does require browning afterward, and if you can let it sit for a while instead of devouring it hot, it tastes much better. In fact, Roger and Alex (my son) both agreed it tasted much better the second day.
See the yummy browned top? I got this from broiling it. Otherwise, it looks a little pasty on top. The Instant Pot imparts a light and fluffy texture to this, and since we’re using croissants and not bread the whole thing has a light texture, unlike heavy bread puddings.
How To Make Tres Leches Croissant Bread Pudding
- Place croissant cubes into a large mixing bowl .
- Whisk together the eggs, evaporated milk, condensed milk, whole milk, and cinnamon.
- Pour over the croissant cubes and let them soak for about 10-15 minutes until the bread no longer looks dry.
- Pour into a 7-inch springform pan and cover the pan with foil.
- Place 2 cups of water into your Instant Pot and place a trivet on top. Place the foil-covered pan on the trivet.
- Set your Instant Pot on High pressure for 30 minutes, and when finished, allow it to release pressure naturally for 10 mins, and then release all remaining pressure.
- Turn on your oven broiler.
- Remove the foil from the pudding, sprinkle with ground cinnamon, and evenly spread the sugar on the pudding.
- Broil on high for 5-8 minutes. Let it cool for about 20-30 minutes and then cut into slices to serve.
Tips And Tricks For Making Tres Leches Croissant Bread Pudding
- It really does make a world of difference if you let it sit for a while before eating it. I know, I know, it looks and smells so good , but I assure you that it is worth the wait!
- If you have any leftovers, make sure to refrigerate it and not leave it out. Because of the content of eggs and milk in this recipe, it is prone to spoil if it is left out for too long. So either pop the leftovers in the fridge in a container or eat it all so there aren’t any leftovers.
Looking For More Delectable Dessert Recipes? Check These Out!
French Cherry Clafoutis
Mint Chocolate Bars
Pumpkin Bread Pudding
Looking for more delectable desserts? Check out my Instant Pot Cherry Clafoutis recipe ! It’s a delectable French dessert that you can easily make in your instant pot or pressure cooker!
Another great dessert dish is my Keto Mint Chocolate Bars . They taste just like an Andes Mints and are low carb!
This pressure cooker or air fryer Pumpkin Spice Bread Pudding recipe puts a fall-flavored twist on a dessert classic! It’s drizzled with a yummy maple cream sauce and is gluten-free.
Tres Leches Croissant Bread Pudding
Equipment
- Mixing Bowl
- Instant Pot
- WHISK
- 7 Inch Springform Pan
- Aluminum Foil
Ingredients
- ▢ 4 cups ( 112 g ) croissants , cut into cubes
- ▢ 2 large ( 2 large ) Eggs
- ▢ 5 ounce ( 141.75 g ) Evaporated Milk
- ▢ 5 ounce ( 141.75 g ) Sweetened Condensed Milk , (I used the evaporated milk can to measure)
- ▢ 10 ounce ( 283.5 g ) Whole Milk , ( I filled the evaporated milk can twice)
- ▢ 1-2 teaspoons ( 1 teaspoons ) Ground Cinnamon
- ▢ 1/4 cup ( 50 g ) Sugar Or Other Sweetener Equivalent
- ▢ Additional cinnamon to sprinkle
Instructions
- Place croissant cubes into a large mixing bowl .
- Whisk together the eggs, evaporated milk, condensed milk, whole milk and cinnamon.
- Pour over the croissant cubes and let them soak for about 10-15 minutes until the bread no longer looks dry.
- Pour into a 7-inch springform pan and cover the pan with foil.
- Place 2 cups of water into your Instant Pot and place a trivet on top. Place the foil-covered pan on the trivet.
- Set your Instant Pot on High pressure for 30 minutes, and when finished, allow it to release pressure naturally for 10 mins, and then release all remaining pressure.
- Turn on your oven broiler.
- Remove the foil from the pudding, sprinkle with ground cinnamon, and evenly spread the sugar on the pudding.
- Broil on high for 5-8 minutes. Let it cool for about 20-30 minutes and then cut into slices to serve.
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Don’t forget to check out my Instant Pot Fast & Easy Cookbook!
This book is full of all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy , fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of my recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.
