Zulka Is Great In Any Recipe

We hope you enjoy this collection of our favorite recipes, and if you have one to share, let us know!

Quick & Easy Horchata

Ingredients:

  • 1/2 c. uncooked white rice
  • 1 c. water
  • 1 14-ounce can coconut milk
  • 2 cinnamon sticks
  • 3/4 tsp. ground cinnamon
  • pinch of salt
  • 4 c. whole milk
  • 1 1/2 tsp. vanilla extract
  • 1/3 c. Zulka Morena pure cane sugar

Instructions:

from Life Made Simple

Directions:

  • In a medium size pot, combine the rice, water, coconut milk, cinnamon sticks, cinnamon, and salt, bring to a boil. Reduce the heat to a low simmer, cover, and allow to cook for 25 minutes. Remove from heat and allow the mixture to cool to room temperature.
  • Remove the cinnamon sticks and add the rice mixture to a blender along with the remaining ingredients. Blend on high for 1 to 3 minutes until very smooth.
  • If you prefer a smooth consistency, pour over a mesh sieve into a large pitcher or pour in as-is. Chill until ready to serve.

Yield: 4-6 servings | Prep Time: 5 minutes | Cook Time: 25 minutes

 

 

 

Atole de Vanilla

Ingredients:

  • 4 cups milk
  • 1/4 cup maseca (corn flour)
  • 1/4 cup, plus 2 tablespoons brown sugar
  • 5 cinnamon sticks, divided
  • 1 vanilla bean pod
  • 2 pinches kosher salt
  • A few pinch of cinnamon, for garnish

Instructions:

from The Broken Bread

Directions

  • In a 3 quart pot, add the milk, maseca, and sugar, whisking until no lumps remain. Scrape the seeds from the vanilla bean pod into the pot, along with 1 cinnamon stick, and salt.
  • Set pot to medium heat, and bring to a boil while whisking constantly. Once boiling, continue whisking until mixture has slightly thickened, about 2- 3 minutes.
  • Remove pot from heat and pour the atole through a fine mesh sieve before serving.
  • Garnish each cup with a cinnamon stick and a light dusting of cinnamon.

Horchata

Ingredients:

  • 2 cups uncooked well rinsed white rice
  • 6 cups water
  • 2 cinnamon sticks
  • 1 1/4 cup Zulka granulated sugar
  • Cinnamon to sprinkle on top

Instructions:

by Dionne Baldwin, Try Anything Once Culinary

Directions

  • In a blender pitcher add 2 cups uncooked rice, cinnamon sticks and 4 cups of water.
  • Pulse about 10 times to break up rice and cinnamon sticks into smaller pieces.
  • Pour into a large bowl and let it soak for 6-8 hours.
  • After soaking pour back into a blender pitcher, add sugar and blend for 10 seconds on high.
  • Pour 2 cups of water into a pitcher then strain the rice mixture into the pitcher using a fine mesh strainer.
  • Stir and refrigerate.
  • You can serve immediately over ice.

 

Mexican Iced Coffee

Ingredients:

  • 6 Tablespoons Zulka sugar
  • 2 Tablespoons unsweetened cocoa powder
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon cayenne pepper (optional - see note)
  • 1/2 Cup water
  • 2 Cups cold coffee (recipe here) ice
  • milk/cream of choice
  • The cayenne pepper doesn't provide a great deal of spice in this recipe, but feel free to omit or adjust measurement as desired.

Instructions:

from Luci’s Morsels

(makes 4 servings)

Directions

Sift sugar, cocoa, and seasonings together. Mix 1/2 Cup cocoa mix with 1/2 cup water. Heat in microwave for 20-30 seconds until sugar mix dissolves into water. Chill. Stir cocoa ‘syrup’ into two cups cold coffee. Serve over ice with milk.

 

 

 

Berry Horchata

Ingredients:

  • Sugar Cubes
  • 1 cup Zulka Pure Cane Sugar
  • 1 tsp Water
  • Horchata
  • 1 cup Long Grain White Rice
  • 1 Cinnamon Stick, broken up a bit
  • 8 cups Water, divided
  • 2 cups Fresh Berries of choice (Strawberry, Blueberry, Raspberry, Blackberry)
  • 1/2 cup Zulka Pure Cane Sugar
  • Cinnamon for garnish
  • Cinnamon Sticks for garnish

Instructions:

from Sugar and Soul

Directions for Sugar Cubes

  • Combine sugar and water in a small bowl and press into Sugar Skull molds, let set overnight to take shape.

Directions for Horchata

  • Add rice, cinnamon stick, and 4 cups water to a blender and pulse until a coarse mix forms.
  • Transfer to a large bowl and add remaining water, let soak for 3 hours.
  • Add back into blender in two batches, adding a cup of berries to each, blending until a smooth fine puree forms.
  • Strain mixture through a cheesecloth into a large pitcher.
  • Stir in sugar and place in the fridge to chill before serving.
  • Garnish with Cinnamon and Cinnamon Stick and a Sugar Skull Sugar Cubes for serving.
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Natural, Pure, Cane Sugar