Recipes with Cachaça Meia Lua
Sonho de Valsa Chocolate
Ingredients:
3 chocolates type Sonho de Valsa ( a typical Brazilian chocolate)
1 can of condensed milk
1/2 bottle of Cachaça Meia Lua Prata
1 can of guaraná ( a typical Brazilian soda);
How to Prepare:
Mix all the ingredients in a blender, leaving the crunchy chocolates on the top.
Serve chilled.
Chocolate Batida ( type of alcoholic Brazilian smoothie)
Ingredients:
1 cup of Cachaça Meia Lua Prata
1/2 cup of milk cream
2 soup spoons of powder chocolate
How to Prepare:
Place all ingredients in a jar.
Add ice cubes, stir well.
Strain and serve in cups for smoothie.
Strawberry Batida
Ingredients:
1 cup of strawberry pulp
3 soup spoons of condensed milk
1 cup of Cachaça Meia Lua Prata or
½ cup Cachaça Meia Lua Prata plus ½ cup of water
How to Prepare:
Mix all the ingredients in a blender
Serve with ice cubes or leave the smoothie in the refrigerator until the moment of serving
Siriguela Batida ( a Brazilian fruit)
Ingredients:
2 shots of Cachaça Meia Lua Prata
5 siriguelas
2 tea spoons of sugar
How to Prepare:
Place the fruit and the sugar in a glass on the rocks.
Mash the mixture with a pestle; add the Cachaça Meia Lua Prata and the ice to taste
Mix well and serve with three more ice cubes
Caipirinha - Lemon Batida
Ingredients:
2 shots of Cachaça Meia Lua
1/2 Taiti lemon ( Brazilian green lemon)
Sugar to taste (on average, two tea spoons)
How to Prepare:
Muddle the lemon and the sugar in a glass
Add the cachaça and serve with ice.
Cachaça Meia Lua Prata Cookies
Ingredients:
2 cups of Cachaça Meia Lua Prata
1/2 cup of oil
2 heaped table spoons of baking powder
Wheat Flour (about 750g)
Icing sugar for dusting
How to Prepare:
In a bowl, put the cachaça, the oil and the yeast. Gradually add the flour and mix until the dough is releasing the hands. Give the dough consistency to cut. On a floured surface, cut the dough into half moon shape. Place on greased baking sheets with oil, leaving a good space between them. Bake in hot oven until golden. Take the cookies out of the oven and quickly pass them, one by one, in a container with water followed by sugar. Arrange them on a platter and let them cool. Then just enjoy.
Jelly
Ingredients:
01 box of strawberry flavored jelly
01 envelope of unflavored jelly
01 shot of Cachaça Meia Lua
How to Prepare:
Dissolve 02 cups of boiling water, 01 box strawberry flavored jelly, 01 envelope unflavored jelly. Once dissolved, add 01 cup of ice water and 01 cup cachaça. Place in a form and leave in the refrigerator. In the next day, cut the mixture in the form of rapadurinhas ( small and squared) and serve.
Cachaça Meia Lua Ouro Chocolate
For the dough:
1/2 kg of milk chocolate bar ( grated )
1/2 kg of semisweet chocolate bar ( grated )
02 boxes (200g each) of milk cream
01 cup of Cachaça Meia Lua Ouro
For coverage:
1 kg of hydrogenated semisweet chocolate.
Preparation:
In a saucepan, bring to simmer the cream until it is warm. Then, put together the two kinds of chocolate and mix until they dissolve. Remove the pan from the heat, put the cachaça and mix well.
Coverage:
Melt the semisweet chocolate in double boiler or microwave.
The assembly:
In an acetate form, put the already warmed coverage so the entire form is filled. Remove the excess so that it is only a thin shell. Return the excess to the container where the coverage is resting. Put the form into the freezer for five minutes until the skin hardens. Put a bit of dough into a plastic bag. Make a small hole in the tip and pour the dough into the molds, filling them up. Put into the freezer for 10 minutes.
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