Cachaça Chocolate Brigadeiros: International Cachaça Day

Today is International Cachaça Day! Cachaca is a liquor made from fermented sugarcane, and is the most popular distilled alcoholic beverage in Brazil. Caipirinha, the traditional Brazilian drink, is made with cachaça. So to celebrate today's holiday, I'm definitely having a Caipirinha, and if you want to have something chocolate, you can make the traditional Brazilian candy -- Brigadeiros and add cachaça for a kick!

I first tasted cachaça in Brazil when I was there on a Fulbright. What a great liquor.. a bit like rum.. but not. And day, in my search for the very best pinga, as it's colloquially called, I found myself in the back country at a large still. I felt I had wandered into the back hills of Kentucky. The men operating the still, probably not a legal endeavor, had the wild look of way too much alcohol of way too high a percentage. Their acacia was amazing but not very smooth. Nevertheless, the many memorable cachaça drinks I enjoyed in Brazil stayed with me. You can find cachaça at bars and liquor stores all over the U.S.

For the recipe today, I decided not to post a cocktail recipe, although there are many chocolate cachaça drink recipes. Instead I'm posting a Brazilian treat--Brigadeiros (link to the non-alcoholic ones from Jane Vana Bishop). But here is a great chocolate 'adult' version of this fudgy truffle candy. This recipe is from Luxury Experience using Leblon Cachaca. The Leblon distillery is in Patos de Minas in Minas Gerais, Brazil. The area has a great microclimate and high altitude and produces taller and juicier sugar cane. What makes Leblon Cachaca different from other cachacas is that Leblon uses XO Cognac casks to 'rest' the liquor for up to six months to smooth and round out the flavors. Leblon Cachaca is 40% alcohol.

The following recipe is easy--and delicious. Of course you can use any brand of cachaça you have!

CACHACA CHOCOLATE BRIGADEIROS

Ingredients 
1 14 ounce can Sweetened Condensed Milk
2/3 can Milk (use Sweetened Condensed Milk can as measure)
1/3 can Leblon Cachaça (use Sweetened Condensed Milk can as measure)
2 Tbsp Dark Cocoa
1 Tbsp unsalted Butter
1 Jar Chocolate Sprinkles (Jimmies)

Directions 
In medium pan, add sweetened condensed milk, butter, cocoa, and milk, and stir well to combine. Cook over medium heat stirring with long handled wooden spoon until mixture starts to thicken approximately 10 minutes, and then add Leblon Cachaça.
Continue stirring while cooking until chocolate mixture comes away from sides of pan and starts to look dry-- approximately 13 minutes.
Pour into bowl and let cool.
When completely cool, butter your hands, use teaspoon amount of chocolate and roll into ball, and then roll ball in chocolate sprinkles.
Complete process until all chocolate is used.
Put candy in paper cups (or on parchment paper), and set in refrigerator until ready to eat.

Cachaça Chocolate Brigadeiros: International Cachaça Day

Today is International Cachaça Day! Cachaca is a beverage I can get behind. Caipirinha, the traditional Brazilian drink, is made with cachaça. Cachaca is a liquor made from fermented sugarcane, and is the most popular distilled alcoholic beverage in Brazil. So to celebrate, I'm definitely having a Caipirinha, and if you want to have something chocolate, you can make the traditional Brazilian candy--Brigadeiros and add cachaça for a kick!

I first tasted cachaça in Brazil when I was there on a Fulbright. What a great liquor.. a bit like rum.. but not. In my search for the very best pinga, as it's colloquially called, I found myself in the back country at a large still. I felt I had wandered into the back hills of Kentucky. The men operating the still, probably not a legal endeavor, had the wild look of way too much alcohol of way too high a percentage. Their acacia was amazing but not very smooth. Nevertheless, the many memorable cachaça drinks I enjoyed in Brazil stayed with me,. You can find cachaça at bars and liquor stores in the U.S.

For the recipe today, I decided not to post a cocktail recipe, although there are many chocolate cachaça drink recipes. Instead I'm posting a Brazilian treat--Brigadeiros (link to the non-alcoholic ones from Jane Vana Bishop). But here is a great chocolate 'adult' version of this fudgy truffle candy. This recipe is from Luxury Experience using Leblon Cachaca. The Leblon distillery is in Patos de Minas in Minas Gerais, Brazil. The area has a great microclimate and high altitude and produces taller and juicier sugar cane. What makes Leblon Cachaca different from other cachacas is that Leblon uses XO Cognac casks to 'rest' the liquor for up to six months to smooth and round out the flavors. Leblon Cachaca is 40% alcohol.

The following recipe is easy--and delicious. Of course you can use any brand of cachaça you have!

CACHACA CHOCOLATE BRIGADEIROS

Ingredients 
1 14 ounce can Sweetened Condensed Milk
2/3 can Milk (use Sweetened Condensed Milk can as measure)
1/3 can Leblon Cachaça (use Sweetened Condensed Milk can as measure)
2 Tbsp Dark Cocoa
1 Tbsp unsalted Butter
1 Jar Chocolate Sprinkles (Jimmies)

Directions 
In medium pan, add sweetened condensed milk, butter, cocoa, and milk, and stir well to combine. Cook over medium heat stirring with long handled wooden spoon until mixture starts to thicken approximately 10 minutes, and then add Leblon Cachaça.
Continue stirring while cooking until chocolate mixture comes away from sides of pan and starts to look dry-- approximately 13 minutes.
Pour into bowl and let cool.
When completely cool, butter your hands, use teaspoon amount of chocolate and roll into ball, and then roll ball in chocolate sprinkles.
Complete process until all chocolate is used.
Put candy in paper cups (or on parchment paper), and set in refrigerator until ready to eat.

Cachaça Brigadeiros: International Cachaca Day!

Today is International Cachaça Day! Now here's a beverage I can get behind. Caipirinha, the traditional Brazilian drink, is made with cachaça. Cachaca is a liquor made from fermented sugarcane, and is the most popular distilled alcoholic beverage in Brazil. So to celebrate, I'm definitely having a Caipirinha, and if you want to have something chocolate, you can make the traditional Brazilian candy--Brigadeiros but add cachaça for a kick!

I first tasted cachaça in Brazil when I was there on a Fulbright. What a great liquor.. a bit like rum.. but not. In my search for the very best pinga, as it's colloquially called, we found ourselves one day in the back country at a large still. Surely we had wandered into the back hills of Kentucky. The men operating the still, probably not a legal endeavor, had the wild look of way too much alcohol of way too high a percentage. Nevertheless, the many memorable cachaça drinks I enjoyed in Brazil stayed with me, and now I find cachaça at bars and liquor stores in the U.S.

For the recipe today, I decided not to post a cocktail recipe, although there are many chocolate cachaça drink recipes, but instead to post a Brazilian treat--Brigadeiros (link to the non-alcoholic ones from Jane Vana Bishop). But here is a great chocolate 'adult' version of this fudgy truffle candy. This recipe is from Luxury Experience using Leblon Cachaca. The Leblon distillery is in Patos de Minas in Minas Gerais, Brazil. The area has a great microclimate and high altitude and produces taller and juicier sugar cane. What makes Leblon Cachaca different from other cachacas is that Leblon uses XO Cognac casks to 'rest' the liquor for up to six months to smooth and round out the flavors. Leblon Cachaca is 40% alcohol.

The following recipe is easy--and delicious. Of course you can use any brand of cachaça you have!

CACHACA CHOCOLATE BRIGADEIROS

Ingredients 
1 14 ounce can Sweetened Condensed Milk
2/3 can Milk (use Sweetened Condensed Milk can as measure)
1/3 can Leblon Cachaça (use Sweetened Condensed Milk can as measure)
2 Tbsp Dark Cocoa
1 Tbsp sweet Butter
1 Jar Chocolate Sprinkles (Jimmies)

Directions 
In medium pan, add sweetened condensed milk, butter, cocoa and milk, and stir well to combine. Cook over medium heat stirring with long handled wooden spoon until mixture starts to thicken approximately 10 minutes, and then add Leblon Cachaça.
Continue stirring while cooking until chocolate mixture comes away from sides of pan and starts to look dry-- approximately 13 minutes.
Pour into bowl and let cool.
When completely cool, butter your hands, use teaspoon amount of chocolate and roll into ball, and then roll ball in chocolate sprinkles.
Complete process until all chocolate is used.
Put candy in paper cups (or on parchment paper), and set in refrigerator until ready to eat.

Chocolate Brigadeiros: Perfect for the Holidays

There's something to be said for celebrating Christmas in the Southern Hemisphere. We in the Northern hemisphere think Santa and snow and icicles.. sleighbells and reindeer. And these same images persist in countries such as Brazil, although it's summer there. No snow in Rio. Go to the end of the post for some holiday sand sculptures. I thought for today, I'd honor a favorite Brazilian candy that's perfect for the holidays: the chocolate fudgy Brigadeiro.

My Facebook friend Jane Vana Bishop sent me a great and easy recipe. These definitely have a place on the Christmas candy/cookie tray. This recipe istraditional and non-alcoholic. Always good if the kids are around.

But if you want to add some kick to your Brigadeiros, try this 'adult' recipe that uses cacacha, the Brazilian national drink! Cacacha, a liquor made from fermented sugarcane. This recipe is from Luxury Experience using Leblon Cachaca. The Leblon distillery is in Patos de Minas in Minas Gerais, Brazil. The area has a great microclimate and high altitude and produces taller and juicier sugar cane. What makes Leblon Cachaca different from other cachacas is that Leblon uses XO Cognac casks to 'rest' the liquor for up to six months to smooth and round out the flavors. Leblon Cachaca is 40% alcohol. The following recipe is easy--and delicious. Of course you can use any brand of Cachaca you have!

CACHACA CHOCOLATE BRIGADEIROS

Ingredients 
1 14 oz. Can Sweetened Condensed Milk
2/3 Can Milk (use Sweetened Condensed Milk can as measure)
1/3 Can Leblon Cachaça (use Sweetened Condensed Milk can as measure)
2 Tablespoons Dark Cocoa
1 Tablespoon sweet Butter
1 Jar Chocolate Sprinkles (Jimmies)

Directions 
In medium pan, add sweetened condensed milk, butter, cocoa and milk, and stir well to combine. Cook over medium heat stirring with a long handled wooden spoon until mixture starts to thicken approximately 10 minutes, and then add Leblon Cachaça.
Continue stirring while cooking until chocolate mixture comes away from sides of pan and starts to look dry-- approximately 13 minutes.
Pour into bowl and let cool.
When completely cool, butter your hands, use teaspoon amount of chocolate and roll into ball, and then roll ball in chocolate sprinkles.
Complete process until all of chocolate is used.
Put candy in paper cups (or on parchment paper), and set in refrigerator until ready to eat.

***

Copacabana Beach, Rio, Brazil