UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
Check for locations and prices
This iron will make frilly shaped Mexican buñuelos. The hot iron is dipped into batter and then dipped in hot oil, the fritter release itself, cooked a little more, then drained and dusted with cinnamon sugar. They make lovely lacy and crunchy treats that are usually served around Christmas and New Year but we think they are delicious at any time.
Cast-aluminium 135mm rosette design with 345mm handle (including wooden handle)
The second picture shows you the proportional size difference between our small and large buñuelos iron.
It is best not to wash these with soap and water, just rinse in hot water, dry and store with a bag around the iron.
Not suitable for the dishwasher.
Oaxaca Hot Chocolate is made from stone-ground Tabasqueño cacao beans, delicately spiced with cinnamon and almond.The city of Oaxaca is located on an ancient chocolate trading route. Our recipe is inspired by their famous chocolate mills, where cacao beans, sugar, cinnamon and almonds are ground together to make a paste that is used in hot chocolate drinks and mole. The Tabasqueño bean, grown next door to Oaxaca, in the Selva Zoque in Southern Mexico, is a wild hybrid of the ancestral Criollo bean. We combine these fruity beans with the fragrant, soft bark of ‘true’ cinnamon to add a sweet, woody perfume and gentle flavour, while the almonds add a decadent creaminess.Enjoy this hot chocolate knowing that the cacao is sourced by Agrofloresta, an organization that has social, economic and environmental positive impacts.bean variety: Tabasqueño - wild hybrid of ancestral criollo cacaogrown by: Zoque and Tzotzil communitiestowns/ region: Cerro Blanco, Zunu, Patastal in the Selva Zoque, Mexicofermented by: Agrofloresta in Teapa, Tabasco, Mexico Agrofloresta causes: conserve cacaos, help farmers, preserve cultures, protect animals, save rainforestsAll products in the lever tins are 100% recyclable in household bins.
Espresso GROUND by The Mexican Coffee People provides a wonderfully rounded, full-bodied and remarkably soft/sweet espresso.Tasting Notes: wonderfully rounded, full-bodied and remarkably soft/sweet espressoStrength: 5/5Suitable for: all espresso machines, a stovetop mocha will bring out a hint of zest in the coffeeGrowing Region: on the slopes of Tocana volcano on the southern border of Chiapas, MexicoFinca: Muxbal (in Mame the local dialect means ‘in the clouds’), founded in 1959 by Maeggie's father Don EnriqueAltitude: 1400-1600mGrowers: Maeggie Rodriguez and her son Jorge GallardoBean Variety: ArabicaCertification: Rainforest AllianceRoaster: Alison Hernandez- Hall, The Mexican Coffee PeopleRoasting Style:Date of Roast:Date of Grind:
Cinnamon sticks and oranges are classic sweet flavourings in Mexico. Mexicans use 'real' cinnamon sticks to provide soft, earthy, woody and perfumed flavours to their sweet treats, coffee and many savoury dishes too. We source the best (and most expensive) cinnamon sticks from Sri Lanka to flavour this syrup. The cinnamon sticks and spices are steeped in light muscovado sugar syrup for a day then crushed and allowed to steep some more before being strained out and a tiny bit of pure orange oil is added. Use to sweeten Mexican coffee for a 'cafe de la olla' flavour, but it does so much more! Pour into - hot coffee- iced coffee with evaporated milk- tea lattes- Mexican Espresso MartiniPour on to- buñuelos - coffee ice cream! vanilla and chocolate is nice too- autumnal fruit salad of apples, pears and oranges- hot cakes- muesli with yoghurt and apples- roasted bananas with creamOr use to- steeped dried fruit like prunes for a panna cotta topping- mix with evaporated milk as a 'soak' for sponge cakes- glaze parsnips at the end of their cooking time