Family, Holidays, Cooking, and NESTLÉ® – #JuntosConNestle

Many thanks to NESTLÉ® for agreeing to sponsor this post. 🙂 Though I am being compensated, all views and opinions are my own. Please see the disclosure on my “About Me” page for more details.

When I was younger, I was a small and skinny child. My family and doctor both worried about my apparent inability to gain weight, to the point where my doctor told my family to not deny me any food I asked for, whenever I asked for it. It didn’t matter what I was putting in my mouth, he said, as long as I gained weight.

After that appointment, a new drink came into my life – chocolate milk. Hot cocoa was no stranger to me, but the thought of putting cocoa into cold milk fascinated me, partially because both the chocolate and the milk were powders! I had so much fun watching them mix together in the glass before we added the water – I’d try to point out any familiar patterns or shapes, like numbers and letters, that the powder would make. At my next doctor’s appointment, I had gained enough weight to not have to worry about my health, and I know now that it was largely due to the chocolate milk my family gave to me.

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Twenty years later, I was in another doctor’s office, listening to another doctor’s orders, only this time it was my son whose weight gain was cause for concern. Unlike my mother, however, I didn’t have to ask family in another country to send me that special powdered milk – I just had to drive to the nearest Walmart and pick up a can of NESTLÉ® NIDO® Fortificada.

Of course, the holidays are fast approaching, and that means lots of sweets: candies, cookies, cakes, fried bread – all things a small child loves, and all things that can wreak havoc on a healthy diet. Luckily, not only can I mix up a glass of chocolate NIDO®, it can also be used in place of milk for your holiday sweets! In fact, I have a recipe that I use NIDO® in, and it tastes delicious! Buñuelos are a Mexican sweet, primarily made during the holiday. For those of you unfamiliar with them, they’re kind of like a smaller type of pastry that’s often found at fairs or carnivals.


2 cups of flour
½ cup NESTLÉ® NIDO® Powdered Milk, reconstituted (4:1 ratio, ½ cup water, 1/8 cup NIDO powder)
A pinch of salt
A pinch of baking powder
2 eggs
¼ cup butter
1/8 tsp vanilla
Cinnamon to taste
Oil for frying.
Cinnamon sugar mix.

Before starting to make the buñuelos: Heat the frying oil in a pan.
1. In a bowl, mix the dry ingredients (flour, cinnamon, salt, baking powder) together.
2. In a sauce pan, add the reconstituted milk, butter, and vanilla. Heat until butter is melted, and stir together.
3. Beat eggs together.
4. Once the butter has melted, temper* the eggs with a small amount of the butter/milk sauce. (*For those unfamiliar with the term, tempering is when you add a small amount of hot liquid to a colder liquid prior to mixing them together, to bring up the temperature and prevent curdling). Mix eggs and liquids together.
5. Mix liquid and dry ingredients together in a bowl. If the mixture is too wet or sticky, add more flour. Roll the mixture into balls, size depending on your preference.
6. Depending on preference, use either a rolling pin, tortilla press, or your hands to flatten out the dough into circles. Drop the circles into the frying pan and fry until golden brown on both sides, flipping once.
7. Dust with cinnamon sugar, and serve warm! Enjoy with your family. 🙂

I hope you enjoyed this post, brought to you by NESTLÉ® NIDO® Fortificada. It’s easy to be #JuntosConNestle this holiday season. As always, thank you for stopping by, and have a good one!

My family and I love buñuelos, as you can see. 😉