Learn how to make a holiday treat that pairs perfectly with coffee
Colombian Buñuelos + Starbucks Reserve® Colombia El Peñol = Delish
Family, friends and food. They’re staples of the holiday season. In Colombia, it’s all about enjoying buñuelos—fried cheesy, doughy balls of goodness—with loved ones.
“When Christmas is coming...buñuelos come to your mind,” Liliana Arango said. A native of Colombia, Liliana works as an agronomist at our Farmer Support Center in Manizales, Colombia.
Although Colombians eat buñuelos all year round, Liliana says they’re especially popular during this festive time. People often serve them alongside natilla, a dessert similar to flan.
“All throughout the Christmas season, we’re sharing these kind of things. Sharing natilla, sharing buñuelos. If you visit a friend, he will give you buñuelos and natilla,” Liliana said.
With a crunchy exterior, soft center and not-too-sweet taste, buñuelos and coffee make an excellent pair. To celebrate the holidays and the release of Starbucks Reserve® Colombia El Penol, the Roastery subscription exclusive in December, our partners in Colombia shared their favorite buñuelos recipe.
Makes 12-14 balls
Preparation: 30 minutesLearn how to make buñuelos, a traditional Colombian treat enjoyed during the holidays. They also pair especially well with Starbucks® coffee.
- 2 cups grated cuajada cheese (or substitute with queso fresco)
- 1 cup cornstarch
- ½ cup tapioca starch
- ¼ cup brown sugar
- 2 eggs
- 1 teaspoon salt
- 1 tablespoon butter
- ⅛ teaspoon baking powder
- Vegetable oil for frying
Black currant notes finishing with a touch of dark chocolate
This is our December subscription coffee. It’s expertly roasted in the Starbucks Reserve® Roastery & Tasting Room in Seattle, then shipped within 48 hours. Subscribe by December 4, 2016 to receive this coffee.