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Culinary Inspiration from Around the World

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Mexican Hot Chocolate Shots With Spicy Foam
At Home Pad Thai With Creamy Peanut Sauce
Creamy Curried Soup With Wilted Spinach

(Family Features) - As international cuisines continue to grow in popularity, many Americans are now recreating these unique and ethnic flavors in their home kitchens. From Indian to Mexican, there is one simple ingredient that can help in the journey of ethnic cooking - evaporated milk.

Commonly used in the American kitchen to make familiar favorites such as pumpkin pie and chocolate fudge, evaporated milk is also a popular ingredient used around the world to enhance ethnic recipes. With its special concentration of milk proteins and sugars, this cooking milk helps blend the seasonings in peanut sauce, contributes to the creaminess of curried soup and creates a thick, airy foam in hot chocolate.

See for yourself and prepare for a global taste adventure your entire family will enjoy!

Mexican Hot Chocolate Shots With Spicy Foam

  • 2 cans (12 fluid ounces each) Carnation Evaporated Milk, divided
  • 1 cup water
  • 1 1/2 cups (9 ounces) Nestlé Toll House Semi-Sweet or Milk Chocolate Morsels
  • 1 1/4 teaspoons vanilla extract, divided
  • 1/2 plus 1/8 teaspoon ground cinnamon, divided
  • 1/8 teaspoon ground cayenne pepper, divided (optional)

    1. POUR 1/2 cup evaporated milk into medium mixer bowl; place beaters into mixture. Freeze about 30 minutes or until ice crystals form around edge of bowl.
    2. HEAT remaining evaporated milk, water, morsels, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon and 1 pinch cayenne pepper in medium saucepan over low heat, stirring frequently, until melted. Do not boil. Set aside.
    3. REMOVE chilled evaporated milk from freezer. Beat on high speed 1 minute or until very frothy. Add 1/4 teaspoon vanilla extract, 1/8 teaspoon cinnamon and 1 pinch cayenne pepper. Continue beating 3 to 4 minutes or until mixture forms soft peaks.
    4. POUR hot chocolate into eight 4-ounce demitasse cups and immediately dollop with foam topping.

Calories: 280g     Total Fat: 15g
Cholesterol: 30mg     Protein: 7g
Carbohydrates: 29g     Sodium: 85mg

Makes 8 servings

At Home Pad Thai With Creamy Peanut Sauce

Peanut Sauce
  • 2/3 cup (5-fluid-ounce can)
  • Carnation Evaporated Milk
  • 1/3 cup smooth or chunky peanut butter
  • 1 tablespoon soy sauce
  • 1/4 teaspoon ground ginger
Pad Thai
  • 8 ounces dried, thin rice noodles*
  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 2 tablespoons ketchup
  • 1 1/2 tablespoons soy sauce
  • 1 large fresh lime, cut into wedges, divided
  • 1/8 teaspoon ground cayenne pepper
  • 2 tablespoons vegetable oil
  • 6 ounces small shrimp, peeled and deveined, or 1 boneless, skinless chicken breast, cut into small pieces
  • 2 garlic cloves, finely chopped
  • 1 large egg, beaten
  • 2 cups (about 4 ounces) fresh bean sprouts
  • 1 bunch green onions, sliced (about 3/4 cup), divided
  • 1/2 cup chopped peanuts, divided

    1. PLACE evaporated milk, peanut butter, soy sauce and ginger in blender; cover. Blend 30 seconds or until smooth. Set aside. Makes 1 cup.
    2. SOAK rice noodles 30 minutes in hot tap water; drain. Noodles will be flexible but not soft.
    3. COMBINE water, sugar, ketchup, soy sauce, juice of 1 lime wedge (1 teaspoon) and cayenne pepper in small bowl.
    4. HEAT oil in large, non-stick skillet over medium-high heat. Add shrimp and garlic; cook, stirring occasionally, 3 minutes or until shrimp turn pink. Stir in noodles, stirring quickly to keep from sticking. Pour ketchup mixture over noodles; cook 2 minutes or until sauce is absorbed, stirring constantly.
    5. PUSH noodles to side of skillet. Add egg to skillet, stirring until cooked. Stir in bean sprouts, 1/2 cup green onions and 1/4 cup peanuts until mixed.
    6. MOUND mixture on large serving plate. Pour 1/2 cup peanut sauce down center of noodles and sprinkle with remaining green onions and peanuts. Squeeze 2 lime wedges over noodles and garnish with additional wedges. Serve with remaining peanut sauce.
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Calories: 440g     Total Fat: 21g
Cholesterol: 85mg     Protein:
Carbohydrates: 47g     Sodium: 760mg

Makes 6 servings

Notes, Tips & Suggestions
*Note: If rice noodles are not available, 8 ounces dried linguine, prepared according to package directions, can be substituted.

Creamy Curried Soup With Wilted Spinach

  • 1 can (15.5 ounces) garbanzo beans, drained and rinsed
  • 1 can (12 fluid ounces) Carnation Evaporated Fat Free Milk
  • 3/4 cup apple juice
  • 3/4 cup water
  • 1 1/2 to 2 teaspoons curry powder
  • 1 reduced sodium chicken flavor bouillon cube
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground ginger
  • 2 cups spinach leaves (about 2 ounces), chopped
  • Chopped peanuts (optional)

    1. PLACE garbanzo beans, evaporated milk, apple juice, water, curry, bouillon cube, garlic and ginger in blender; cover. Blend 1 minute or until smooth.
    2. POUR into medium saucepan. Add spinach; bring to boil, stirring occasionally. Reduce heat to low; simmer 1 minute or until spinach is tender.
    3. LADLE into bowls; top each serving with peanuts, if desired.

Calories: 150g     Total Fat: 1g
Cholesterol: 0mg     Protein: 9g
Carbohydrates: 27g     Sodium: 460mg

Makes 4 servings
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SOURCE: Nestlé Carnation Milks

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