Food & Entertainment

Cozy Comfort Desserts

Ready for some wholesome and tasty Fall recipes? Buñuelos are the ideal dessert or snack, especially when paired with some delicious champurrado.


For the Batter

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup of milk, at room temperature 2 large eggs, at room temperature 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
4. cups canola oil, Divided

For the Cinnamon Sugar Topping

1 teaspoon ground cinnamon 1/2 cup granulated sugar.



1. In a large bowl, mix the flour, baking powder, and salt. In a separate medium bowl, whisk the milk and eggs, add the sugar and vanilla, and whisk again. Add the wet mixture to the dry mixture and mix to create the batter. Set aside.

2. Pour 4 cups of the oil into a deep pan over medium heat. Check the heat by dipping a wooden spoon into the hot oil; if it sizzles, it’s ready.

3. While the oil heats up, make the topping: In a shallow bowl, mix the cinnamon and sugar and set aside.

4. In a small saucepan over medium heat, add the remaining. cup of oil to keep the buñuelo mold hot in between each buñuelo. Once the buñuelo mold has been sitting in the oil for about 1 minute, pat the oil off with a paper towel. Dip the hot mold into the batter enough to cover the entire mold without going over the top edges of the mold. Immediately place into the 4 cups oil; when the fried dough starts separating from the mold, after about 1 minute, begin to carefully shake the mold in order to help the buñuelo to release from the mold. Cook until golden brown, about 2 minutes each side. Watch carefully as they can easily burn. Drain on a cooling rack and transfer to the sugar cinnamon mixture to coat both sides. Repeat the process for each buñuelo. Serve on a platter.



2 cups of water
2 bars of Chocolate Abuelita tablets 1 cinnamon stick
1 piloncillo
1⁄2 gallon regular milk
2 cans of evaporated milk 2 tbsp cornstarch
4 galletas Maria


  1. Pour water in a 6 quart pot and bring to a boil.
  2. Add the bars of chocolate, piloncillo, and the cinnamon sticks. Break the cinnamon stick for extra flavor.
  3. Cover with lid and let it boil for 15 minutes.
  4. Once the chocolate starts melting, give it a quick mix with a wooden spoon or molinillo.
  5. Pour regular milk and 1 can of evaporated milk and let the mixture simmer on low flame.
  6. In a Mesa Mia blender, pour the other can of evaporated milk, followed by cornstarch and galletas Maria.
  7. Add the blended milk mixture slowly, while mixing at the same time.
  8. Use a molinillo or a Mesa Mia Immersion blender to froth it. While making sure you’re mixing the bottom as well to ensure it doesn’t burn.
  9. Once the Champurrado comes to a boil. Turn off immediately.
  10. Serve in your favorite mug Y Listo & Enjoy!


Jenny Martinez is well-known across social media platforms for sharing her authentic Mexican family recipes to the delight of millions of fans on TikTok and Instagram. Jenny was born in Mexico and moved to Los Angeles at age four, yet she has never lost touch with her Mexican heritage. The traditional recipes she shares with her followers have been passed down for generations in her family. Food brings people together, and Jenny’s videos and recipes convey the spirit of family and community.