If you are ecstatic that Evita is back on Broadway (I am, it was the first show I ever saw!), or you’re a huge Michael Cerveris or Ricky Martin fan, celebrate Evita’s nominations and bust out the following during their performance of “And The Money Kept Rolling In”:
There are basically two things I think of when I think of Argentina – Evita and dulce de leche. Dulce de leche is super easy to make, but it’s very time consuming – so rather than give you the recipe (though if you have the time the Huffington Post has a few methods here) I will just recommend buying a can of it (Whole Foods has an excellent brand, but you can get it at most supermarkets made by Nestle and called La Lechera). Stock up on this amazing sugary goodness, and here are a few thoughts on how to use it:
- Just eat it straight. Best suggestion ever.
- Dulce de leche can also be drizzled over anything – my favorites are fruit, ice cream, fruit, cookies, fruit. You can just put a bowl of it next to the other treats you’re serving, as it basically tastes good on anything because sugar makes everything taste better. If it’s from a can it will have a better consistency when you heat it, so heat it up in a glass bowl and set it out on the table with a bunch of spoons to enjoy.
- Make shortbread dulce de leche sandwiches – take store bought shortbread cookies (Walker’s are the best, but any will do), spread a bunch of dulce de leche in the middle, and place another shortbread cookie on top. Dust with cocoa powder, or cinnamon, if desired. Or, you know, more dulce de leche. That also works.
- Milkshakes – take any ice cream (I kept it simple and went with vanilla) and milk, dump it in a blender and then pour it in a cup with the dulce de leche. I like to either pour the dulce de leche over the sides of the cups first and then drizzle on top, or you can alternate layers of milkshake and dulce de leche – whatever you prefer! The dulce de leche is better if heated – you can do this in the microwave or even better is to put it on a pot on the stove and reheat slowly so it gets really caramelly and excellent.