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Ingredients: • 3 cups fresh corn kernels • 500 ml water • 410 g evaporated milk • 1/3 cup sweetened condensed milk • 4 cinnamon sticks • 1 shot of espresso made with Salvadoran specialty coffee Instructions: • Blend corn with water for about 5 minutes, then strain. • Warm up the evaporated milk, condensed milk, and the shot of espresso together; we used Red Bourbon Natural from Bean of Fire. • In another pan, cook the corn milk with 2 cinnamon sticks until it thickens. • Gradually pour in the milk and coffee mix, stirring constantly. • Serve hot and sprinkle some cinnamon on top. • Enjoy! ✨

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Ingredients For the cream: • 160 g powdered whipped cream mix • 1 cup cold water • 85 g mascarpone cheese • 1/2 tsp vanilla extract For assembling: • 2 shots of espresso made with Salvadoran specialty coffee • Salvadoran Suspiros • Ground cinnamon Instructions: • In a bowl, beat the whipped cream mix with cold water until stiff peaks form. • Add the mascarpone cheese and vanilla extract. • Continue beating until the mixture is smooth and well combined. • In a shallow container, pour in the shot of espresso; we used Red Bourbon Natural from Bean of Fire. • Briefly dip the suspiros into the coffee just for a few seconds. • In a serving container, alternate layers of dipped suspiros and cream, repeating until full. • Sprinkle ground cinnamon on top as a final touch. • Enjoy!✨

Ingredients: • Chocolate spread • 1 scoop vanilla ice cream • Crushed hazelnuts • 1 shot of espresso made with Salvadoran specialty coffee Instructions: • Use a spatula to coat the inside of a cup with chocolate spread. • Then, on a plate roll the scoop of vanilla ice cream in the crushed hazelnuts until evenly covered. • Place the ice cream in the prepared cup and add the shot of espresso, we used Red Bourbon Natural from Bean of Fire. • Enjoy!✨

Ingredients: • 1 teaspoon matcha powder • 1 tablespoon honey • 1/2 cup whipping cream • Coffee ice cubes and matcha ice cubes • 1 cup milk • 1 shot of espresso made with Salvadoran specialty coffee Instructions: • In a bowl, mix the honey, matcha, and whipping cream; whisk until it turns creamy. • In a glass, add the coffee and matcha ice cubes, pour in the milk, and add the shot of espresso; we used Red Bourbon Honey from Bean of Fire. • Pour the matcha foam on top. • Enjoy! ✨

Ingredients: • 2 cups of water • 3 cinnamon sticks • 1 cup white rice • 1 cup sugar • ½ liter of milk • ¼ cup sweetened condensed milk • 1 shot of espresso made with Salvadoran specialty coffee • Granola • Fresh red berries: raspberries, blueberries, strawberries • Honey • Chocolate syrup Instructions: • In a pot, boil water with cinnamon and rice until soft. • Add sugar, pour in the milk, and boil for 5 minutes. • Stir in condensed milk, cook for 5 more minutes, add the shot of espresso; we used Red Bourbon Natural from Bean of Fire, and let it cool. • In a glass, layer the rice pudding, granola, berries, and honey; repeat 3 times. • Finish with a drizzle of chocolate syrup on top. •Enjoy!✨