So Much More than Tradition

Directions:

Shake with ice and serve in a chilled Martini glass.
Garnish with shaved chocolate.

Directions:

Drop three large ice cubes into a tumbler.
Pour Crema Fina Original over ice.
Garnished with mint leafs.

Directions:

Combine Crema Fina Original with Coconut Rum in a shaker.
Shake and serve over ice.
Decorate with a cinnamon stick.

Directions:

Add Crema Fina Original and preferred and vodka into an ice filled shaker.
Shake with ice and pour into martini glass.
Garnish with a sprig of mint, if desired.

Directions:

Brew coffee and allow cooling.
Pour Crema Fina Original and coffee into a tall ice-filled glass.

Directions:

In a cup combine hot chocolate and Crema Fina Original.
Decorate with colored flakes. It's simply irresistible!

Directions:

Mix and serve in a coffee cup.

Directions:

Scoop ice cream into a dish.
Pour Crema Fina over your ice cream.
Top with chocolate powder.

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch spring form pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of spring form pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in Crema Fina Original, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Directions:

For Cake

Grease a Bundt pan. Mix the cake mix and the vanilla pudding. Add the eggs, one at a time. Beat in oil and Crema Fina until about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 50 minutes to an hour. The cake should have a light golden brown color. NOTE** The glaze needs to be prepared approximately 10 minutes before cake is ready.

For Glaze

Melt butter in sauce pan at low heat and add the sugar and water. Bring to a boil from 3 to 5 minutes only. Take off the heat and add the Crema Fina. Set Aside. Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a knife. Slowly pour half or less of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Let cool and enjoy. The cake is best if left at room temperature. NOTE*** - If all glaze is used, the cake will be very moist. You can use less amount if preferred.

Directions:

Follow the directions on the box of brownie mix, but replace 1/4 cup of the water for 1/4 cup of Crema Fina Original. Bake as recommended.

Directions:

Mix equal parts of Crema Fina Original and Whiskey.
Pour over ice into a tall glass.

Directions:

Mix equal parts of Crema Fina Original and Courvoisier.
Serve over ice.

Directions:

Shake and decorate with grated chocolate.

Directions:

Pour chocolate syrup across the glass's sides.
Pour the ingredients into a blender.
Mix and strain in the glass.

Directions:

Pour the ingredients in a glass according to the mentioned order.