Chris Valdes
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I’m Chef Chris Valdes — Latin chef, TV host, and lover of bold flavors. Follow for good food, good vibes, and modern Latin cooking.
I share flavorful Latin recipes, practical cooking tips, and behind-the-scenes moments from my life in food and media. Chris Valdes is a Miami born and raised chef, actor, cookbook author, philanthropist, and celebrity caterer. Chef Chris has been featured on the cover of numerous magazines, various national TV shows such as Hallmark's Home and Family and LIVE with Kelly and Ryan, and was a finalist on Food Network Star and Star Salvation.
, #21+
Serving my Beam Lemonada Spritz made with Jim Beam White this holiday season because the holidays are all about celebrating life, friends, family, y un poquito de sparkle.
Simple, festive y full of sabor. ¡Cheers a los buenos momentos!
Beam Lemonada Spritz (Holiday Edition)
Ingredients (16 oz glass):
Ice (fill glass to the top)
1 part Jim Beam White
3 parts lemonade
Splash of soda water
Fresh rosemary sprig and cranberries (garnish)
Salt for the rim
Instructions:
1. Rim the glass with salt.
2. Fill the glass all the way to the top with ice.
3. Pour in 1 part Jim Beam White.
4. Add 3 parts lemonade.
5. Add a splash of soda water.
6. Garnish with a rosemary sprig and cranberries.
I made double chocolate brown butter pecan cookies…
Be honest are you here for the cookie, or for the cookie with a glass of milk? 😏🍪🥛
Makes 16 cookies
Ingredients
1 cup (2 sticks) unsalted butter
1 ¼ cups brown sugar
½ cup granulated sugar
2 large eggs, room temp
2 tsp vanilla extract
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup semisweet chocolate chips
½ cup dark chocolate chunks (optional but fire)
1 cup pecans, roughly chopped
Flaky Maldon salt, for topping
Instructions
1. Brown the Butte: Add the butter to a saucepan over medium heat. Let it melt and bubble until it turns golden brown and smells nutty (about 5–7 minutes). Remove from heat and let it cool 15 minutes so it doesn’t scramble the eggs.
2. Mix the Doug: In a bowl, whisk flour, cocoa, baking soda, baking powder, and salt. In a separate bowl, mix the cooled brown butter with the brown sugar and granulated sugar. Add the eggs and vanilla and mix until smooth. Add the dry ingredients and fold until combined. Fold in the chocolate chips, chocolate chunks, and pecans.
3. Chill: Refrigerate dough 30–45 minutes so the cookies stay thick and fudgy.
4. Bake: Preheat oven to 350°F. Scoop 2–3 tbsp portions onto a lined sheet. Bake 10–12 minutes until the edges are set but the center still looks soft. Immediately sprinkle with Maldon salt. Let them cool on the sheet for 10 minutes before moving.
Can you smell the bacon through your screen? I can 😂
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