This King of Bachata is the recipe’s title in all the best bachata cookbooks. But you can’t call it that if you don’t actually make it. What I’ve learned is that a good recipe is one that can be a hit if you call it a good recipe. And that’s exactly what I did here.
This recipe is for a bachata that is not only delicious, but also surprisingly easy to make. And if you can manage to make one of these, you can make any other bachata recipe in The King of Bachata. The original recipe is here, and the new version is here.
If you like to cook with bachata, then you’ll love the new King of Bachata recipes. I’ve made these for a bunch of my favorite bachata cookbooks to see what they’re like, and they’re like delicious. And they can be made with any number of bachata recipes that you want to try, like this one.
To make the bachata, put one cup of sugar, one tablespoon of balsamic vinegar, a teaspoon of vanilla, and a teaspoon of cinnamon in a small saucepan over low heat. Cook the mixture until it’s bubbling and the sugar is dissolved. Remove from the heat and pour the mixture into a bowl. Stir in three tablespoons of the bachata.
This bachata is delicious if you’re used to cooking with molasses, but I love the freshness of this one.
This is a typical bachata recipe, but with a couple tweaks. Instead of using a saucepan of sugar, I used a small heavy enameled saucepan. I also added a teaspoon of vanilla to the mixture. It’s a little more complicated to make this, but it’s still pretty easy to make.
The only real “tweaking” you need to do when making bachata is add a teaspoon of vanilla to the mixture. This gives it that extra touch of sweetness.
This is a great bachata recipe, and I have yet to see a better variation. The saucepan is definitely the only thing you really need to get going. The rest of the ingredients are pretty self-explanatory. The molasses adds a wonderful richness to the recipe. The garlic and onion add great flavor to the sauce. The molasses and vanilla make the sauce extra delicious. The salt is definitely not needed.
It’s easy to get into a loop of making bachata when you have friends over. The idea of making bachata is to combine a bunch of ingredients you’ve got in your fridge, then put them into a bowl and mix them up. The same idea applies to bachata sauce. You combine a bunch of ingredients you’ve got in your fridge (like garlic, onion, salt, and molasses) and mix them up. The same idea applies to bachata sauce.