pan de muerto
Pan de Muerto Recipe. Country Crock

This Halloween celebrate the festivities with a delicious hot and spicy chocolate tea and a traditional "pan de muerto." The traditional Mexican sweet bread is eaten during the October 31st and the Day of the Dead on November 1st and 2nd. You don't need to be in Mexico to enjoy this yummy treat, now you can make it at home with this amazing recipes provided by our friends from "Vivemejor."

Pan de Muerto Recipe made with Country Crock


  • 1 package of baking powder
  • 1/4 cup water (approximately 125 °)
  • 1/2 cup milk
  • 2 beaten eggs
  • 1/4 cup Crock® Country Spread, melted
  • 3 cups flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon anise seeds
  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon of Painted sugar or granulated sugar


Step 1
Mix the baking powder with warm water in a medium bowl and let it stand until is bubbly for 5 minutes. Add milk, eggs and Country Crock® Spread.

Step 2
Separately, mix the flour, sugar and salt in a large bowl. Add the anise. Make a hole in the center of the flour. Add the mixture and stir into the flour using a wooden spoon to form a dough. Add a little more flour if the dough is too wet or a little milk if is too dry.

Step 3
Knead on a floured surface until it gets smooth and slightly sticky for about 10 minutes. Place dough in a large, lightly oiled bowl. Cover the dough and leave it in a warm place until it grows for approximately one hour.

Step 4
Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray. Knead the dough for 3 minutes on a floured surface. Cut about 1/5 of the dough and set aside. With the rest of the dough form a round loaf and place it on a baking sheet. With the reserved dough form a thick strip and cut into five equal parts. With the other portions form a ball and place it over the bread in the center. With the other four portions form strips with beads on each end to form the bones. Put the bones on the sides of the pan. Cover lightly and leave it in a warm place until it grows to twice the size for about 30 minutes.

Step 5
Whip the egg whites with water and varnish the bread with this mixture. Sprinkle with sugar. Bake for 35 minutes or until the top is lightly browned. Let it cool on a wire rack.

Hot 'N Spicy Chocolate Tea made with Lipton tea

Hot ‘N Spicy Chocolate. Shutterstock Africa Studio


  • 1 cup 2% milk
  • 1 cup water
  • 2 Lipton® Cup Size Tea Bag or Decaffeinated Tea Bags
  • 1 Tbsp. chocolate syrup
  • 1/8 tsp. ground cinnamon
  • 1/8 tsp. ground ginger
  • 1/8 tsp. ground nutmeg
  • Directions

Preparation: Bring milk and water just to a boil in 2-quart saucepan. Remove from heat and add Lipton® Cup Size Tea Bags. Cover and brew 2 to 5 minutes. Remove Tea Bags and squeeze; stir in remaining ingredients. Sweeten as desired.

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