One of my favourite ingredients at the moment is Miel de Caña, translated literally to mean “Sugar cane honey”. This delightful molasses is produced extensively here in Málaga. It is also produced in the Canary Islands and Granada.
I have been playing with this ingredient for sometime now and will post my recipes in the coming days, depending on my workload as a Website Developer that is!. Although I am a firm believer in staying true to a recipe wherever possible, if you cannot get your hands on Miel de Caña and you wish to try any of these recipes then do try and substitute a mix of molasses and golden syrup. Others may tell you honey will work just as well but, personally speaking, I have not found this to be the case.
Stay tuned! In the meantime, of course, you could always try my American / Canadian Pancakes with Miel de Caña. I especially enjoyed my Canadian Pancakes made with just a hint of spelt flour – this is something I heartily recommend.
Go on then!
Let’s have your recipe!
A nice pic…
I just brought some back from Nerja/Frigiliana having enjoyed pig cheek in miel de cana. I just tried a quick go using it tempered with balsamic vinegar – laid onto simple pork chops which was all I had in the fridge. A bit sweet perhaps but delicious. I might try adding lemon juice or using ordinary vinegar not balsamic.
Interested to hear your thoughts
James from Ireland.
Hello James
Welcome to The Recipe Blog.
One of my favourite recipes is actually a regional dish to Malaga which drizzles Miel de Caña over fried aubergies. I have been doing some experimenting with it and will post the recipes in due course. If you sign up to my newsletter you should then receive an update when they are added (we have a strict no spam policy and you will only ever receive recipe notifications)
Thanks for dropping by,
Eliza