Aguas Frescas: Jamaica Flower, Tamarind and Horchata
Mexican Fruit Drinks. Aguas Frescas are our favorite everyday drinks even with the booming soft drink industry in México that slowly but surely is taking this form of quenching your thirst away from our culture and traditions, unfortunately.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ¼ cup of Hibiscus Jamaica Flowers
- 3 cups of water
- 4 cups of water to make 2 quarts of the final drink
- ½ cup of sugar
- Ice cubes
- 2 cups of tamarind pods (8 ounces)
- 8 cups of water
- ½ cup of sugar or more if needed
- 2 cups of long grain rice
- 1 stick of Mexican cinnamon
- 4 cups of hot water
- 6-8 cups of extra water to finish the drink
- 1 cup of milk (OPTIONAL)
- ¾ cup of sugar or more if you like your drinks sweeter
- 2 teaspoons of vanilla
- Ice cubes
Instructions
- 1
Place the flowers in a small pot with the 3 cups of water. Bring them to a boil. Boil them for about 2-3 minutes over medium-high heat.
- 2
Set aside for at least 4 hours, you can also make this step overnight.
- 3
Strain the liquid into a pitcher and add the 4 cups of water and sugar. You can adjust the added water if you feel it is to tart to your palate.
- 4
Stir, add ice cubes and let it chill. Enjoy.
- 5
Peel the Tamarind pods making sure to remove must of the shells.
- 6
In a medium size pot place the tamarind pots with 4 cups of water.
- 7
Bring to a boil for about 2 minutes.
- 8
Set aside and let it steep for about 2 hours. Tamarind pulp should look soft.
- 9
Strain the pulp into a wide mouth glass pitcher using a colander or fine sieve. For this you will need to your hands in order to get as much of the pulp through the sieve. You will be left with only the seed and veins in the sieve. The rest of the pulp will be in the pitcher.
- 10
Now, add the sugar and the remaining water. Refrigerate and serve with ice cubes. And remember to stir the drink before serving
- 11
Place the rice and cinnamon stick in a large glass bowl and cover with the 4 cups of hot water. Cover with a dish or plastic wrap and let it soak overnight.
- 12
The next day places the rice and cinnamon with the water in your blender and process until it becomes a smooth watery paste.
- 13
Using a colander strain the mixture into a wide mouth pitcher stirring the mixture to help the liquid to pass through.
- 14
Add milk if using, vanilla and the rest of the water. Stir in sugar to your taste. Refrigerate. Stir before serving since the rice mix tends to settle at the bottom. Serve with ice cubes.