Mexican Drinks: Jamaica Flower, Tamarind and Horchata

Published: Aug 11, 2011 · Updated: Mar 20, 2019 by Mely Martínez

Aguas Frescas or Mexican drinks 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. You can still find these drinks being sold at commercial centers or at the downtown’s main streets and markets. You can see this link to get an idea of the drink stands. Aguas Frescas in Mexico.

Mexican Fruit Drinks

Mexican Drinks

The flavors are unique, delicious and endless; being the most common: Jamaica, Horchata, Tamarindo, Piña (Pineapple), Melón (Cantaloupe), Limón (Lime) and Sandía (Watermelon). Each region in the country has its own versions of Aguas Frescas using the local fruits, like guayabas (guavas), plátanos (bananas), fresas (strawberries), Mango, naranjas (oranges), pepinos (cucumber), pitaya fruit, Guanábana, local plums also known as ciruelas and Jobos… well, I know you get the idea.

Mostly whatever is in the season to take advantage of the sweetness of the fruit. We love to make drinks using the bounty around us. An Agua Fresca is an easy combination of fruit, sugar, water, and ice. Some of this drinks also have added milk.

Mexican Fruit Drinks, Jamaica Flower, Tamarind and Horchata | Mexican Recipes

NOTE: Before adding sugar, taste to adjust to your personal taste. Maybe you would like more or less sugar. If you feel the consistency of the drink is too thick or dense for your palate, just add more water.

How to make Agua de Jamaica / Hibiscus Flowers Drink

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Jamaica (Hibiscus) Flowers are used in different parts of the world to make a cold or hot tea sweetened with sugar. There have been some Medical studies which indicate that it lowers high blood pressure and also has diuretic effects. The flavor is on the tart side similar to a cranberry juice. In México, it is also used for granites, ice pops, and sangria. Of the many Aguas Frescas, this, in particular, is my favorite because of its tart fruity flavor and it is very easy to prepare too.

DIRECTIONS:

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. (Please check the ingredients list below)
Set aside for at least 4 hours, you can also make this step overnight.

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 too start to your palate.

Stir, add ice cubes and let it chill. Enjoy.

Mexican Fruit Drinks | Authentic Mexican Recipes

How to make Tamarindo Drink

These sour pods after being soaked in water and strained produce a pulp used for cold drinks, hot drinks like Atole, ice cream, popsicles and as a sauce for some dishes in Mexico. Here in the States, it is sold in Asian, Indian, Caribbean and African markets since is widely know in these cultures.

In Mexico it is also used to confection a sweet treat made of the pulp and sugar then rolled to form a small ball coated with sugar or dried powdered piquin pepper.
For the medicinal uses and properties of Tamarind you can click HERE.

Peel the Tamarind pods making sure to remove must of the shells. (Please check the ingredients list below)
In a medium-size, pot place the tamarind pots with 4 cups of water. Bring to a boil for about 2 minutes.
Set aside and let it steep for about 2 hours. Tamarind pulp should look soft.
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.
Now, add the sugar and the remaining water. Refrigerate and serve with ice cubes. And remember to stir the drink before serving.

How to make Agua de Horchata / Rice and Cinnamon Drink

Horchata in Mexico is usually made of rice, cinnamon, and vanilla. In the south of the country you can also find the Almond and coconut Horchata and in some regions, in Central Mexico, there is a Horchata made of dried Cantaloupe seeds. Some cooks use milk in the drink and others prefer not to add it. I like to add 1 cup of whole milk.

Horchata de Arroz | Mexican Fruit Drinks

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.
The next day places the rice and cinnamon with the water in your blender and process until it becomes a smooth watery paste.
Using a colander strain the mixture into a wide mouth pitcher stirring the mixture to help the liquid to pass through.
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.

¡Buen provecho!... and keep enjoying your Summer and the many things it brings to your life!

Mely,

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