• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexico In My Kitchen
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
menu icon
go to homepage
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
×

You are here: Home » Recipes » Drinks

Mexican Drinks: Jamaica Flower, Tamarind and Horchata

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

JUMP TO RECIPE

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

Aguas Frescas Recipe | Mexican Fruit Drinks | Authentic Mexican Recipes by Mexico in My Kitchen

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

JUMP TO FULL INSTRUCTIONS

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.
Mexican Fruit Drinks | Mexican Recipes
  • 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.

Tamarindo | Mexican Fruit Drinks

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.

Cook all your favorite dishes | Mexican Fruit DrinksMexican Fruit Drinks | Quick and easy

  • 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.

Horchata de Arroz | Mexican Fruit Drinks

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,

Pin It

Aguas Frescas: Jamaica Flower, Tamarind and Horchata

Mely Martínez
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.
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course Drinks
Cuisine Mexican
Servings 8 servings
Calories 62 kcal

Ingredients
  

Agua de Jamaica / Hibiscus Flowers Drink

  • 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

Agua de Tamarindo / Tamarind Drink

  • 2 cups of tamarind pods 8 ounces
  • 8 cups of water
  • ½ cup of sugar or more if needed

Agua de Horchata / Rice and Cinnamon Drink

  • 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
 

Agua de Jamaica

  • 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.
  • 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 to tart to your palate.
  • Stir, add ice cubes and let it chill. Enjoy.

Agua de Tamarindo

  • Peel the Tamarind pods making sure to remove must of the shells.
  • 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

Agua de Horchata

  • 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.

Notes

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.

Nutrition

Serving: 1cupCalories: 62kcalCarbohydrates: 15gSodium: 5mgSugar: 14gVitamin A: 110IUVitamin C: 6.8mgCalcium: 3mgIron: 3.2mg
Tried this recipe?Let us know how it was!
  • Basic Michelada Cocktail
  • Authentic Mexican Horchata (Homemade Rice Drink)
  • Guava Agua Fresca Drink
  • Tequila Cristalino By Cazadores
« Torta Ahogada
Pickled Habanero Peppers Recipe »

Reader Interactions

Comments

  1. Sonia

    August 28, 2011 at 11:38 pm

    Hey, This is looking so Gud and Appetizing… !A very well made post with beautiful pictures. Have a wonderful week ahead. Thanks & Regards, Sonia !!!

    Reply
  2. Carmen

    August 27, 2011 at 3:04 pm

    Mely quiero todas tus aguitas, me encantan. Nunca he hecho horchata de arroz, hace mil años las hacía de semilla de melón, pero de arroz nunca. Me voy a animar.
    Un beso

    Reply
  3. Aldy @ Al Dente Gourmet

    August 23, 2011 at 12:19 am

    Mmmm, deliciosas estas aguas frescas! Tengo que decir que la de orchata es mi favorita 🙂 Presiosas fotos, Mely!

    Hugs,

    Aldy.

    Reply
  4. Nokriss

    August 19, 2011 at 2:01 pm

    Mely! Me estaba perdiendo de estas maravillosas aguas frescas (qué fotografías, me encantaron!)

    Hoy hago horchata ya que siempre tenemos los ingredientes. Aunque sin reposar el arroz toda la noche. Se me antojó muchísimo con este terrible calor.

    Besos.

    Reply
  5. Mexico in my kitchen

    August 18, 2011 at 3:22 pm

    Hello Kicka,

    And yes! You can use brown rice, even raw oatmeal like they do in other countries in Central America. Horchata is made of different cereals around the world.

    Thanks for stopping by,

    Mely

    Reply
  6. Kicka

    August 18, 2011 at 1:20 pm

    Sounds great - I remember this now, from when I was in Mexico!

    Would this work okay using brown rice?

    Reply
  7. Karen Chan

    August 18, 2011 at 4:53 am

    I fell in love with jamaica in Mexico!! I couldn't get enough of it and it truly is a drink perfect for the summer heat

    Reply
  8. La Dama

    August 17, 2011 at 8:51 pm

    Mely,
    gracias por tu commentario amor.
    la cosa es que cambie my blog domain, y eso me causo muchos problemas. hasta ayer mis post se arreglaron. pero the blog link wont update.
    yo creia que sabias que lea cartas.. I been posting a card of the week like for 5 months now.
    I been reading tarot since I was 18.

    Reply
    • Pilar Anderson

      May 19, 2021 at 8:24 pm

      5 stars
      Tus bebídas son deliciosas mi familia están encantados con la horchata y la de Jamaica .
      Disfruto mucho tus recetas porque de la manera que las haces son sencillas y fáciles de entender.
      Continúa con tu hermosa labor de enseñar la cocina mexicana .💐🌺🙏🌺

      Reply
      • Mely Martínez

        May 20, 2021 at 11:23 am

        Muchas gracias Pilar.
        Saludos!

  9. mommaneecey

    August 15, 2011 at 4:34 am

    I have made the Hibuscus and Horchata before, but never the Tamarindo..looking forward to trying your recipe! 🙂

    Reply
  10. La Dama

    August 13, 2011 at 2:22 pm

    Mely,
    que refrescante y bonitas se miran tus aguas.
    you tomo horchata todos los dia. tengo que hacer una orden de aguas de tamarindo. siempre queria ensenarme hacer horchata la que venden aqui no es de polvo y a mi me gusta la de polvo.

    que tengas un buen fin de semana.

    Reply
  11. Emily

    August 13, 2011 at 11:37 am

    hi! This looks amazing! I would love for you to come over and link up to my Tasty Tuesday Party... Hope to see you and your tasty goodness next week.

    Reply
  12. Katie

    August 13, 2011 at 3:44 am

    I love aguas fescas! Jamaica is my all time!

    Reply
  13. Gabriela, clavo y canela

    August 12, 2011 at 4:00 pm

    Ay Mely que maravilla! a mi me gustan todos! cuando hago alguna fiestita en casa hago vitroleros de esos típicos. Me encaaaantan.
    besos

    Reply
  14. Miz Helen

    August 12, 2011 at 3:21 pm

    Hi Mely,
    It is so nice to see you again! I just love the wonderful display of cool refreshing drinks that you brought us to enjoy today. They all look delicious! Hope you are going to have a wonderful week end and thanks for sharing with Full Plate Thursday!
    Miz Helen

    Reply
  15. Now Serving

    August 12, 2011 at 3:59 am

    first time on your blog, love all the pictures and the drinks - have had the Horchata before but would love to try the others. The picture of the tamarind with its shell took me back to my school days where on our school campus, it grew in great abundance side by side with cashews!!!following you and would love for you to follow my blog too
    Cheers, priya

    Reply
« Older Comments
Newer Comments »

Leave a Reply & Rating Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

Read more...

ORDER YOUR COPY NOW!

Mexican Cookbook
The Mexican Home Kitchen Cookbook

Taco Recipes

  • Chipotle Shrimp Tacos
  • Taco Toppings
  • Cod Crispy Fish Tacos [Pescadillas]
  • Ancho Pepper Shredded Beef for Tacos

Salad Recipes

  • Raw Nopales Salad
  • Fresh Corn Salad with Purslane
  • Mexican Chicken Salad
  • Hearts Of Palm Salad

AS FEATURED IN:

Footer

About

ABOUT
PRIVACY POLICY
USER SERVICE AGREEMENT
ACCESSIBILITY STATEMENT

Newsletter

SIGN UP FOR EMAILS AND UPDATES!

Follow / Contact

FACEBOOK
INSTAGRAM
PINTEREST
CONTACT

COPYRIGHT © 2022 · MEXICO IN MY KITCHEN