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.
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
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.
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.
- 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,
📖 Recipe
Aguas Frescas: Jamaica Flower, Tamarind and Horchata
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.
Sonia
Hey, This is looking so Gud and Appetizing… !A very well made post with beautiful pictures. Have a wonderful week ahead. Thanks & Regards, Sonia !!!
Carmen
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
Aldy @ Al Dente Gourmet
Mmmm, deliciosas estas aguas frescas! Tengo que decir que la de orchata es mi favorita 🙂 Presiosas fotos, Mely!
Hugs,
Aldy.
Nokriss
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.
Mexico in my kitchen
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
Kicka
Sounds great - I remember this now, from when I was in Mexico!
Would this work okay using brown rice?
Karen Chan
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
La Dama
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.
Pilar Anderson
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 .💐🌺🙏🌺
Mely Martínez
Muchas gracias Pilar.
Saludos!
mommaneecey
I have made the Hibuscus and Horchata before, but never the Tamarindo..looking forward to trying your recipe! 🙂
La Dama
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.
Emily
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.
Katie
I love aguas fescas! Jamaica is my all time!
Gabriela, clavo y canela
Ay Mely que maravilla! a mi me gustan todos! cuando hago alguna fiestita en casa hago vitroleros de esos típicos. Me encaaaantan.
besos
Miz Helen
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
Now Serving
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