Agua Fresca de Platano (Banana Drink)

"Agua Fresca" means "fresh water" or "cooling water" they are a category of Latin drinks, typically any variety of fruit sometimes cucumber, blended with water & diluted with sugar to taste, in giant pitchers with ice. Popular one's are melon, honeydew, papaya, watermelon, strawberry, etc. certain varieties have some milk added to them to lighten the color and give a little extra richness. The banana version which I present here sometimes has flavoring like vanilla or cinnamon added to it, and tastes similar to the Mexican horchata (rice milk drink) it is one of my favorites, and it's easy whip up whenever because most people have bananas, milk, sugar, and water at home which are the basics, as well as vanilla or cinnamon in a well stocked pantry.

This drink is also really good if your in the mood for an alcoholic drink, you can serve yourself some in a tall glass with any clear colored rum and lots of ice.

Makes 4 quartz
Ingredients:
-2 bananas (yellow stage or super ripe, up to you BUT NO GREEN ones or unripe because it'll be to astringent)
-juice of 1/2 lime (optional, my mom say's it helps the drink not oxidize/ preserves freshness of banana)
-1 1/2 cups white sugar (more to taste)
-1 tsp. ground cinnamon (optional)
-1 tsp vanilla extract (optional)
-12 cups water
-4 cups milk

Directions:
(1) In a blender peeled bananas, 1/2 juice of lime, 2-3 cups water, sugar, cinnamon powder, and vanilla extract.
Blend on high for atleast 1-2 minutes you want it as smooth as possible.

(2) I used 2 pitchers, each holds 2 quartz, I divided the mixture I blended into 2 seperate parts, you can use 1 giant pitcher that can hold 4 quartz. Dilute mixture with the rest of the water but leave space in the pitcher to add the milk,
stirring as you add the water, and stir in milk towards the end.
The milk is used to give it some richness and a nicer color. Taste for sugar and adjust :)

P.S.
Recipe can be cut in half, it's best consumed within the same day, as the banana tends to darken in color over time.

Te de Pelo de Elote (Corn Hair Tea?)

Yeah I know it sounds odd, it's the silky looking hair part of the corn, we only use the clean looking one's that look beautiful (discard any brownish dirty stuff)

It's suppose to be "bueno pa'los riñones" (good for the kidney's) I don't know I'm not a doctor and currently it's finals week in school for me and I don't feel like researching it ( If your curious google around :)

Regardless of medical benefits or not, it's refreshing especially served cold in this summer heat.


So since corn is in season and there's all this wonderful fresh sweet corn don't waste and throw away the beautiful corn silk give this tea a try. It has a subtle light corn taste.

Ingredients:
-water (I don't know I just added water to the pot until it looked right maybe 9-12 cups)
-corn silk (from about 6-8 fresh corn cobs)
-sugar to taste (optional we didn't use it this time and it doesn't really need it but to each his own)

Directions:
(1)Bring water in pot to a boil with corn silk, and boil together for about 10-15 minutes. Turn off, you can drink it now or let it cool, sweeten with sugar to taste if desired and keep cooled in the fridge.
P.S.
This tea apparently is consumed by both Cubans, Mexicans and other cultures so I'm labeling as both.

Agua de Tamarindo (Tamarind Drink)

I don't know if "Tamarind" is common in other cultures. Tamarind is like a fruit pod that is long, it grows on trees, it is sort of sour. Mexicans and some other Hispanics/Latinos like to make Candies out of it or a simple drink called "Agua de Tamarindo" other cultures use it differently like Thai people use it to in dishes in combination with a sweetener to make a "sweet and sour flavor" and some Filipinos make Tamarind based soups I think it's called "Sinigang" but I'm not sure.

I learned how to make this today thanks to my mother who always makes beverages we almost never buy juices and drinks from the store my mom always makes drinks and has them in the fridge and she teaches me how to make them to (She makes fruit drinks from Melon, Papaya, Cantaloupe, Guava, Guanabana, Coconut whatever fruit is in season and when we make more hard to get fruit drinks it's usually from the frozen pulp sold by GOYA, she also like to make herbal teas and chill them usually from fresh Mint, Hibiscus flowers, Basil and Lemongrass)

Well today I will show you how to make this Tamarind based drink that is simple. Think of it as a different version of lemonade or lime aid because it is tangy kinda sour yet sweet.

Ingredients:
-10-12 Whole tamarind pods (pods and all when buying tamarind make sure it's not hollow, the pulp has to be touching the shell and you should kind of feel it, it should be firm, and if possible it shouldn't be peeled)
-White Sugar to taste (you will need at least 1 cup then add more to taste)
-Water

Directions:
(1)Soak tamarind pods in a medium container with water for 5 minutes until shells are softer than before then remove outside of pod and just leave the pulp and seeds, drain, now add clean water and soak at least 3 hours (I suggest soaking it over night)

(2)Add 1 cup of sugar to the container with the pods the next day or after 3 hours, rub and grind against each other for a bit to loosen it the sugar will help you loosen it.
(3)Have a container with lots of clean water on around or a pot with clean water.Now put it on a strainer and press and swish around roughly straining it through, adding water little by little to get all the pulp and flavor through, kind of like cleaning it. You want to do this over a large container or the pitcher using clean water.
(4)Now you should add it to the pitcher (if it's not already in there and keep adding water a little at a time until those seeds and tough parts are clean and you removed as much pulp as possible.
(5)Now add more sugar to taste stir well, add ice cubes if you want it colder. Chill in fridge. Until ready to serve

Champurrado (Mexican Cinnamon Chocolate Drink)

Champurrado is a rich Mexican drink thickened with "masa" flavored with cinnamon, vanilla, and chocolate.

It is most enjoyed in winter with bread usually "Bolillo" or other baked goods. It is delicous with sweet corn tamales or other sweet varieties of tamales some are pineapple or strawberry flavored.

This is my mothers recipe taught to her by her aunt and mother and so on. My mom is well known among her friends for making really good "Champurrado"

Ingredients:
-2 Cups "Masa" dough (bought from a Mexican store that produces fresh corn masa which is made from ground corn treated with water and lime aka calcium carbonate to release it's nutrition)
-5 cups milk
-1 can of Evaporated milk
-10 cups water
-8-10 small cinnamon sticks
-2 tablets of Mexican chocolate (chocolate abuelita or Ibarra)
-2 cups of sugar or sugar to taste.
-1 teaspoon vanilla extract (the real stuff)

Directions:
(1) In a pot on high heat bring water to a boil with cinnamon sticks until it becomes redish, fragrant and infused. To make it become a deep color when it comes to a boil and turns darker shock it with a water to stop boiling when it boils again it will be darker

(2)In another pot while you are doing step 1. Heat milk and evaporated milk on medium heat while step 1 is being completed. This is so the milk will be hot when you add it to the other pot later, if it is cold it will shock it and you will stir and wait forever.

(3)While step 1 & 2 is happening blend masa in a blender with some water until it is like a thick shake and set aside. When step 1 is complete add Blended masa and stir in one direction until thickened and masa is cooked about 10 minutes

(4)At this point add hot evaporated milk and milk mixture and stir, add 2 tablets of Mexican chocolate and sugar to taste.

(5)When chocolate tablets melt and vanilla extract. Stir well. Turn of heat and you are done ENJOY!

IMPORTANT NOTE: NEVER DIP A SPOON THAT HAS BEEN PUT IN YOUR MOUTH OR HAS SALIVA FOR REASONS UNKNOWN IT CUTS THE THICKNESS AND RICHNESS OF THE DRINK THIS IS NOT SUPERSTITION I DID ONCE AND MY MOM GOT SO UPSET AND IT WASNT AS RICH.

Agua de Papaya (Refreshing Papaya Drink)

It's pretty typical in Mexican cuisine/ food to have fresh fruit drinks made of fruit blended with water and sugar then chilled. The consistency depends on how watered down or thick you want it.
Drinks like this are common also in other Spanish speaking countries. PLEASE if among Cubans don't call it "Agua de Papaya" call it "Agua de Frutabomba" or "Jugo de Frutabomba" because Papaya to some Cubans can mean a WOMANS PRIVATE so often times they call it "FRUTABOMBA" instead and to me "Frutabomba" sounds more catchy and nice. It translates to "fruit bomb" I don't know why.
So here goes the recipe quiet simple you can do it with strawberries, melon, watermelon, cantaloupe, mamey, peaches, bananas, WHATEVER you'd like just use common sense.
This is to simple don't know if worth writing the recipe but just in case.

Ingredients
-1 large Papaya cut in half seeds scooped out and diced

-Water (enough to blend and thin out to your liking)
-sugar to taste I use about ¼ -½ cup for this depends on your sweet tooth or the sweet tooth of your guest or whomever your cooking for.

Directions
-Blend everything in small batches in a blender until smooth.

-Put in a pitcher-Cool in the fridge or stir some ice cubes to chill faster.

Agua de Melon Chino (Cantaloupe Fruit Drink)

All these fruit based Mexican drinks are prepared the same way except you sub the fruit you want to feature.
Same procedure might be redundant to write down but hey you never know.
I don't know why the Spanish speaking world calls "Cantaloupe" "Melon Chino" which would translate to "Melon Chinese" or "Chinese Melon"
If anybody know please tell me I'm curious and like to know all these little factoids.

Ingredients:
- 1 medium cantaloupe (cleaned, peeled and cubed)
-Water (enough to dilute to desire and blend)
-Sugar to taste (typically we use ¼ cup)

Directions:
-Blend everything in a blender. Maybe in batches depends.
-Put in a pitcher with ice and cool in the fridge.

Horchata + Special Rice Pudding Recipe

I HAVE NO PICTURE FOR THE HORCHATA SORRY, IF YOU WANT AN IDEA ON HOW IT LOOKS "GOOGLE" A PICTURE OF IT

Before I begin let me tell you that "Horchata" can be made many ways. There are different version varying among the Spanish speaking countries. In Spain "Horchata" is not made with rice. It is made of a nut called "Chufa" or "Tiger Nut" which is not found in the USA or this side of the hemisphere that I know of and it taste very different from other horchatas Also in Central America some "Horchata's" use certain types of seeds ground into it.
So many versions exist I will show you the Mexican version. Also methods for making "Horchata" vary so please bare with me, this is my way (because it's speedier, my mom's method is almost identical except she actually soaks the whole rice and cinnamon in water for 12 hours or overnight. Then blends it in a blender, then procedes with the rest of the stuff I do)
I HAVE NO PATIENCE LIKE THAT mine only uses 3 hours resting time you'll see why.

Ingredients
-2 Cups Long-grain white rice
-10 cups water
-1 tablespoon ground cinnamon
-1 tablespoon vanilla extract (IM NOT KIDDING USE THE WHOLE TABLESPOON)
-2/3 cup of sugar or more to taste
-1 Cup Milk or 2 Cups Milk (depends how light colored you want it I use one)

Directions
(1)Grind in a spice grinder or coffee grinder 2 cups of rice to a powder
(2)In a large pot heat up to a boil 10 cups water. Then turn it off and put it in a pitcher
(3)Beat/ mix in ground rice with hot water. Leave at room temperature for 3 hours or more stirring occasionally the rice will set to the bottom
(4)After 3 hours pass pour about 2/3 or ½ of the water into another pitcher
(5)Blend the other remaining half along with the rice that settled in the water until well incorporated. Now dump back in the pitcher along with the water you set aside
(6)Now using a cheese cloth or a really FINE really tiny strainer pour through it into a pitcher the "Rice water mixture"straining out the rice crumbes, set the rice powder/crumbs aside in a bowl.
(7)Repeat step 6 several times like 4 times atleast
(8)Now add cinnamon, sugar, and vanilla along with milk and beat really well until everything is incorporated.

Special "Arroz Con Leche" Rice Pudding Made from Leftover Horchata Rice Powder

Now you didn't think we would throw away those 2 cups of rice used in the Horchata. Pfff in Mexico lots of people don't waste things. Im not a waster either.
From the leftover strained out rice powder you can make a delicious CREAMY smooth rice pudding.
This is a Mexican dish you won't find at any restaurant you'll find "Arroz Con Leche" but not like this. This is truly a home-style dish.
If you don't make the "Horchata" you can't make this come out good because what is used here is the leftover unusable in a "Horchata"
Think of it as your extra reward for making such a time consuming drink.
It's kind of more like a CREAM OF RICE

Ingredients
-Leftover strained ground rice powder from Horchata recipe. Mixed with about 1 cup water
-3 cups milk
-2 sticks of cinnamon
-½ cup-1 cup white sugar or more to taste or less to taste (adjust to your taste)
-1/3 cup raisins (optional)
-1 teaspoon vanilla extract

Directions:
-Boil milk with cinnamon sticks until infused. About 5 minutes be careful it doesn't over flow.

-Lower to medium heat and add the ground rice mixed with 1 cup water and stir (IMPORTANT STIR CONSTANTLY SCRAPING THE BOTTOM OF THE POT OR IT WILL STICK EASILY) for about 10 minutes until thick if necessary add more milk to loosen up. Boil until rice has a smooth texture and is not gritty. It will look cooked at some point but taste it, if it is gritty it needs more time it should be smooth.

-Stir in sugar, vanilla extract, and raisins



-Serve in bowls. It taste better when at room temperature to me but it can be enjoyed hot, warm, or cold from the fridge.

Atole de Avena

Today I will show you a very simple Oatmeal based cinnamon hot-drink perfect for winter (I know we are in summer but I was craving it last nigh). It is slightly thick, smooth , soothing, and a little clingy (I know odd)


Hot thick cinnamon based drinks are very popular in Mexican cuisine especially in winter. There are many different types and varieties typically these aren't found in food places because they are considered a very "home-style" the only thing people might usually find outside is "Atole de Maizena", "Atole de Maiz", "Atole de Chocolate" etc.

Ingredients:
-¾ cup plain Oatmeal
-2 cups whole milk
-8 cups water
-3 cinnamon sticks
-½- 1 cup sugar (sugar is to taste it depends how sweet you like it.
-¼ cup cold or room temp. water.

Directions:

-Bring 8 cups of water to a boil on medium high to high heat. with 3 cinnamon sticks, when the water becomes brownish red shock it with ¼ cup water to stop boiling and let it come back to a boil this will cause it to get more dark red.

-Put oatmeal in a blender with milk and blend on high until smooth and oatmeal is almost destroyed kinda powdered., it's okay to have some pieces but destroy it as much as possible.

-Add to the boiling cinnamon water and stir constantly not letting it stick to the bottom until liquid starts coming to a boil and becomes creamy and starts to rise immediately lower heat to low and add sugar to taste stir to dissolve sugar and you are done.