Horchata Archives — Edible Aria

Popular throughout Mexico, Central America and the Caribbean, non-carbonated Aguas Frescas (fresh waters) are a delicious, healthy way (at least when homemade) to stay hydrated during the long Texas summer. Along with agua de Flor de Jamaica (made with hibiscus flowers) and agua de horchata (rice and cinnamon), this cucumber cooler is super inexpensive and easy to make..

Agua de Pepino

2 quarts cool, filtered water
1 medium cucumber, thinly sliced
1 fresh lemon, thinly sliced
1 bunch fresh mint
1-2 tablespoons (or to taste) raw sugar, honey or other sweetener of choice
1/4 teaspoon fine sea salt (helps pull the liquid out of the cucumber)

Combine all ingredients together in a large glass container and steep (covered) overnight in the refrigerator. Serve well chilled.

Horchata is a traditional agua fresca commonly served in Spain, Ecuador, El Salvador, Honduras and Mexico. Depending on the region, it may be made with sesame seeds, rice, tigernuts, barley, cinnamon, vanilla and sugar..

Horchata

1/2 cup aged basmati
1/2 cup raw almonds
1 1/2 inches Ceylon cinnamon
1 1/2 cups boiling water
1 cup fresh whole milk, more or less
non-refined sugar to taste

Pulverize dry rice in a blender or food processor and transfer to a glass bowl. Add almonds and cinnamon then pour boiling water over the top. Cover and allow to stand overnight.

Transfer soaked rice, almonds and cinnamon to a blender and blend for 3 minutes. Strain mixture into a clean container, thin with milk and sweeten to taste.

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