Transcript
Fiesta Beverage Recipes Mexican Hot Chocolate /Champurrado Serves 4-6
¼ cup masa harina for tortillas 1 ¾ cups water 2 cups milk 1 disk (3.3 ounces) Mexican chocolate, finely chopped 1/3 cup sugar ½ teaspoon ground cinnamon, preferably Mexican cinnamon ½ teaspoon salt Put masa harina and water into a blender. Process until smooth. Transfer to a medium-size saucepan. Stir in milk, Mexican chocolate, sugar, cinnamon and salt. Cook and stir over medium-heat until the mixture comes to a simmer. Simmer until smooth and slightly thickened, 2 to 3 minutes. Serve immediately in heatproof mugs.
http://www.fronterafiesta.com/cook/drinks/474-mexicanhotchocolate
Atole
Serves 2-3 1/3 cup masa harina blended with 1/4 cup warm water in blender 3 cups water 5 tablespoons brown sugar or piloncillo 1 pinch of salt 1/4 teaspoon cinnamon or 1 cinnamon stick 2 teaspoons vanilla or one one vanilla bean 1/2 cup pureed fruit (optional) Heat all ingredients (except for any toppings you may be using) in a medium saucepan over medium-low heat while stirring. Bring to a simmer and continue to stir frequently for 20-25 minutes until thickened. If used, remove the cinnamon stick and/or vanilla bean. Pour into mugs or thick glasses. Warm fruit puree in a small saucepan and drizzle on top of Atole.
http://mexicanfood.about.com/od/bebidasdrinks/r/atole.htm
Horchata Serves 6-8
1 cup long-grain white rice, rinsed 1 cinnamon stick, preferably Mexican, broken into pieces, plus more for garnish 1/2 cup sugar, or to taste 1 tablespoon ground cinnamon, preferably Mexican, for garnish Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours. Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill. Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of
ground cinnamon.
(http://www.foodnetwork.com/recipes/aaron-sanchez/aaron-sanchezs-horchatarecipe.html&sni-reviews)
Aqua de Tamarindo
(sweet and tangy tamarind drink) 32 oz of drinking water 15 tamarind pods 1 cup of granulated white sugar Bring the water to a boil in a large pot over high heat. Prepare the tamarind by removing the brittle outer shell and pull off as many strings as you can and discard the shell and strings. After the water comes to a boil, remove it from the heat and place the inner portion of the tamarind and the sugar in the water. Let the tamarind soak for about an hour and 30 minutes. The water should be cooled down. Use your fingers to squeeze out the hard seeds and remove the remaining strings and discard them. Place the liquid and remaining pulp into a blender and blend until the pulp is fully blended into the water. You may want to run the liquid through a fine seive to remove any extra pulp. Pour the Agua de Tamarindo into a pitcher and refrigerate until cold.
http://mexicanfood.about.com/od/bebidasdrinks/r/aguatamarindo.htm
Agua de Jamaica
2 oz dried Jamaica Hibiscus flowers* 3 cups boiling water 6 cups drinking water 3/4 cup sugar 1-2 cups ice (if you need to serve it immediately) Bring 3 cups of water to a boil and pour over hibiscus flowers. Let the flowers soak in the water for about 20 minutes. Pour the liquid and flowers through a strainer into a large pitcher. Add in the sugar and stir for 1-2 minutes or until sugar is dissolved. Pour in remaining water and taste for sweetness. Add more sugar or water if necessary. To serve immediately, only add in 5 cups of water and stir in the 1-2 cups of ice and stir until it is ice cold. *Jamiaca Hibiscus flowers can be found in bulk or in cellophane packages in most hispanic stores. If you cannot find them, you can order them online. They are usually called Jamaica (say Huh-MY-ih-kuh) Hibiscus, but sometimes just hibiscus alone is used.
http://mexicanfood.about.com/od/bebidasdrinks/r/aguahibiscus.htm
Ponche
20 Servings (hot fruit punch - fresh fruit juices and with cut fresh fruit served hot) 4 quarts water 2 cinnamon sticks 8 whole cloves 5 long tamarind pods, husk removed, and seeded or boil the entire pod to make removing easier ½ pound tejocotes or crab apples, left whole 6 large guavas, peeled and cut into large bite-size chunks 2 red apples (of your choice), peeled, cored, and cut into small bite-size chunks 1 pear (of your choice), peeled, cored, and cut into small bite-size chunks 2 (4-inch) sugarcane sticks, peeled and cut into small chunks 1 cup pitted prunes
1/2 cup dark raisins 1 orange, sliced 1 cone piloncillo, chopped or 1 cup dark brown sugar 1 ounce brandy or tequila per cup (optional) In a large pot, over high heat, boil water, cinnamon sticks, cloves, tamarind, and tejocotes. After it starts to boil, lower the heat and simmer for about 10 minutes until the tejocotes are soft. Remove the tejocotes from the heat, peel, remove hard ends, cut in half, and deseed. Return them to the pot. Add guavas, apples, pears, sugar cane, prunes, orange slices, and piloncillo. Simmer for at least 30 minutes, stirring gently. Discard cinnamon sticks and cloves. Ladle into cups, making sure each cup gets some chunks of fruit. Add brandy or tequila to each cup (optional).
http://www.muybuenocookbook.com/2011/12/ponche-navideno/
