Oh MAN is it hot today!!! In case you haven't been outside at all yet, news all over the country is pretty much that today's summer solstice is setting record high temperatures. I guess it's pretty fitting that the first official day of summer is also the first super hot day we get this year, but I am definitely not enjoying walking down the streets of NYC and being covered in sweat in a matter of seconds.
So, to cool down today, I've decided that it's time to start drinking some of my favorite summer Latin drinks! Now, since we're all at work, these aren't alcoholic—but they're definitely delicious. If you're feeling as hot (and not in a good way) as I am, then indulge in one of these 5 Latin drinks to cool down with during today's heat wave.
Readmore ¿Qué más? 3 Irresistible sangria recipes perfect for Memorial Day
What is your favorite Latin drink to have on a HOT day like today? Share with us in the comments below!
Agua Fresca
Ingredients: 1 large cantaloupe or half a watermelon (seeded and diced, about 3 cups), 1 1/2 cups water, 2 to 4 tablespoons sugar,2 to 3 limes (juiced)
Directions: This and other similar fruit drinks, which translate literally as "fresh water," are served all over Mexico and they're a cinch to replicate at home. The key is to strain the pulpy fruit to make a clearer liquid. Instead of melon, you could use strawberries, pineapple, or mango — any fruit that is soft enough to puree. Puree cantaloupe and pour through a fine sieve to eliminate pulp. In a pitcher, mix strained fruit puree with water and season with sugar and lime juice, to taste.
Recipe courtesy of Food Network.
Horchata
Ingredients: Crushed pound of morro seeds, 2 ounces of cinnamon, 2 whole nutmegs, 2 ounces of coriander seeds, 25 allspice berries, 4 pounds of rice
Directions:
1. Begin to brown the rice (do not add water). To make sure it doesn’t burn, keep stirring it. Add in the cinnamon, coriander seeds, nutmeg, and allspice berries. Keep stirring until golden brown.
2. Later mix in a blender with the crushed pound of morro seeds until it becomes a fine powder. (In Latin America, cooks have the added benefit of local mills to do this, but for city dwellers, a blender will do). Your yield will be high, perhaps enough to last you all summer. In this case, store extra horchata powder in airtight container, like the ones you use for cereal, or in glass jars.
3. Now to make a liter of horchata you’ll need 2 cups of water, a cup of milk (almond milk adds an extra dimension of nutty flavor to the drink), and 8 table spoons of your horchata mixture. Mix the 8 table spoons of mixture with some of the water and strain through a cheese cloth. You may want to strain it back and forth a couple of times to get the most out of the horchata powder. Once strained, add in the rest of the water and milk and add sugar or honey to taste. Garnish with a stick of cinnamon, serve ice cold and enjoy.
Recipe courtesy of Campus Clipper.
Cuban-style Lemonade
Ingredients: 1/2 cup fresh lime juice, 7 cups water, Sugar to taste, 3/4 tsp vanilla essence, Angostura Bitters (optional)
Directions: Add all the ingredients except the Angostura Bitters to a large pitcher and stir until sugar is dissolved. Taste for sweetness and adjust accordingly. Chill until ready to serve or serve immediately with ice. Add a couple drops of the bitters to each glass just before serving.
Recipe courtesy of About.com.
Sangrita
Ingredients: 2 cups tomato juice, 1/4 cup orange juice with pulp, 3 teaspoons Worcestershire sauce, 1 tablespoon grenadine, 5 teaspoons soy sauce, 1 teaspoon hot sauce, pinch of Kosher salt, Coarse ground pepper to taste
Directions: Mix all ingredients together and refrigerate for 2 hours before serving.
Recipe courtesy of Recipe.com.
Coconut Pineapple Piragua (Shaved Ice)
Ingredients: 3/4 cup boiling water, 1/2 cup sugar, 1/4 cup cream of coconut, 1 tablespoon lime juice, pinch ground nutmeg, 16 ounces pineapple chunks (packed in juice)
Directions: Mix water, sugar, and cream of coconut in small saucepan over low heat. Stir until sugar dissolves. Remove from heat. Cool to room temperature. Stir in lime juice and nutmeg. Pour pineapple and it's juice into blender. Blend until smooth. Pour in coconut mixture. Blend thoroughly. Transfer mixture into shallow container with tight fitting lid. Place in freezer until frozen solid. Scrape into dishes or cups to serve.
Recipe courtesy of Care2.com.
