Mexican Non-alcoholic Drinks

In a large cooking pot, combine together milk, almonds, sugar, broken cinnamon sticks and vanilla. Bring this mixture to boil. Reduce the heat and allow the mixture to simmer for about 15 minutes with constant stirring. Remove the pot from the heat and allow it to cool down.

Meanwhile, beat the egg yolks, until they become thick and lemon-yellow in color. Remove the cinnamon pieces from the milk mixture and add yolk eggs to it. Keep the pot over low heat and keep stirring. When the mixture becomes thick enough to coat the spoon, take it off from heat and allow it to cool down. Refrigerate rompope for 1 or 2 days before serving.

Agua de Sandia Ingredients 28 cups of loosely packed seeded watermelon chunks Granulated sugar 12 oz water ¼ cup packed fresh mint leaves Ice cubes Mint sprigs for garnishing Directions Make a puree of watermelon chunks in a blender, in batches. Add mint leaves in one batch. Transfer the watermelon juice to a large pot. Then add water. Add 1 tablespoon of sugar and taste it. You can add more sugar if required. Then, refrigerate the mixture for about 1 hour before serving. While serving, first add ice in tall glasses and then pour watermelon mixture over it. Garnish it with a mint sprig.

Horchata Ingredients 1 cup rice 5 cups drinking water ½ of a cinnamon stick ½ cup sugar 1 tsp lime zest Directions Grind the rice in a blender, until smooth. Add lime zest and cinnamon stick to it. Leave this mixture overnight. Blend this mixture in the blender, until it becomes smooth and uniform. Then, add 2 cups of water in this mixture and allow it to soak for about 2 hours. Strain the liquid through a cheesecloth or a fine sieve. Then, add 3 cups of water and sugar and stir the mixture, until sugar is dissolved. Pour the mixture into serving glasses and garnish with a mint sprig.

Mexican Mocha Ingredients 3 cups milk 1/3 cup chocolate syrup 12 oz milk powder 1½ cup frozen whipped topping, thawed 6 cinnamon sticks (3 inch)

tbsp instant coffee granules Directions In a microwave bowl, mix together milk, milk powder, coffee granules and chocolate syrup. Cover the bowl with a plastic wrap. Microwave the bowl on medium power for about 4-8 minutes, until steaming. While serving, pour this mixture into the glasses and add a cinnamon stick in each glass. Add the whipped topping.

Try these Mexican non-alcoholic drinks for weekend dinners or parties and give your family and friends a refreshing and delicious treat.

By Reshma Jirage Tweet