![]() Strawberry season may have passed, but you can use organic frozen strawberries here, just let them thaw first. Sprinkle a little cinnamon on top to garnish. Vigorously stir again, and then serve over ice. Next add the evaporated milk, the condensed milk, the vanilla extract and the cinnamon. (Some of the barley powder may settle in the bottom of the glasses after serving, and that’s fine.) Stir vigorously until all lumps and the powder dissolve. In a large pitcher, add the ground cebada powder and the water. If that is the case, you will need to reduce the amount of condensed milk, sugar and cinnamon to your taste.ġ2 ounce can sweetened condensed milk (or sugar to taste) Note that you can buy cebada barley powder at most Mexican groceries in the spices section or order from Amazon, but some powders (like this one on Amazon) have sugar and cinnamon already added. In La Paz, I drank my first glass over ice on a hot day while eating a marlin taco on a street corner. In Baja California Sur, you can find Agua De Cebada sold by taco shops, street vendors and casual local restaurants in all the places that locals eat. Nicaragua has a very similar drink, but its called Fresco de Cebada, and in El Salvador, their cebada includes strawberry or raspberry flavoring. Versions of cebada found all over Central America, with slight variations. In southern Spain, thirsty people have consumed Cebada since the 18th century, and many food historians argue even longer. A barley water relative to the horchata (which is rice-based), it’s a drink with a long heritage. If you love sweet cinnamon flavors as I do, then this drink will be tops for you as well. Truly something for everyone, the Strawberry Horchata is dairy-free and vegan, Cebada is gluten-free and the Carajillo is a lightly alcoholic drink. And if you need a pick-me-up on a hectic weekend, meet the Carajillo. The perfect accompaniment to a taco night at home, for a Labor Day or early fall cookout, or just enjoyed on their own. Now that I’ve got my new drink friends in rotation, I’m sharing the recipes with you. And color me uniformed, because as our group explored La Paz and Todos Santos, my knowledgeable friends pointed out that enjoying the unique flavors of Mexican drinks are some of the best things about the country. I’m a food curious cat of a traveler, but I realized while exploring the local food scene in Baja California Sur that my go-to when eating authentic Mexican cuisine has been to stick to the tequila, mescal, margarita and beer program. These delicious beverages may be very familiar to you, and if so, I consider you a lucky individual. After returning home, I couldn’t stop thinking about them (or talking about them, sorry friends), so naturally I had to recreate them at home here in Maryland. A true delight from my recent excursion to Baja California Sur was trying three Mexican beverages that were new to me.
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