Agua de Horchata with Cactus Pear Syrup, Cantaloupe and Walnuts
Preparing food and beverages with simple and beneficial ingredients is a promise I strive to keep for my family. Accompanying a meal or quenching thirst with beverages that are not natural is an easy trap to fall into. Since my son was born, I’ve been on alert with what my family eats and drinks, products we keep in our kitchen and choices we make when we eat out. Now that my son is old enough to understand, slowly but surely, he’s making his own good choices on what he should or shouldn’t or drink. It’s so rewarding knowing that I’ve been fueling his future with all my hard work and he’s on his way to becoming a healthy and strong adult.
I grew up in a very resourceful environment. My mother, somehow always managed to to serve a balanced and delicious meal on the dinner table, three times a day, on a very tight budget. Because of my mother’s resourcefulness, my siblings and I learned to be creative in the kitchen with ingredients at hand.
Fresh fruits, vegetables, dairy, grains and protein were always incorporated in our meals in one form or another. From breakfast tortas that included eggs, chorizo, beans and avocado to refreshing aguas frescas that combined seasonal fruit with cold milk and spices. Little did I know back then but every single meal was very well thought out.
Now that I prepare meals for my own family, I try to follow my mother’s footsteps in using fresh and healthy ingredients. Simple techniques, such as incorporating milk in our aguas frescas is a great way to include dairy and fruits in our lifestyle. This not only provides calcium and keeps bones and nails strong, but also maintains hair healthy and provides an array of essential nutrients. From blended strawberries with milk for a refreshing fresas con crema agua fresca, to crushed cantaloupe and bananas with iced milk, the beverage possibilities are endless when creativity takes over meal prep.
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Agua de Horchata with Cactus Pear Syrup, Cantaloupe and Walnuts
- Yield: Serves 8–10 1x
Ingredients
- 4 cups water, divided
- 1 1/2 cups long grain white rice
- 1 (4-inch) cinnamon stick
- 1 (14 ounce) can condensed milk
- 4 cups milk, divided
- 4 cactus pears, peeled and roughly chopped
- 1 teaspoon sugar
- 3 cups cantaloupe, chopped in 1/2-inch pieces
- 1/3 cup walnuts, chopped
Instructions
- In a large container, combine 2 cups water, rice and cinnamon stick. Soak for minimum 2 hours.
- In a blender container, combine soaked rice with water it soaked in, cinnamon stick, condensed milk and 2 cups milk. Blend until smooth.
- Transfer mixture to a large pitcher (you may want to strain the mixture if you prefer a smoother texture), add remaining water and milk. Stir to mix well. Refrigerate.
- In a small saucepan, place cactus pears and sugar over medium-low heat. Mash and stir cactus pears until sugar and fruit have dissolved. Strain, discard seeds and pulp and set syrup aside to cool.
- Serve horchata over ice, add 2 tablespoons of cactus pear syrup, cantaloupe pieces and garnish with chopped walnuts
