Staying at your best requires staying hydrated. And while the cups of tea that enhance our days provide a welcome refreshment, some creative blending of tea and tradition can enliven any routine, while also adding a delicious dose of health-enhancing nutrients.
Agua fresca, which literally translates to “fresh water,” is an extraordinarily refreshing beverage that has long been enjoyed throughout Mexico, the Caribbean, and Central America. For more of the history behind this drink, check out the September-October 2013 issue of Tea Magazine.
In the meantime, try blending up one of these tea-enhanced agua fresca delights for your sipping pleasure!
Agua de Horchata con Té, or “Rice Water with Tea”
This is a variation on a recipe by Monica Medina-Mora, a Mexican chef and author. This horchata includes rice and almonds, although many versions can be found that use other nuts or grains, as well as sweetened condensed milk. A full-bodied Assam or Keemun is ideal for the black tea used here, but any good quality black tea will work.
Serves 8
Ingredients
- 1 1/4 cups raw, uncooked white rice
- 3 1/2 cups water, divided
- 2 teaspoons black tea leaves
- 1 cinnamon stick
- 2 cups low fat milk or rice milk, divided
- 1 cup ground almonds
- 1/2 cup superfine sugar, or to taste
Rinse the rice briefly and drain.
Heat a small skillet over medium heat. Crumble in the cinnamon stick and lightly toast for 10 to 15 seconds, until it just starts to smoke.
Place the rice in a bowl and stir in 2.5 cups of water, the tea leaves, and the toasted cinnamon stick. Cover and allow to sit overnight at room temperature.
Transfer the mixture to a blender, adding the almonds, 1/4 cup sugar and 1 cup of the milk. Puree until smooth and strain well.
Stir in the remaining milk and taste, adding in additional sugar as desired. Cover and chill until ready to serve.
Serve over ice and garnish with a pinch of ground cinnamon or finely ground black tea.
Strawberry Agua Fresca
This recipe uses iced tea to replace some of the water that would be used. Unlike most tea-based mixed beverages, the iced tea used is not made as a concentrate: keep the traditional ratios of leaf to water when brewing. Consider using a blend of your favorite berries or other fruits and adjust your tea choice accordingly. For instance, with strawberries or raspberries, chilled green tea or Darjeeling work beautifully. For blackberries, blueberries, or boysenberries, try a Keemun or Ceylon tea. For peaches or apricots, use a lightly oxidized oolong. For plums, try a darker oolong or black tea.
For an unexpected pop, try pureeing in a touch of jalapeno or chili pepper along with your fruit.
Serves 8
Ingredients
- 1 lb of strawberries, rinsed and hulled
- 2 tablespoons of fresh basil, rosemary, thyme, or mint
- 3 cups iced tea, divided
- 3 cups water
- 3/4-cup superfine sugar or other sweetener to taste
- 3 fresh limes at room temperature
Combine strawberries, 2 cups iced tea, and chopped herbs in a blender until completely liquid. Let sit for 10 minutes to allow herbs to infuse with the fruit.
Strain into a pitcher and stir in remaining tea, water and sugar. Squeeze in the juice of two limes, stir and taste. Squeeze in additional lime juice or add more sweetener to taste.
Chill until ready to serve, and then serve over ice garnished with a sprig of your chosen herb.
