Oaxacan Horchata (Cantaloupe Seed and Almond)

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This creamy, melony drink is unbelievably refreshing on a hot day and very easy to make.

6 cups water
3/4 cup sugar
1 cinnamon stick 
1/3 cup almonds 
Seeds of 2 cantaloupes, washed
Juice and zest of 1 lime

Amalia Vasquez with her cantaloupe horchata drink1. Put 4 cups water, sugar and cinnamon stick in a pot. Bring to a boil, then reduce to a medium flame and simmer for about 5 minutes or until the color changes to light brown. Let cool completely in fridge.

2. Boil 1 cup water and pour over almonds. Let sit for 5 minutes, and then peel off skins. Discard water and set almonds aside.

3. Combine melon seeds, blanched almonds and 1 cup of water in a blender. Blend well. Pour through a strainer into a pitcher. Pour the cinnamon syrup through the strainer. Discard the solids that remain in the strainer. Add lime zest and juice, and serve over ice.

Makes 4-1/2 cups

Recipe by Amalia Vazquez, Tierra del Sol

Photo by Robbie McClaran

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Read: Striking Gold: Unearthing the diverse cuisines of Central America

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  • Joy Ruplinger

    September 16, 2013 at 9:07 pm

    Love this magazine!