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Drinks

Oat Milk Collagen Hot Chocolate

Drinks, Healthy, Quick and Easy, The Holidays, Winter

WHO AM I RIGHT NOW? This recipe title sounds so very…how do put this? Los Angeles. This recipe sounds very “LA.” But the truth is, I make iterations of this drink all the time and I love it.

I’m not sure if you’ve heard but oat milk is all the rage right now. And in my typical bratty behavior, I snubbed it for months. I honestly drink my coffee black anyway but a few weeks ago, after I drove across town for a meeting and needed an afternoon pick-me-up, I stopped in a cafe and ordered an oat milk cappuccino. IT WAS GOOD.

It tastes kinda like nothing. It’s a really good texture—not too heavy or thick, not too thin. It provides some nice foam and marries with the espresso so very well.

I figured it was time to put it to test in a more sweet capacity so enter: this hot chocolate. I added a scoop of collagen to the blender, along with some melted chocolate, oat milk and a teaspoon of maple syrup. Blended right up and it’s oh so good!

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How to Make Agua Fresca

Drinks, Quick and Easy, Summer

How to Make Agua Fresca! Aguas Frescas translate to “cool waters.” These are made from watermelon, cantaloupe and honeydew. This Mexican refreshing beverage, is perfect for a hot, summer day.

How to Make Agua Fresca

During the summer when temperatures are scorching, I can’t recommend these Aguas Frescas enough. Agua frescas will forever be one of my favorite things about getting Mexican food in LA.

I shared these recipes in The Year of Cozy but didn’t include the honeydew. Instead, I think there was a recipe for jamaica in there. Man, that book was so long ago. I was thumbing through it the other day and there are SO many things I’d do differently. I think that’s how any creative project goes.

How to Make Agua Fresca

What is Agua Fresca?

Let’s talk about agua frescas. They originate in Mexico and translate literally to be “cool waters.” They have other flavors too like tamarindo, agua de horchata and cucumber. They’ll quench and any thirst and they’re amazing on a super hot day.

How to Make Agua Fresca

What Fruit is Good for Agua Fresca?

  • Honeydew Melon
  • Canteloupe
  • Watermelon
  • Strawberries
  • Pineapple
  • Cucumber

Another agua fresca that I love is made from the leaves and that’s jamaica/hibiscus flowers.

How to Make Agua Fresca

Equipment You’ll need to Make Agua Fresca?

The equipment is super simple and streamlined. You’ll need:

  • A blender. I love my high-powered blender which is a Vitamin (in the past I’ve had a Ninja and loved that, too).
  • Strainer or sieve (this will help with removing the pulp from the blended juice)

 

How to Make Agua Fresca?

  • Whatever fruit you’re using, add it to the blender.
  • Depending on how sweet the fruit naturally is, you may need to add or not add sugar. With watermelon, I hardly ever add sugar.
  • Pulse until it’s all blended up.
  • Pour the mixture through a strainer, allowing it drain. You can help it go faster with a big spoon.
  • Give the agua fresca a taste and adjust the sugar according to your liking.
  • Transfer it to a pitcher and place it in the fridge until it’s nice and cool, about 1 hour.

If you make them, be sure to let me know on Instagram! 

Aguas Frescas (Watermelon, Cantaloupe + Honeydew)

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5 from 5 votes
Prep Time: 15 minutes
Chilling Time 1 hour
Total Time: 1 hour 15 minutes
Serving Size: 4 servings
Calories: 189kcal
Aguas Frescas translate to "cool waters." These are made from watermelon, cantaloupe and honeydew. This Mexican refreshing beverage, is perfect for a warm day.

Ingredients

Honeydew Agua Fresca:

  • 4 pound honeydew, flesh chopped up, seeds and skin discarded
  • 2 cups water
  • 2 tablespoons pure cane sugar
  • Juice from 1 lime

Watermelon Agua Fresca

  • 3 to 5 pound seedless watermelon, cut into cubes
  • 1/2 cup water
  • 2 tablespoons sugar, if needed

Cantaloupe Agua Fresca:

  • 4 pound cantaloupe, flesh and seeds scooped out
  • 2 cups water
  • 2 tablespoons pure cane sugar
  • Juice from 1 lime

Directions

To Make Honeydew Agua Fresca:

  • Place a medium-fine mesh strainer into a large bowl. You most likely will need to do this in batches (I have a pretty big blender and had to do it in batches).
  • To a blender, add the honeydew, water, sugar and lime juice. Pulse until completely smooth and pureed. Pour the mixture into the strainer, allowing it to drain. Feel free to help it along by stirring it with a whisk. Give it a taste and add any more sugar, if needed. Transfer it to pitcher and place in the fridge to chill.

To Make Watermelon Agua Fresca:

  • Place a medium-fine mesh strainer into a large bowl. You most likely will need to do this in batches (I have a pretty big blender and had to do it in batches).
  • To a blender, add the cubed watermelon and water. Pulse until pureed and very smooth. Give it a taste; adjust the sugar accordingly. If it's at the beginning of the summer, you may need to add a bit of sugar, toward the end of the season, the watermelons will be super sweet and will need none at all.
  • Pour the mixture through a strainer and into a pitcher, pressing the watermelon pulp with the back of a spoon to release any excess juices. Transfer to the fridge to chill for at least 1 hour.

To Make Cantaloupe Agua Fresca:

  • Place a medium-fine mesh strainer into a large bowl. You most likely will need to do this in batches (I have a pretty big blender and had to do it in batches).
  • To a blender, add the cantaloupe flesh, its seeds, water, sugar and lime juice. Pulse until completely smooth and pureed. Pour the mixture into the strainer, allowing it to drain. Feel free to help it along by stirring it with a whisk. Give it a taste and add any more sugar, if needed. Transfer it to pitcher and place in the fridge to chill.
CourseDrinks
CuisineMexican
Keywordagua fresca, agua fresca recipe, how to make agua fresca, watermelon agua fresca, what is agua fresca
Nutrition Facts
Aguas Frescas (Watermelon, Cantaloupe + Honeydew)
Amount Per Serving (12 g)
Calories 189 Calories from Fat 6
% Daily Value*
Fat 0.7g1%
Sodium 85mg4%
Potassium 1048mg30%
Carbohydrates 48.2g16%
Fiber 3.7g15%
Sugar 43g48%
Protein 2.5g5%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Need some Mexican-inspired recipes that will complement these Aguas Frescas?

Jackfruit Tinga Tacos

Mulitas

Instant Pot Tortilla Soup 

Camarones a la Diabla

Chilaquiles

Crispy Chicken Taquitos 

Broccoli Cheddar Cheese Soup + Baby Biscuits

Biscuits, Drinks, Fall, Soups

Hello from psycho, busy land.

I feel like the holidays are my G-O time. It is cozy season after all and it’s really the time when I feel like I have to post all the recipes that I’ve been collecting in my little summer-hating brain.

This recipe has been on my to-make list for A LONG TIME. How can I have a blog about cozy food and not have a single recipe for broccoli cheddar soup?!?!

This soup is inspired by Panera Bread but not sponsored by them because they don’t know who I am. But let me tell you, your girl loves Panera.

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Three Cocktails with Estée Lauder

Adventures, Drinks

I remember being a little girl and going with my mom to the Estée Lauder counter, watching her try on lipsticks, perfume and buying compacts of powder. I always acquainted it to my mama looking so pretty and majestic. That’s why even now, Estée has always been one of the go-tos (their Advanced Night Repair Serum is something I’ve worn for like 5 years straight—I love it!).

I was super pumped when I got the opportunity to create three cocktails inspired by their classic fragrance, Modern Muse.

The smell is so fresh and clean and lightly floral. I know a lot of women are loving more musky smells nowadays but I always and forever want to smell like I just showered and then ran through a field of flowers.

When I smelled Modern Muse for the first time, I immediately loved the freshness with hints of jasmine and honeysuckle in the scent. I wanted to create cocktails that were inspired by the smells but still tasting super delicious.

Here are the smells and feelings from the scent that inspired the cocktails: 

1. Hints of jasmine.
2. Light floral notes like honey suckle.
3. A refreshing aroma that felt like a warm day (but not too warm!).

And then here’s what I made:

1. Jasmine Spritz  
2. Chamomile Bee’s Knees
3. Frozen Guava Rum Punch

The jasmine spritz is lightly floral with a lovely subtle sweetness. I like to use a nice floral-ish gin too!

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Peruvian Almuerzo…Part 1!!!

Breakfast, Desserts, Drinks

For this almuerzo, Western Union engaged me to participate in their “On the Map with Western Union” program where they are exploring the inspiration and innovation that different heritages inspire. Western Union asked me to share my story about how my upbringing has influenced my cooking and how their mobile app is a super easy way to send money to different parts of the world. This almuerzo is going to focus on my heritage, stay tuned for more on the mobile app and how easy it is to use!

The first food I ever learned how to cook was Peruvian food. My mom is from Peru, a country I grew up learning about through her. My mom would play old Peruvian boleros (ballads) by Luchas Reyes (she’s like our Celia Cruz) while she’d simmer chicha on the stove and sing along and sometimes cry because her music is just so beautiful.

I remember having friends over and having to explain to them that the drink was made from purple corn. LOL. The looks I’d get! But they’d all love it because it’s a drink that is flavorful and perfectly spiced and just delicious.

My mom was a young mom and literally the only dishes she knew how to make (minus a chicken broccoli casserole she learned from a back of a soup can!) were all Peruvian. I now realize that the flavors of Peru absolutely shaped my palate.

If you’ve had Peruvian food, you know that it’s very spicy. My mom always cooked with heat. I was like 5 years old eating dishes with ají amarillo—which are bright yellow Peruvian peppers that are VERY spicy—in them. Peruvians put them in everything from sauces to soups to pastes. Ají amarillo paste sits on nearly every Peruvian table and is used as a condiment—it’s SO good.

And a lot of Peruvian food is very acidic (see: ceviche and causa). It’s food that has a lot of flavor and balance and pulls influences from Asia (there are a lot of Asians living in Peru), Africa and Spain, all while using indigenous, Peruvian ingredients.

Even now, in dishes that aren’t Peruvian, I find myself making sure that acidity is very prominent and always, always adding some form of heat. I love adding a dollop of ají amarillo to everything from salad dressings to marinades for chicken or fish (not traditional at all but such a good move!).

My mama was in town for a few weeks and I took advantage of having her here to make a little almuerzo (lunch). Growing up, Sunday almuerzo happened nearly every week and it was a big deal. There was cooking ALL day long and it was my favorite.

My mom and I tried to recreate a bit of that Sunday almuerzo nostalgia with this lunch. We made lomo saltado but veggie (she no longer eats meat); there was papa a la huancaína (my favorite!); pie de limón which looks like a normal lime/lemon pie but is so unique in texture and ease; and lastly, my mom’s chicha.

Today I’m sharing with you two recipes, one for pie de limón (my mama’s favorite!) and chicha (recipe straight from her).

The pie de limón is unlike a lot of other lemon pies. Traditionally this calls for Peruvian lemons which are much smaller than American lemons and are super acidic. So I made do and combined limes and lemons. We always did this growing up. Similar to how I add both limes and lemons to make the pie de limon, if we couldn’t find Peruvian peppers, we’d use jalapeños or habaneros as a substitute. The filling is super easy because it’s not a ton of ingredients and there’s no tempering the custard. The texture is SOOOO good.

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