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How to Make Agua Fresca

Drinks, Quick and Easy, Summer

How to Make Agua Fresca! Aguas Frescas translates 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?

  1. Honeydew Melon
  2. Canteloupe
  3. Watermelon
  4. Strawberries
  5. Pineapple
  6. 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 Aguas Frescas?

  1. Whatever fruit you’re using, add it to the blender.
  2. Depending on how sweet the fruit naturally is, you may need to add or not add sugar. With watermelon, I hardly ever add sugar.
  3. Pulse until it’s all blended up.
  4. Pour the mixture through a strainer, allowing it drain. If you like, you can help it go faster with a big spoon.
  5. Give the agua fresca a taste and adjust the sugar according to your liking.
  6. Transfer it to a pitcher and place it in the fridge for 1 hour. As a result, it’ll be super cold and perfect when poured over ice.

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

Aguas Frescas Recipe

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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.

Notes

To Store: 
Keep in the refrigerator in a covered pitcher for up to 4 days. Give it a mix just before serving. 
Equipment: 
High-Powered Blender | Sieve Strainer | Sharp Chef's Knife
CourseDrinks
CuisineMexican
Keywordagua fresca, agua fresca receta, agua fresca recipe, how to make agua fresca, watermelon agua fresca, what is agua fresca
Serving: 12g | Calories: 189kcal | Carbohydrates: 48.2g | Protein: 2.5g | Fat: 0.7g | Sodium: 85mg | Potassium: 1048mg | Fiber: 3.7g | Sugar: 43g
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

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

Broccoli Cheddar Soup

Biscuits, Drinks, Fall, Soups

This Broccoli Cheddar Soup is full of comforting flavors and vegetables. It’s milk based so it’s not too heavy but is still plenty rich. Flavored with cheddar cheese and topped with homemade baby biscuits makes it the perfect meal to beat a cold wintery day.

Broccoli Cheddar Soup

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

This soup is surprisingly not very heavy. Yes it has cheese it but it mostly consists of broccoli and chicken broth.

I turned my very flakey biscuits into mini-biscuits because WHY NOT! Think of them like croutons or oyster crackers.

The kitchen is on its last leg. Like, subway tile is supposed to go in this weekend and I’m SOOOO PUMPED. I’m at that place where I am ready for it to be over and for me to use the gorgeous fridge that’s sitting in the dining room.

How to Make Broccoli Cheddar Soup:

  1. Cook the veggies. Add all the veggies to a pot with olive oil and cook until softened.
  2. Make a Roux. Melt some butter and add flour. Cook for a minute or so.
  3. Add the milk and cheese. Slowly add the milk and cook until it thickens up. Add the cheddar and mix until melted.
  4. Add chicken stock and heat up. Just for about 12 minutes to get all the flavors to marry.
  5. Serve! In a big bowl, topped with baby biscuits.

Can you freeze broccoli cheddar soup?

You can, just cool and transfer to a freezer safe container and freeze, however I think this is a soup that’s best fresh, or eaten within a couple days. Frozen foods with milk tend to reheat a little differently.

Tips and Tricks:

  • If you wanted to add more protein to the recipe you can add shredded or grilled chicken (store-bought rotisserie chicken would make it super easy).
  • You can use any cheese! Cheddar makes this taste most like the classic but if you wanted to switch up the flavor you could use pepper jack or an extra shard white cheddar.

Broccoli Cheddar Soup

What to eat with broccoli cheddar soup?

  • Baby biscuits! I’ve got the instructions below but they’re the perfect addition to a creamy soup. Think ultra oyster crackers.
  • You can also cook rice and serve alongside for people to mix in if they want.
  • Lastly you can also go full copycat panera broccoli cheddar soup and serve this with a nice fresh baguette.

Broccoli Cheddar Soup

Broccoli Cheddar Soup Recipe

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0 from 0 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serving Size: 4
Calories: 210kcal
This Broccoli Cheddar Soup is full of comforting flavors and vegetables. It's milk based so it's not too heavy but is still plenty rich. Flavored with cheddar cheese and topped with homemade baby biscuits makes it the perfect meal to beat a cold wintery day.

Ingredients

  • 1 tablespoon olive oil
  • Salt
  • 1/2 yellow onion, peeled and roughly chopped
  • 1 carrot, peeled and diced
  • 1 ribs celery, diced
  • 1/2 head of broccoli, florets removed and chopped
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 2 cups grated cheddar cheese + a bit more for the topping
  • 3 cups chicken or vegetable stock
  • Black pepper
  • Mini Biscuits, for topping

Directions

  • To a medium pot, set over medium heat, add the olive oil. When warm, add the onion, carrot, celery and broccoli. Add a few pinches of salt and cook for about 5 minutes, until very soft.
  • Using a spatula, scoot the veggies to the side of the pot and then add the butter; cook until it’s melted, about 1 minute. Add the flour and mix until the flour is all coated in the fat. Cook for a minute.
  • Next, pour in the milk and mix the whole thing together. Bring the milk mixture to a gentle simmer until the roux has thickened. Next add the cheddar cheese and mix until melted. Lastly, pour in the chicken broth. Bring the soup to a gentle simmer and cover the pot to cook for about 10 to 12 minutes. This will just marry all the flavors together.
  • Just before serving, give it a taste and adjust the salt. It’ll definitely need some; I added about 1 1/2 teaspoon. I also added a ton of black pepper. Divide amongst bowls and serve them with mini biscuits or regular size ones!
CourseSoup
CuisineAmerican
Keywordbroccoli cheddar soup
Serving: 4g | Calories: 210kcal | Carbohydrates: 12g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 40mg | Potassium: 149mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3001IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Did you make this recipe? Let me know on Instagram!

Looking for more soup recipes? Here are some of my favorites:

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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