This article will discuss the preparation and benefits of typical Guatemalan beverages made from tamarind, roselle hibiscus and one beverage made from rice and seeds. While all of these beverages are now known in many places here in the US, they were completely unknown to me when I went to live in Guatemala more than 40 years ago. They made a big impression, and I drink them to this day.
Horchata, or Rice and Almond Beverage
My recipe for Horchata is as follows. Soak three tablespoons of rice in water for 4 hours. Rinse the rice well and drain, then place in a blender with 3 tablespoons of raw, unhulled sesame seed, 3 inches of true cinnamon stick and 3 tablespoons of almonds, either whole or soaked and peeled. The use of almonds, cinnamon and sesame together in this beverage is so typical of Guatemalan flavors. This mixture is blended until all ingredients are very fine. Strain the liquid into a pitcher and add in 2 more cups of water, or milk if preferred. Sweeten to taste, starting with a couple of tablespoons of sugar and add as needed.
In essence, Horchata is a sweetened nut and seed milk, similar to the touted health drinks being sold here in the US over 40 years later. Guatemala was way ahead of us in that respect. As Guatemala is a country that grows sugar cane and exports sugar, it is the common sweetener for this beverage. Horchata could be sweetened with honey, agave syrup, Stevia or any other sweetener preferred.
Rosa de Jamaica or Roselle Hibiscus Beverage
This beverage is made from the calyxes of the Hibiscus sabdariffa plant, often called Roselle Hibiscus. They are deep red and fleshy when fresh. Once dried, the calyxes are packaged and can now be found in many health food stores. In Guatemala these calyxes are called Rosa de Jamaica, or Jamaican Rose. The name spoken or written in Guatemala implies either the dried calyxes or the resultant beverage. In Guatemala, the roselle hibiscus plant is not grown for the small flowers, but for the fleshy calyxes steeped to make the Rosa de Jamaica beverage.
The calyxes are high in vitamin C, citric acid, tartaric acid and malic acid as well as flavonoids such as cyanidin, giving them their deep red color. Some believe the tea can help with coughs. Studies have been done claiming that drinking the tea helps lower blood pressure and cholesterol. In Guatemala it is considered a hangover remedy and also good for the kidneys. As the calyxes brew a tea high in Vitamin C, it is good to drink to fight off colds and strengthen the immune system.
There is no exact recipe for this beverage. Much as one might prefer strong or weak tea or coffee, the amounts used to make this beverage are only guidelines. In Guatemala, Rosa de Jamaica is served quite strong and sweet. My recipe reflects the Guatemalan style. Place 1/2 to 1/3 cup of the dried calyxes into 2 cups of boiling hot water and allow them to steep for 20 to 30 minutes. Strain the liquid, add in another 2 to 4 cups of water and sweeten to taste. Serve over ice.
Agua de Tamarindo, or Tamarind Beverage
Tamarind, or Tamarindus indica, is known and used in many ways throughout the world. In Guatemala, tamarind is used to make a refreshing beverage. The tamarind pods grow on a tree. They have a brown, brittle shell, rusty brown, sticky pulp and may contain from 1 to 12 large, flat, glossy brown seeds. The pulp is very fibrous. The flavor is quite sour and tart, making it excellent for use as Agua de Tamarindo. The tamarind pods or the beverage are seen all over Guatemala.
Tamarind is a good source of antioxidants, containing carotenes, vitamin C, flavonoids and B vitamins. They protect against vitamin C deficiency. Tamarind is good for digestion. It can be made into a gargle for sore throat. It is said to lower cholesterol and promote a healthy heart. It is very high in potassium and provides a great supply of calcium, unusual in a fruit.
As with the recipe for Rosa de Jamaica, Guatemalans tend to make this tamarind beverage quite strong and sweet. I make my recipe of the tamarind beverage from about a half pound of tamarind pods by first cracking off the shell. Place the insides into water and allow to soak for 2 or more hours. Once the pulp has softened, use hands to squeeze the pulp, freeing it into the water. Strain the liquid out and add in enough more water to make 1 or 2 quarts, as desired and sweeten with sugar or other sweetening agent and chill or pour over ice.
Discover the flavors of these three delicious and healthful beverages. Seek out the ingredients and see what you may have been missing.
My passion is to teach people how to create a harmony of flavors with their cooking and help pass along my love and joy of food. I would love to hear from you! Join my "e-family" and share recipes, stories and good times in the kitchen. Visit my Web site http://www.aharmonyofflavors.com my Blog at http://www.aharmonyofflavors.blogspot.com my Marketplace at or join me on Facebook. Let me know, and I will send you a copy of my monthly news letter full of recipes the latest tips.
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