If you’re looking for the perfect simple syrup for the fall, look no further. This spiced syrup blends ingredients and flavors reminiscent of café de olla – piloncillo (Mexican cone sugar), cinnamon, and orange. It’s perfect mixed into coffee, drizzled over strawberries or ice cream, and served alongside buñuelos.
This week has been all about aguas frescas and to kick off your Memorial Day weekend festivities, I’ve put together a roundup of ways to dress up your drinks with fun garnishes and rims. Whether you’re serving aguas frescas or cocktails, you can bedazzle your bebidas with ingredients you probably already have in your fridge or pantry.
¡Salud!
Lola
¡Hola! If you missed Friday’s virtual aguas frescas workshop, now you can watch the video and learn to make three delicious aguas frescas from the comfort of your own cocina.
¡Salud!
Lola
Recently, our days have been filled with sunshine and warm weather. A bit of California sunshine also made its way to Colorado when my friend from San Diego mailed me a box of maracuyás. This certainly brightened my spirits and inspired me to develop several recipes that I’ll be sharing with you in the coming weeks. I’m starting with a classic agua fresca that packs a tropical punch.
Enjoy and stay cool,
Lola
While oat milk is beginning to pick up steam in the American market, its counterpart, agua de avena has been enjoyed in Mexico for generations. There are many variations of this recipe, but I wanted to keep it dairy-free and free of processed sugars (although I’ve tasted it with evaporated and condensed milk and it’s delicious!). Here’s my version – it’s simple, tasty, and only took me about four tries to perfect.
Hope you enjoy it as I do!
Lola Read More…
Dolores Wiarco Dweck, known by her nearest and dearest as Lola, has a great appreciation for Mexican cuisine and culture. Lola's culinary mentors include her relatives and friends as well as some of Mexico’s great chefs and home cooks. She preserves and shares her favorite recipes through Lola’s Cocina.
