• 1 tin of 400ml – 13.52 fl oz of coconut cream – make sure is not milk but cream-
  • 500ml – 16.90 fl oz of milk you can use soya or another substitute
  • 1 lt – .264 gal of chilled water
  • 180g – 6.34 of caster sugar

 To garnish our horchata you  will need:

  • 60g – 2.11 oz chopped cantaloupe
  • 45 g- 1.58 oz chopped pecans
  • A pinch of ground cinnamon

 You will also need a can opener blender, and a jar to serve.

Some brands sell sweetened coconut cream you might need to use more or even less sugar, but that’s entirely up to you.


  • Begin by opening our tin and pour it all in the blender, add the milk and some of the chilled water.
  • Liquefy this to perfectly incorporate our cream to the milk and water, it won’t take too long.
  • Transfer the mix into the jar, add the remaining water and try it to see how much sugar you will need.
  • Now let’s add the cantaloupe, pecans and cinnamon, give it a good mix and it’s ready be served or chilled for a little while.

This delicious horchata goes excellent with Mexican food of course but also with spicy afro Caribbean and Indian food!




To make 1.5 lt – 50.72 fl oz of lime refresher you will need:

  • 5 limes
  • 1.5 lt – .396 gal of chilled water
  • 180g – 34 oz of caster sugar
  • 40g – 1.41 oz chia seeds

 You will also need a blender and a colander


  • begin by slicing the limes in quarters, remove all the seeds and put into the blender. Add some of the water, about two cups and now we will blend the limes. This will help us squeeze all the nice strong flavours of the skin apart from the nice juice.
  • You don’t want to overdue this process because the concentrate will be bitter.
  • Now simply pass this through the colander and into the jar.
  • Add the remaining water and the sugar.
  • The sugar will take a while to dissolve so you might want to whisk it every now and then before serving.
  • Another traditional way to prepare this refresher in Mexico is by adding a couple of table spoons of chia seeds and let them soak for a couple of hours, this will add a nice texture and a stunning look.





  • 250g – 8.81 oz clean tamarind pulp
  • 2 lt- .528 gal iced water
  • 250g – 8.81 oz caster sugar

You will also need a blender and a colander.

 You can buy the tamarind fruit whole or you can also use the pulp that is sold in packs or jars. You can find these presentations at Afro Caribbean, Filipino or Chinese minimarts.

If you buy it as a paste make sure is not salted.


  • If you buy the whole tamarind, peel the pods and and clean the pulp, then you can either soak them overnight in hot water or boil them for 10 minutes and let cool completely.
  • Remove the seeds, don’t worry too much If you missed some seeds as you will use a colander.
  • Transfer the tamarind pulp and water into the bender, add some more water and liquefy the fruit, it will be very noisy as there’s always some seeds left.
  • Pass the concentrate through the colander, discard the seeds and bits.
  • And add the remaining water and sugar.
  • The sugar will take a while to dissolve so you might need to give it a good whisk before serving.
  • Make sure it has enough sweetener for you, tamarind has a very strong and tart flavour but you also want this refresher to be sweet.




To make 1.5 lt – 50.72 fl oz of agua de Jamaica- hibiscus refresher you will need:

  • 150g – 5.29 oz dried hibiscus flowers.
  • 1.5 lt – .396 gal chilled water
  • 250g – 8.81 oz of caster sugar


You will also need a pot and a colander.

You can buy hibiscus flowers at Mexican minimarts, organic food shops and you can easily order it online too.


  • Begin by boiling the hibiscus flowers for 10 minutes in half a litre to make a very rich concentrate. Let it cool completely before using.
  • Now pass it through a colander.

You can boil the flowers again although the infusion won’t be as strong.

  • And now add the remaining water and sugar.
  • Whisk vigorously as the sugar will take some time to dissolve.
  • You can serve it with some extra ice.

Hibiscus has a very intense and tangy flavour that goes really well with spicy food.


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Food researcher, cook and author. Editor of SABOR! This is Mexican Food Magazine and producer of Pass the Chipotle podcast.

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