Watch out…here it comes…Blanket Beverage Statement: Mexicans have got non-alcoholic refreshing summer beverages down better than anyone else in the world!!!
Take the U.S. for example: we have our numerous teas, smoothies, milkshakes, icees, and soft drinks, sure. And at home we are masters at concocting frilly fruity delights, but when it comes to getting an impossibly fresh and all-natural beverage on the street, we haven’t a clue. So, we end up at the corner taqueria (I’m looking at you, Carmela’s of Chicago!) for an Agua de Horchata (rice milk drink), Agua de Jamaica (sweetened iced hibiscus tea), or Limonada (you’ve got this one on your own). And in my opinion, the best one of all, which is also the most fun to drink, is the Agua de Chia (lime-chia water).
So, for my sweltering friends in the Midwest and across to the U.S., I offer you my version of a traditional Mexican concoction sure to refresh many a sweat-beaded brow with a blast of omega-3s.
Agua de Chia for One
Juice of 4 small limes
1 Tablespoon Agave Nectar
½ Teaspoon Chia Seeds
8 Ounces Mineral Water
Chia, when sprinkled on liquids, tends to clump together. It also needs a minute to absorb the liquid. So, I recommend mixing all ingredients in the bottom of your glass or pitcher and let them sit for a minute before adding the ice and mineral water.
Also, as we all have different gustos, start with the amount of agave nectar provided and add as you see fit. I tend to like my drinks on the “oooh, zing!” side, so keep that in mind. Also, you can make this with regular still water, but I much prefer mineral water for the refreshing bite.