Very refreshing Spanish drinks for a scorching summer

Spain is a very hot country in summer and inhabitants learnt to refresh themselves with a wide variety of drinks. Here is a short compilation, choosen between many hundreds.

Although most summer drinks are easy to prepare, it's worth reviewing them because sometimes the simplest recipes, although well-known, are prepared incorrectly. Let's talk about some popular summer drinks: tinto de verano (red wine with soda), calimocho (wine with cola), agua de Valencia (Valencian water), sangría, horchata (tiger nut milk), granizado (slush), clara de cerveza (beer with lemon soda), café con hielo (coffee with ice), leche con canela y limón (milk with cinnamon and lemon), and leche merengada (meringue milk).

Before we begin, it's important to note that sugary drinks don't quench thirst as effectively as non-sugary ones because metabolizing sugar requires water. Additionally, sugary drinks have a high caloric content, which can be reduced by using non-metabolizable sweeteners. Alcoholic beverages also have a high caloric content and present additional risks when it comes to driving or performing dangerous tasks. Keep this in mind.

TINTO DE VERANO:

This drink is made with red wine and soda, and it's very typical in our country. Although not widely known, there are alcohol-free wines available, allowing you to make a completely "alcohol-free" mix. Similarly, there are sodas sweetened with non-metabolizable sweeteners, resulting in a very low-calorie content.

INGREDIENTS:

• Equal parts of red wine and soda
• Ice

Mix the well-chilled red wine and soda with a couple of ice cubes.

CALIMOCHO:

Calimocho is a mixture of red wine and cola soda. It seems to have been "invented" in the early 1970s to mask the flaws of spoiled wine with the sweetness of cola. Since then, it has become a popular and inexpensive drink, especially among young people. Some experts in this "cocktail" prefer to use cheap wine over expensive ones, as the latter's qualities are masked by the soda. However, you can still prepare an acceptable drink using slightly better wine. Just like with tinto de verano, you can use non-alcoholic wine.

INGREDIENTS:

• Equal parts of red wine and cola (preferably Coca-Cola)
• Abundant ice
• Blackberry liqueur (optional)

Mix the red wine with the cola soda and add a splash of blackberry liqueur, if desired. Serve it very chilled with plenty of ice.

AGUA DE VALENCIA:

Agua de Valencia is a refreshing drink typical of the Spanish Levante region.

INGREDIENTS:

• 1 liter (5 cups) of orange juice (natural, not a substitute)
• 1 bottle of cava (brut or semi-dry sparkling wine)
• 3 tablespoons of cointreau
• 3 teaspoons of sugar

Mix all the ingredients in a jug or pitcher. If the container has limited capacity, simply halve the quantities. Serve it cold or very chilled.

SANGRÍA:

There are hundreds of sangría recipes. Some include mixtures of carbonated refreshments, high-alcohol spirits, and even cinnamon. Here's one example of the most traditional one:

INGREDIENTS:

• 1 liter (5 cups) of quality red wine
• 2 juice oranges
• 2 peaches
• Sugar or liquid sweetener

Mix the red wine and the juice from the two oranges in a pitcher. Cut the peaches into small pieces and add them. Taste the mixture and add sugar until you achieve the desired sweetness. If you have difficulty dissolving the sugar, you can use a liquid sweetener. Store it in the refrigerator and let it macerate for at least 6 hours.

HORCHATA DE CHUFA:

Horchata de chufa is made from tubers obtained from a plant called "juncia avellanada" (tiger nut sedge). The process involves thorough washing of the tiger nuts, grinding them, and adding water and sugar. You can buy packaged horchata de chufa or make it yourself. There is a significant difference between the two. Homemade horchata not only tastes more natural but also has a radically different flavor. To make horchata de chufa, you will need:

INGREDIENTS:

• 500 grams (18 oz) of tiger nuts
• 2 liters (10 cups) of bottled water
• 250 grams (9 oz) of sugar

Tiger nuts can be found in places that sell dried fruits and nuts. First, soak the tiger nuts in water for 24 hours to remove any dirt. Change the water frequently. Once you are sure they are clean, drain them thoroughly and put them in a large pot with the water and the 250 grams (9 oz) of sugar. Some recipes may call for more sugar, but I believe it's best for each person to add sugar or sweetener according to their taste, as they would with coffee or yogurt.

Blend the three ingredients together. Then, strain the mixture using a cloth (a colander won't work, as the holes are too large) and transfer the liquid from the pot to another container. You should have a substance similar to the horchata you are familiar with. Squeeze the cloth to extract as many nutrients as possible into the final liquid. Refrigerate and consume within 24 hours, as natural products have a short shelf life.

I mentioned the benefits of horchata, including the fact that it doesn't contain lactose, casein, or gluten (note: I'm referring to the natural variety; with packaged horchata, it's important to read the label carefully). Therefore, it is suitable for people with allergies to these ingredients, which are commonly found in milk. Horchata is rich in minerals such as calcium, iron, magnesium, and phosphorus, as well as vitamins C and E. It also contains enzymes that aid digestion. One negative aspect is the amount of sugar it contains, which can be adjusted to individual preferences by adding sugar or sweetener, as mentioned earlier.

GRANIZADO DE LIMÓN:

Granizado is a very refreshing summer drink. While there are many types of granizados—horchata, coffee, melon, etc.—lemon granizado remains the most popular. The correct way to make a granizado is always the same: make a syrup with the chosen flavor and mix it with ice.

INGREDIENTS (to prepare a little over 1 liter / 5cups of granizado):

• 1 cup of water
• 1 cup of sugar
• 6 lemons
• +4 or 5 cups of cold water
• Crushed ice or a blender capable of crushing ice.

In a saucepan, pour a glass of water and heat it. When it's about to boil, add the sugar and stir until it completely dissolves. Remove from heat and set aside.

Squeeze the juice from the 6 lemons—this should yield approximately one glass of juice—and pour it into a large pitcher. Add the prepared syrup and mix well. Then, add 4 or 5 cups of cold water, depending on the desired acidity level for the granizado, and the crushed ice. Mix well. Serve immediately.

If you have a blender capable of crushing ice, it's best to use it to crush the ice cubes, ensuring that the aroma of the coffee doesn't dilute as regular ice cubes melt.

CLARA DE CERVEZA:

Clara de cerveza is a mixture of light beer and lemonade, preferably homemade. You can use non-alcoholic beer, but in that case, use less lemonade. If you use artificial lemonade, make sure it doesn't contain added carbonation.

INGREDIENTS:

• Same ingredients used to make lemonade for the granizado.
• Light beer (lager or similar)

Make a syrup as described for the GRANIZADO DE LIMÓN and prepare the lemonade without adding ice. Mix the lemonade with the beer in equal parts if it contains alcohol, or three parts beer to one part lemonade if it doesn't. The mixture should have a cloudy yellowish color. Serve it as cold as possible.

CAFÉ CON HIELO:

Café con hielo is a popular beverage for those who can't do without caffeine. Experts claim that the bitter taste helps quench thirst better than the sweetness of sodas.

INGREDIENTS:

• Strong coffee (double the amount of coffee grounds for the same amount of water)
• Sugar or sweetener
• A couple of ice cubes per cup

Make a strong coffee by using twice the amount of coffee grounds for the usual amount of water. Sweeten to taste and pour it into a glass with two ice cubes. Some bars are now serving ice cubes made from the same coffee to prevent the aroma from diluting as regular ice cubes melt.

LECHE CON CANELA Y LIMÓN:

This is a refreshing drink that can be easily prepared. It's recommended to use semi-skimmed milk to avoid the flavor of fat interfering with the taste of cinnamon. It's a good substitute for milk (even though it is milk) for children who aren't very fond of it.

INGREDIENTS:

• 1 liter (5 cups) of semi-skimmed milk
• 1 lemon peel
• 1 cinnamon stick
• Sugar (optional)

Peel the lemon, making sure not to include the bitter white part. The peel should be slightly transparent. Add the lemon peel and the cinnamon stick to 1 liter of milk and heat it while stirring continuously until it boils. Be careful not to let the pot overflow at this point, then immediately reduce the heat. Boiling allows the cinnamon and lemon to infuse their flavors into the milk. Reduce the heat and continue stirring for about ten minutes.

Remove from heat, take out the cinnamon stick and lemon peel, let it cool, and then transfer it to a pitcher ready to serve. If desired, each person can add sugar or sweetener to enhance the flavor according to their taste. It's a matter of personal preference.

LECHE MERENGADA:

Leche merengada is a typical ice cream parlor treat, but it can be easily made at home. Its name comes from the presence of egg whites, which are an essential element in making meringues.

INGREDIENTS:

• 1 liter (5 cups)  of whole milk
• 1 cinnamon stick or vanilla pod
• Lemon zest
• Ground cinnamon
• 2 egg whites
• 250 grams (9 oz) of sugar
• A pinch of salt

First, boil the milk with the cinnamon stick (or vanilla pod, according to taste) and lemon zest (without the bitter white part). Strain the milk to remove impurities and lumps of fat. Immediately after, add 200 grams (7.2 oz) of sugar and stir until completely dissolved. You could have added the sugar at the beginning, but I prefer to add it at the end to avoid it sticking in case you stop stirring for a moment. Let it cool, remove the flavoring ingredients, and place it in the freezer for about an hour.

While it is semi-frozen, whisk the egg whites using either a whisk or a mixer. For this, I use sterilized egg whites. I repeat, never use raw egg whites; always buy containers of sterilized egg whites. You can find them in the refrigerated section of supermarkets, usually in containers containing 10 or 12 egg whites. The container is translucent and has a measuring feature, allowing you to use the necessary amount of egg whites. I emphasize this hygiene measure because, although it has been strictly prohibited to sell eggs from salmonella-infected hens in UE since January 2009, there is still a risk of infection due to mishandling. Since leche merengada doesn't cook the egg whites—the heat eliminates salmonella—the risk of serious intoxication is high.

To whip the egg whites, add a pinch of salt and a few drops of lemon juice. When they are halfway whipped, add the remaining 50 grams (1.8 oz) of sugar. Remove the milk from the freezer. It should be partially frozen with crystals. To dissolve the crystals, use a whisk or, even better, a blender. Manipulate the milk until it becomes creamy. Then, gently fold in the egg whites, using a circular motion from top to bottom to avoid deflating them. When it is well mixed, place it in the refrigerator (not the freezer) for 15-20 minutes, and it is ready to serve, usually sprinkled with a little ground cinnamon on top. Some people prefer leche merengada almost like ice cream, but I prefer it as a cold milkshake. It's a matter of personal preference. It's a very nutritious and delicious recipe, but as you have seen, it should be consumed in moderation due to its high sugar content.

You can find these and many other drinks in our book "Recetas Esenciales de Bebidas" (Essential Drink Recipes), available on Amazon (just in spanish version)