I am thrilled to partner with Pringles® to share with you a new product they have released. As always, while this post was sponsored, all thoughts and opinions are my own.
With the temperatures constantly struggling to get above freezing here, I am totally dream of summer and the warm temperatures. I’m sure once it arrives I will want a reprieve but for now sunshine and warm breezes sounds wonderful. During spring and summer, we like to make aqua frescas and quick snacks to enjoy on the deck while our dinner cooks on the grill. My favorite is horchata.
Aqua frescas is the Spanish term for “cool waters” and are a typically a combination of fruits, cereals, flowers, or seeds blended with sugar and water or milk to make light non-alcoholic beverages. They are very popular in the Caribbean, Mexico, and Central America. They are also becoming increasingly popular in the United States. My first taste of horchata was in Utah while visiting for Snap conference. While horchata originated in Spain, this coconut horchata is more similar to the Mexican version and uses rice versus the Spanish tradition of tigernuts.
Coconut Horchata Ingredients:
2/3 cup white rice
3 cups warm water
1 cinnamon stick
2/3 cup sugar
1/3 cup coconut flakes
2 cups rice, almond or coconut milk
Ice and ground cinnamon for serving
Let’s Make It:
1) Heat coconut flakes in a large pan over medium-low heat. Toast, stirring frequently, for 8-10 minutes or until lightly browned. Remove from heat and let cool.
2) Place the rice in a blender and blend on high for 15 to 20 seconds. The rice should look like coarse cornmeal when you are done.
3) Combine rice, coconut flakes, cinnamon stick and water in a large bowl. Refrigerate overnight.
4) On the next day, remove the cinnamon stick from the rice mixture. Transfer the rice mixture to the blender and blend again until finely pureed. Strain the mixture through a fine sieve lined with cheesecloth.
5) In a pitcher, stir the sugar and milk together until the sugar is dissolved. Add strained rice mixture. Serve over ice and dust with ground cinnamon.
*The coconut horchata can be refrigerated for up to 4-5 days.
Every good Mexican inspired drink deserves a delicious snack to go along with it. Pringles® recently debuted their tortilla chips and they are the perfect pairing for an aqua fresca. With flavor already packed in and the iconic Pringles® shape, the new tortilla chips don’t need dips or extras which makes them they perfect snack or last minute party food.
My favorite are definitely the Zesty Salsa Pringles® Tortillas and I was snacking on them the whole time while I was preparing my coconut horchata. I also serve them when we have friends over and they are always a huge hit.
If you want to learn more about Pringles® Tortillas, be sure to join the upcoming Twitter party which is scheduled for Tuesday, March 10 at 5:00 PM PST/8:00 PM EST. Super fun prizes packs will be given away, which include everything from a margarita mixer, to juicer, to margarita glasses. (Each of the four prize packs is valued at $125.00.) Be sure to make a batch of coconut horchata, grab your Pringles® Tortillas and get ready for the party!
This is a sponsored post written by me on behalf of Pringles®.