While working on a way to have a kosher Philly Cheesesteak that DOESN’T taste horrible, I pondered other lost delights of Kosher past. Thinking about this, I wanted to do a drinks article. No, not alcoholic drinks… Fun drinks that everyone will love! None of these are mine, of course, but I of course link all the sources, and have tested them for deliciousness!

First is the traditional Jewish drink, the Chocolate Egg Cream. The basic recipe is rather simple, to be honest:

Chocolate Egg Creme

Fill a glass 3/4 full with seltzer water
Add 1-2oz chocolate syrup
Add a little milk or cream to fill the glass
Stir and enjoy

Now, true to mel Brooks, you can actually get the makings of an ‘Authentic’ New York Egg Cream. For, as we all know, only U-bet Chocolate Sauce can be used for the authentic egg creme.

Next up, down here in SoCal, the Mexican delight known as Horchata is quite popular. This drink, which is just sweet enough to satisfy that sweet taste, it’s also cool and refreshing enough to quench any thirst! Now, for this one, the recipe I like to use comes from Gourmet Sleuth, a rather interesting site that loves to go into the history of food along with how to make it.

Mexican Horchata

6 tablespoons rice
6 ounces (about 1 1/4 cups) blanched almonds
1 inch cinnamon stick (canella)
3 “2-inch” strips of lime zest (rind only, not the white pithy part) 3/4″ long
1 cup white granulated sugar

The traditional way to make horchata is with a metate y mano. For those of us less adventurous, or simple those with less time, we can use a blender.

Pulverize the rice using a metate y mano or your blender. Grind the mixture as smooth as possible. Combine the rice with the almonds, cinnamon and lime zest. Let this mixture stand overnight (minimally 6 hours).

Place the mixture in the blender jar and blend for at least 3 – 5 minutes until the mixture is smooth and no long has a gritty texture. Add 2 cups of water and blend again for just a few seconds. Place a large sieve over a mixing bowl. Line the sieve with 3 layers of damp cheesecloth. Pour in the rice mixture, a little at a time and keep stirring to help the mixture go through the sieve. Once all the liquid has passed through to the bowl gather the cloth together at the top, give it a twist and squeeze out any additional liquid.

Now add 2 more cups of water and stir in as much sugar as you’d like, to taste. If the mixture is too thick, add some additional water.

Cover and refrigerate. The drink should keep several days, refrigerated. Serve in a tall glass over ice.

Serves 6-7

Okay, one more, and I’m spent. In honor of going to Disney Land for the FIRST TIME in my life in Febuary, I wanted to share the ONLY Disney Non-Alcoholic Mint Julep recipe I’ve been able to find. Having tasted this version, I can’t wait to try the originals to see how it matches up!

Non Alcoholic Disneyland Mint Julep

1 cup Sugar
3 tsp Lime Juice Concentrate
3 cups Soda Water
6 tbsp Crème DeMenthe
6 oz. thawed Lemonade Concentrate

Dissolve sugar into soda water. Add lime juice and lemonade and bring to boil. Remove from heat and add Crème DeMenthe. Chill. To serve, combine 3 parts syrup to 5 parts water.

Okay, and that’s it for now. Shalom and good cooking!

January 30, 2006. drinks, recipes.

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