Mexican Banana Smoothie

I used to make bread when I had an overly ripe banana that needed to be used.

Then I started making banana chocolate chip muffins.

Today I didn't feel like turning on the oven when I remembered a drink my friend from Mexico makes when she has a black speckled banana laying around.

Lately my kids have really enjoyed drinking smoothies, and since I had a couple of bananas 

sitting on the counter, I whipped this up. 

Here's my version:

2 ripe bananas

3 C cold milk

(I used whole for creamier consistency)

1 tsp vanilla

1/2 tsp cinnamon

6-8 ice cubes

Blend until smooth.

Horchata

In honor of Cinco de Mayo, and because I grew up near Mexico,

I thought I would share a Mexican favorite.

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Since we have a lot of Mexican friends, and have learned to appreciate the authentic preparation of their traditional foods, we have developed a quick test to determine how good a "Mexican" restaurant will be. The test is this, if the server looks at us quizzically upon asking if they have Horchata, we know that the restaurant isn't going to be very authentic. It might have good food but it won't be "real" Mexican.

Another drink to ask for would be Tamarind.

Horchata (the "h" is silent) is originally from Spain, and different variations can be found all over Latin America. The preparation process is lengthy, but the taste is very refeshing and definitely worth the wait.

To keep things simple the following recipe is what would be typical for Northern Mexico.

Horchata

Soak overnight: 1 C long grain white rice + 4 C cold water. 

The next day: puree in batches in a blender and strain through 3-4 layers of cheesecloth, reserving liquid.

To reserved liquid add:

1 can evaporated milk

1/2 C sugar

1 tsp vanilla

1/2 tsp ground cinnamon

More recipe variations can be found at Allrecipes.com