Beverages

Contribution by Campus Ministry

Dear God, please lead me into Comfort’s Ways. Let me bring you the cup of who I am, which you find special every day. Help me open to your Grace as I sit awhile, comfortable enough to say, “I put my feet up now, and set my worries down - into your hands today.”

Let me remember, in these moments of much-needed ease, the many ways you’ve tended me, and filled my cup with the splendid blessings you so constantly send my way.

Help me merge with you, as I steep my tea and center myself –to receive your Love-filled Light. And when that sip of warmth spreads through me, let it heal all the places in my spirit that were in need.

From “A Teatime Prayer” by Sheila Stephens

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Spris – Ethiopian Layered Juice

When it comes to fruit drinks, most cuisines lean toward either sweet or salty. But in Ethiopia, they have the best of both flavor sensations in a layered fruit drink called spris (pronounced “spreece”). It consists of a creamy avocado base layer followed by a layer (or more) of finely pureed fruit. Spris are primarily deli fare in larger cities, but you can find them in some rural area delis. You can replace the papaya/mango blend with any fruit of your choice. Papaya, mango, papaya/ mango blend, and pineapple are the most popular flavors. Grab a straw and spoon, and enjoy your spris!

Ingredients:

• 2-3 medium avocados, peeled and sliced • 1/2 cup water (amount is approximate) • 1 medium lime, halved • 1 medium papaya • 1 large mango • 1 tbsp honey (optional - for sweetening) • 1 medium lime, cut into 4 slices (for garnish - optional)

Prep: 15 minutes Servings: 3 to 4

Directions:

• In a blender, add avocados, 1/4 cup of water and juice from 1/2 of a lime. Puree for about 10-15 seconds, adding more water, about 1/8 cup at a time, until it reaches the consistency of thick cake batter. Pour into 3 or 4 glasses. • Rinse blender. Add papaya and mango, and puree until smooth and no chunks remain. Add honey, if desired, for a sweeter fruit layer. Carefully layer pureed fruit over the creamy avocado layer. If you have multiple fruit layers, make sure the more dense fruit is poured in first (directly over the avocado layer). Then follow with the less dense pureed fruits, otherwise, it won’t layer properly. • Using the remaining 1/2 of lime, squeeze a bit of lime juice over the top of each serving. Add a long parfait spoon and straw, garnish each serving with a slice of lime, and serve immediately.

21 Beverages

Mango Lassi

Ingredients:

• 1 cup plain yogurt • 1/4 cup milk • 1 tablespoon white sugar, or to taste • 3/4 cup fresh mangoes or mango pulp • 1/4 cup ice cubes

Nice drink to accompany a good Indian Curry!

Serves: 2

Directions:

• First chop up the mangos — if you’re not familiar with cutting a mango, they have a large pit inside that needs to be discarded, but you should squeeze it out like a drenched towel into a bowl so you’re not wasting any mango flesh. • Next place the mangos, yogurt, milk and ice in a blender. Puree until smooth. Taste the natural sweetness of the lassi before deciding how much sugar to add. Add a couple extra ice cubes to each glass before serving. • Garnish with fresh mint leaves or a sprinkle of crushed cardamom if desired.

Irish Shamrock Shake

Ingredients:

• 2-3 medium avocados, peeled and sliced • 1/2 cup water (amount is approximate) • 1 medium lime, halved • 1 medium papaya • 1 large mango • 1 tbsp honey (optional - for sweetening) • 1 medium lime, cut into 4 slices (for garnish - optional)

Directions:

• Place all the ingredients into a blender and mix. • Top with whipping cream and/or chocolate gold coin if desired.

Beverages

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Champús

Champús is a traditional Colombian cold beverage that is also popular in Peru and Ecuador. It is made with dried maize, pineapple, mashed lulo (also known as naranjilla), panela, cloves, quince or guanábana, cinnamon, and orange tree leaves.

Refreshing and sweet, champús is typically served with a lot of ice and is considered a perfect summer drink. However, Peruvians traditionally consume it warm as a dessert and lulo is replaced with apples. In Colombia, this beverage is consumed at any time of the day, but it is especially popular during the Christmas festivities, while in Ecuador, it is traditionally prepared for funerals.

Ingredients:

• 2 cups of dried corn • ½ pound of panela • 7 lulus, peeled and mashed • 1 pineapple peeled and chopped • 4 leaves of orange or 1 teaspoon of orange zest • 2 cinnamon sticks • 5 whole cloves

Directions:

• Soak the dried corn overnight. • Rinse it well, place it a large pot with the water and cook over medium heat until the corn is soft, about 2 to 3 hours. Stir occasionally, while adding more water if needed. • When tender, remove a cup of corn, grind and then return it in the same water. Prepare a melao with 1 cup of water, panela, the orange leaves, cloves and cinnamon. • Add the melado, the mashed lulos and pineapple. Stir everything well, let cool and add ice.

Add more water and sugar if necessary.

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Champurrado

Ingredients:

• 8 cups water • 5 oz piloncillo or ½ cup of sugar • 1 cinnamon stick • 2 Mexican chocolate tablets (6.5 ounces) • ¾ cup masa harina corn flour

Beverages

Directions:

• Place 6 cups of water in a large saucepan along with the piloncillo and the cinnamon stick. Heat water until it starts boiling and then reduce the heat and allow it to simmer for about 10 minutes until the piloncillo has melted. If you are using regular sugar, this step will take less time, since the sugar will dissolve in about 4-5 minutes. • Once the piloncillo or sugar has dissolved, add the 2 Mexican chocolate tablets and allow about 5 minutes to dissolve, stirring from time to time. • In a medium bowl, pour the other 2 cups of water and mix in the masa harina. Mix well with an egg beater if possible to avoid forming any clumps.

Make sure you have a very creamy texture. • When the chocolate has completely dissolved, slowly pour the masa harina mixture into the saucepan while stirring, to make sure there are no clumps. If you want to be safe and avoid masa harina clumps, use a strainer to pour the mixture. • Turn the heat to medium-high until the champurrado starts boiling, then reduce the heat to low and gently simmer, stirring constantly. After 6-8 minutes the mixture will thicken. Allow to cook for 5 more minutes. Be careful while serving the champurrado--its thick consistency keeps the drink extremely hot!

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