Nose-to-Tail, with Melons
Our favorite part about this article from Saveur, hands down, is that it find a use for our usually discarded cantaloupe seeds. It’s nose-to-tail, with melons. The use? Horchata. A rich drink with an even richer history (it was brought to Mexico by Spaniash colonists) is easy, tasty, and will bring a note of change to your usual rotation of refreshing, summer drinks. The drink, usually made from rice, condensed milk, and a touch of cinnamon, apparently wears a lot of different hats. Mexican cookbook author Fany Gerson offers versions with apricot, berries, and, drum roll: cantaloupe seeds. May you never waste yours again. Horchata Six Ways from Saveur
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Our favorite part about this article from Saveur, hands down, is that it find a use for our usually discarded cantaloupe seeds. It’s nose-to-tail, with melons. The use? Horchata. A rich drink with an even richer history (it was brought to Mexico by Spaniash colonists) is easy, tasty, and will bring a note of change to your usual rotation of refreshing, summer drinks.
The drink, usually made from rice, condensed milk, and a touch of cinnamon, apparently wears a lot of different hats. Mexican cookbook author Fany Gerson offers versions with apricot, berries, and, drum roll: cantaloupe seeds. May you never waste yours again.
Horchata Six Ways from Saveur