Strawberry Chia Fresca with Peruvian Black Mint is a fruity, minty twist to the traditional iskiate, that refreshing, tangy and energising drink synonymous with the running tribe of Mexico, the Tarahumara.
- 1 Tbsp chia seeds
- 250ml (1 cup) sparkling water
- 1–2 tsp honey (to taste)
- 3 sprigs Peruvian Black Mint (Huacatay) or regular mint
- 5 small-medium strawberries
- juice of 1 lime
- 2–3 ice cubes
- a sprig of Huacatay (or the mint you are using)
- Place the chia seeds in your chosen glass and top with half the sparkling water.
- Stir in the honey.
- Place it in the fridge for 5 minutes for the seeds to soften. You can leave it for longer if you like. I quite often make this in the morning, then have it a few hours later, before lunch.
- While waiting, let’s get the huacatay and strawberries ready. Strip the huacatay leaves and crush them with a pestle and mortar or the back of a spoon.
- Do the same with the strawberries. You can blitz the strawberries and mint in a chopper for a smoother drink, if you like.
- Add the crushed/muddled herb and fruit to your chia fresca and stir.
- Add the lime juice and ice cubes and top up with the rest of the sparking water. That’s it!
- Category: Drinks
- Method: Easy
- Cuisine: Mexican
Keywords: chia seeds, healthy, drinks