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Water, maize gruels and pulque (iztāc octli) and the fermented juice of the century plant (maguey in Spanish), were the most common drinks, and there were many different fermented alcoholic beverages made from honey, cacti and various fruits.
Blue-agave syrup is 1.4 to 1.6 times as sweet as sugar, [7] and may be substituted for sugar in recipes. Because it comes from a plant, it is widely utilized as an alternative to honey for those following a vegan lifestyle, [8] and is often added to some breakfast cereals as a binding agent. [9]
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Maguey (Agave spp.) leaves; Timacle (Chiococca alba) In addition to the above standard recipe, it is common for individuals to add other ingredients such as cinnamon, raisins, strawberry, molasses, and lemon or lime juice. [2] Some recipes are said to include grated tortoiseshell, [3] or sea turtle penis shaft for aphrodisiac effect. [4]
Try these 20 easy amaranth recipes, like soft and chewy ginger cookies, lively lemon poppy seed muffins and amaranth chicken burgers, and you're bound to be converted.
Gin fizz (gin, lemon juice, simple syrup, soda water) John Collins (gin, lemon juice, simple syrup, soda water) John Daly (vodka, sweet iced tea, lemonade) Lemonade margarita (tequila blanco, Cointreau, and either frozen lemonade from concentrate or a naturally sweetened lemonade made of lemon juice, maple syrup or agave, and water) [53] [54]
It is the major plantation fiber agave of eastern Mexico, being grown extensively in Yucatán, Veracruz, and Tamaulipas. It is also used to make licor del henequén, a traditional Mexican alcoholic drink. The plant appears as a rosette of sword-shaped leaves 1.2 to 1.8 meters long, growing out of a thick stem that may reach 1.7 meters (5 ft ...
Zest [1] is a food ingredient that is prepared by scraping or cutting from the rind of unwaxed citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor to many different types of food. In terms of fruit anatomy, the zest is obtained from the flavedo which is also called zest. [2]