Borojó juice contains many mysteries; it is a drink to which many benefits are attributed, and it has faith.
It has gained quite popularity, even though it has barely begun to exposed in the market. If you have not tried a pulp like this, it is time for you to try it, it is something that will mark an extraordinary experience in your taste buds.
¿ What are the benefits of the borojó?
As for its benefits, borojó is known for its high content of vitamins, proteins, and minerals. Everywhere, energy drinks have been gaining a lot of popularity, and, as they say, they are devastating everything.
It helps us to protect the functions of the brain, it provides us with a high content of amino acids and proteins, and if it were not enough, it is a food quite recommended for our diet and consumption.
So there is no excuse for missing out on trying a delicious borojó juice, exploring its flavors, and giving our own opinion about this beautiful recipe. I hope you are encouraged to prepare it at home. Let's cook.
If you liked this borojó juice, remember that you can prepare mango juice or orange juice.
Original recipe in SpanishBorojó FAQ
A fruit from the Chocó, on Colombia's Pacific coast: round, brown-skinned, with a dense dark pulp closer to a paste than to juice. It is tart and slightly bitter on its own, which is why it is almost always blended with milk and sugar rather than eaten straight.
Earthy and tart, with something of tamarind and something of prune. It is not a bright tropical flavour like mango or lulo. Blended with milk, sugar and spices, as here, it becomes rounder and much more approachable.
It is widely reputed to be an aphrodisiac and an energiser, and it is sold on that basis all along the Pacific coast. That is folk reputation rather than established fact: there is no solid evidence behind it. It is a good drink regardless, and that is the honest answer.
As frozen pulp in Latin grocery freezers, which is how it is exported, and sometimes as a powder online. Fresh borojó essentially does not travel: it is highly perishable and grown on a small scale. Frozen pulp is what this recipe assumes in practice.
Cloves, cinnamon and nutmeg round off the tartness and the slightly bitter edge of the pulp. Borojó on its own is a difficult flavour; the spices and the milk are what turn it into something you would drink a whole glass of.
The powdered milk thickens the drink and makes it creamier without watering it down further, which more liquid milk would do. Borojó pulp is dense, and the result is closer to a milkshake than to a juice. You can leave it out for a lighter drink.
📖 Recipe
Ingredients
- 3 tablespoons of borojó.
- ½ liter of water.
- ½ liter of milk
- 5 tablespoons of sugar or to taste.
- ½ teaspoon nutmeg
- 3 cinnamon sticks
- 5 cloves.
- 4 tablespoons powdered milk
Instructions
- In the blender, add the borojó, ½ liter of water, cloves, cinnamon, and nutmeg. Blend for 2 minutes and then strain.
- Take it back to the blender and add the liquid milk, sugar, and powdered milk, and blend again for 1 minute.
- And voila, serve in glasses.
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