Nonalcoholic

Luis Miguel López Alanís of Morelia, Mexico, writes: "Although I grew up in Mexico, it was in Chicago of all places that I learned to cook Mexican food. During the two years I lived there, I missed my country's food so much that I wrote to my mother in Zitácuaro and asked her to send me recipes so I could cook for myself. "Now I work as a tour guide in Michoacán, my home state, where I lead tours on Morelia's colonial history and architecture, and show tourists the Paricutín Volcano and monarch butterfly sanctuaries. And sometimes I do restaurant and market tours. Whenever business slows down, I enjoy cooking for my family. " Mexico is known for its aguas frescas, delicious cold "waters" made simply from fruits or vegetables, water, and sugar. They're the perfect refreshment on a hot day.

This refreshing, sunrise-tinted juice can be blended and chilled one day ahead.

Here's a great breakfast or after-workout cooler that's ready in seconds and tastes as good as one you'd get at a juice bar.

Omit the alcohol for a kid-friendly drink.

Try this one over ice, too.

This is also very good served hot.

Can be prepared in 45 minutes or less but requires additional unattended time.

(Coffee with Hot Milk)

Peppermint schnapps makes this drink a candy cane with a kick, but the liquor can be omitted. Either way, indulge and top the hot chocolate with whipped cream and more crushed peppermint candy.

The secret to this fabulous milk shake from the St. Francis Fountain and Candy Store in San Francisco is the homemade chocolate syrup. Refrigerate the leftover syrup to enjoy later, poured over your favorite ice cream or pound cake.