Resbaladera is a cold Costa Rican drink made from rice, barley, and peanuts, flavored with cinnamon, very popular in the Escazú area.
Its name refers to the smooth, “slippery” texture it leaves on the palate, typical of refreshing drinks served at fairs and local festivals across the country.
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Costa Rican Resbaladera Drink
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Beverage
- Cuisine: Costa Rican
Ingredients
- 1/2 cup of raw rice
- 1/4 cup of barley
- 2 of cinnamon sticks
- 1/4 cup of roasted peanuts
- 1 liter of milk (about 4 cups)
- to taste of sugar
- to taste of ice
- to taste of ground cinnamon, for dusting (optional)
Instructions
- Cook the rice, boil the rice together with the barley and cinnamon sticks until soft.
- Blend, place the cooked rice, barley, peanuts, and part of the milk in a blender and process until smooth.
- Boil again, pour the blended mixture into a pot with the rest of the milk and bring to a boil again until it thickens slightly.
- Sweeten, add sugar to taste and let cool.
- Strain, strain the mixture for a smoother texture, if desired.
- Serve, serve very cold, with ice and a dusting of cinnamon on top.
Tips for getting it right
- Roasting the peanuts before blending intensifies their flavor in the drink.
- Straining is optional, but gives a finer, smoother texture.
- Resbaladera should be served very cold, straight from the fridge or with plenty of ice.
- The ratio of barley to rice can be adjusted to reach the desired consistency.
Traditional variations
- There’s a variant known as “resbaladera escazuceña,” typical of the Escazú canton.
- Some versions include roasted jícaro or squash seeds instead of peanuts.
How to serve
Resbaladera is served very cold, in a glass, with ice and a dusting of cinnamon on top.
It’s a typical drink of fairs, patron saint festivals, and popular celebrations in Costa Rica.
Recommended sides
- Rosquillas (corn rings)
- Tanelas (sweet cornmeal cookies)
Did you know?
The name “resbaladera” refers to the smooth, slippery texture characteristic of this drink.
It’s especially popular in the Escazú canton, home to a local variant known as “resbaladera escazuceña.”
Frequently Asked Questions
It's a cold Costa Rican drink made with rice, barley, peanuts, and cinnamon, typical of fairs and popular festivals.
Its name refers to the smooth, "slippery" texture this drink leaves on the palate.
It's a local variant of resbaladera typical of the Escazú canton, with small differences in its preparation.
Yes, some traditional versions use roasted jícaro or squash seeds instead of peanuts.
