HORCHATA
Horchata is a refreshing summer drink. I learned this recipe a couple years ago from a Mexican coworker, and I was immediately addicted!
Provided by Lindsay W
Categories World Cuisine Recipes Latin American Mexican
Time 3h15m
Yield 8
Number Of Ingredients 6
Steps:
- Pour sugar, cinnamon, and rice into hot water; stir until sugar dissolves. Cover, and let stand at room temperature for at least 3 hours, but preferably overnight.
- Stir in milk, then puree with a hand blender, or in batches in a standing blender until the rice resembles fine sand. Strain through several layers of cheesecloth, or through a very fine strainer. Serve over ice.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 32.8 g, Cholesterol 2.4 mg, Fat 0.8 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 24.5 mg, Sugar 14 g
MEXICAN HORCHATA
Make and share this Mexican Horchata recipe from Food.com.
Provided by Dancer
Categories Beverages
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the rice in a bowl with enough hot water to cover.
- Let the rice sit overnight.
- Next day, remove the water.
- Place 1/2 cup of rice, and 2 cups milk in a blender.
- Blend until rice is all ground up.
- Mix in 1/4 cup sugar,.
- 1/2 teaspoons vanilla,.
- 1/4 teaspoons cinnamon.
- Do the same with the other half of the ingredients.
- Strain through cheesecloth (or whatever).
- Serve over ice.
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- Wash and drain the rice. Place the rice, cinnamon sticks (see note #1 below) and 4 cups of water into a bowl. Cover the bowl and refrigerate overnight (preferably) or a minimum of 4 hours.
- Once you'r read to blend the rice, remove most of the cinnamon sticks but it's okay to leave small pieces with the rice.
- Blend the rice in two separate batches by adding 1/2 of the rice & water with some of the cinnamon stick left behind. Puree until it's very smooth and it forms a paste like texture. About 4 minutes long.
- Using a very fine strainer (or some cheese cloth) pour the blended mixture over a pitcher. Strain out as much liquid as possible, pushing on the solids with a spatula or spoon.
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- Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours. *Please see NOTES
- The next day, pour the rice, cinnamon, and water into your blender and process until it becomes a smooth, watery paste.
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- Add the milk (if using), vanilla extract, and the rest of the water. Stir in the sugar, adjusting the amount to fit your taste. Let the drink chill in the refrigerator. Stir the Horchata before serving, since the rice mix tends to settle at the bottom. Serve in glasses with ice cubes.
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