Here’s our first attempt at a Horchata recipe.*
If you’ve never had it (I never had it until we moved to Arizona), Horchata is a traditional sweet Mexican beverage made from rice (or nut) milk. I know that doesn’t sound like much, but it’s cinnamon tasty good.**
Being uber-cheap I like how it requires few ingredients that we always have in our pantry. And, no high-fructose junk. This makes one pitcher of the stuff!
Basic Horchata #1
- 2 cups sugar
- 2 cups raw long-grain rice (What we had on hand.)
- A few cups of hot water
- A dash of Saigon cinnamon (From Costco.)
- 1/2 – 1 teaspoon pure vanilla extract
- 4 cups cold water (or so)
- In a large bowl, add hot water, rice, and cinnamon. Cover and let it sit overnight. Seems weird, but that’s how it works.
- In the morning put your rice-brew into a blender, and blend the crap out of it. I used a NINJA food processor, and grinded for a while until the rice was obliterated into small pieces. Add sugar, and blend more.
- Strain once with a wire mesh strainer. Strain again with cheese cloth to get out the smaller chunkies.
- Pour into a pitcher, add cold water, vanilla and more suger if you want. (I like mine sweet.) Refrigerate and use as a drink and/or a coffee creamer substitute. (Goes well with our Cafe Bustela coffee.
- Serve with ice!
You like? You hate? Lemme know!
*Gleaned from a variety of recipes found on the interwebs. Not claiming that this is the best or finest… just what we tried for our first batch.
**I make no boast that this is authentic or even the best Horchata recipe in the world. This was my first attempt, and I’m pretty happy with it.