It's Horchata Time

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If you don't like horchata, please have yourself evaluated. Please. If you love horchata, you understand that this is a cure all to relieve that desert crispiness. No, you are not on fire. It's just May. Drink some horchata:

Homemade Horchata

Makes about 7 cups

1 cup raw or blanched almonds)

2/3 cup white rice, uncooked (medium or long-grain preferred)

2 1/2 cups water + 3 cups water

one 3-inch cinnamon stick

2/3 cup sugar, or to taste*

1/2 teaspoon vanilla extract (increase to 1 teaspoon, or to taste, if you love vanilla)

in a bowl combine the almonds, uncooked rice, 2 1/2 cups warm tap water, cinnamon stick, cover and place in the refrigerator for 8 to 12 hours. Remove from the refrigerator, remove the cinnamon stick, and blend the mixture for 2 to 3 minutes on high speed, or until blended as smoothly as possible. Then add sugar (to taste), vanilla extract, 3 cups more water and blend again for 2 more minutes, or until mixture is as smooth as possible. If you're not into grit, strain horchata. Refrigerate and serve (shake it a bit before pouring). You have up to five days to drink it up.

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