Horchata is a rich little delicious mexican beverage, almost the equivalent of eggnog around christmas… But completely opposite as far as heaviness goes. It’s made with half milk, and half water… So you can imagine the consistency. Fairly watered down, but still so refreshing and light.
I’ve been listening to a lot of Vampire Weekend lately, and so their song titled “Horchata” has been on repeat in my kitchen. It’s an overnight recipe, so plan in advance!
Ingredients for Horchata:
- 1 Cup of White Rice
- 3 Cups of Hot Water
- 2 Cups of Whole Milk
- 1 Cup of Heavy Creme
- .25 Cup of Almonds
- Tblsp of Cinnamon
- Tblsp of Cloves
- .5 Cup of Confectioners Sugar
This Recipe has my twist to it, so it’s not ethnically traditional. But I think it tastes better anyways ;P
Grind your rice in a blender, or food processor and get it as fine as you can. It took about 15 minutes to get anywhere close in my food processor. That was a pain in the ass! A coffee grinder might work best, but it must be clean of coffee! Grind the almonds as well, and combine them into a large bowl with your cinnamon and cloves.
Pour the hot water over top and let sit overnight, or at least 8 hours, covered so no buggies can get in! Don’t put it in the refrigerator.
The next morning, Pour your mixture through a cheese cloth to get any of the chunky rice bits out. Be careful and have someone hold it for you so you don’t make a mess.
Combine your milk, heavy creme, and sugar with this and stir well. Serve over ice on a hot summer day with more cinnamon, cloves, and shaved almonds to garnish. Feel free to adjust the sugar to make it sweeter, or less sweet! And you can skip the heavy creme and substitute with milk if you want to watch your weight… But I put heavy creme in everything, that’s what makes it taste so damn good!
Short and sweet Food Lovers, over and out!
Justin Francis Kane