Guest guest Posted June 3, 2011 Report Share Posted June 3, 2011 Thought I'd share since this can be adapted . BTW, Mexican horchata and Spanish horchata are different--Spanish horchata basically substitutes "tiger nuts,' which actually aren't nuts at all and cost an arm and a leg here. Stick with the rice for a more cost-effective (albeit less Continental) quaff. And yes, you can substitute brown rice and in fact can use rice flour and ground cinnamon. Horchata Recipe of the day manage newsletters | unsubscribe | send us feedback JUNE 03, 2011 » Print this recipe » Get this recipe » Even more recipes Horchata By Amy Wisniewski A common drink found alongside aguas frescas in Mexican taquerias, horchata is a milky-looking, yet dairy-free, libation. Made with ground-up rice, toasted almonds, a bit of cinnamon, and some lime, it’s a perfect summertime refreshment and is even tastier when spiked. Game plan: Start this recipe a day ahead, as the ground ingredients need to soak overnight. TIME/SERVINGS Total Time: 10 mins, plus soaking time Makes: 4 to 6 drinks (1 quart) INGREDIENTS 1 1/4 cups long-grain white rice 2 (1/2-inch) cinnamon sticks 1 cup blanched, sliced almonds, toasted and cooled 4 cups water 1/2 cup granulated sugar 1 (2-inch-long) lime zest strip, removed with a vegetable peeler 1 tablespoon freshly squeezed lime juice INSTRUCTIONS Pulverize the rice and cinnamon in a spice grinder in batches until the mixture resembles a fine powder. Place in a 2-quart container with a tightfitting lid. Next, pulverize the almonds in the spice grinder until finely ground but not a paste. Add the almond powder to the rice-cinnamon mixture, pour in the water, and stir to combine. Cover and let sit at room temperature for 12 hours. Add the sugar and zest to the mixture and, using a blender, blend in batches on high until smooth. Pour the mixture through a fine-mesh strainer placed over a bowl. Using a rubber spatula, press on the solids to extract all of the liquid, then discard the solids. Stir the lime juice into the horchata, then transfer the beverage to a pitcher and chill in the refrigerator. Serve over ice. Latest Recipes from CHOW.com Chocolate-Dipped Vanilla Ice Cream Bars Chèvre Truffles Kale Chips Grilled Calamari with Braised Fennel and Polenta See more at: http://www.chow.com Sign Up | Unsubscribe | Advertising | Jobs | About Us | Contact Us | CBS Interactive, Inc.. CBS Interactive, Inc. 235 Second Street San Francisco, CA 94105 U.S.A. ©2011 CBS Interactive, Inc. All rights reserved. Terms and Conditions | Privacy Policy (updated) | Editorial Policy Quote Link to comment Share on other sites More sharing options...
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