After a few google searches I found the following Horchata recipe by Rick Bayless a Mexican chef I have always enjoyed on PBS. This recipe was featured in his book “Authentic Mexican Cookbook.”
Ingredients:
6 tablespoon white rice
1/14 cups blanched almonds
1 inch cinnamon stick
3 2-inch strips of lime zest(colored rind only) 3/4 inch wide
about 1 cup sugar
Directions:
Thoroughly pulverize the rice in a blender or spice grinder. Transfer to a medium -size bowl and add the almonds, cinnamon stick and lime zest. Stir in 2 1/2 cups of hot tap water, cover and let stand at least 6 hours or preferably, overnight.Scoop the mixture into a blender jar and blend for 3 to 4 minutes, until no longer feels very gritty. Add 2 cups of water, and then blend for a few seconds more. Set a large sieve over a mixing bowl and line with 3 layers of dampened cheese cloth. Pour in the almond-mixture a little at time, gently stirring to help the liquid pass through. When all has been strained, gather up the corners of the cheesecloth and twist them together to trap the dregs inside. Squeeze the package firmly to expel all the remaining liquid.Add 2 cups of water and stir in enough sugar to sweeten the drink to your taste. If the consistency is too thick add additional water. Cover and refrigerate until you're ready to serve. Stir before pouring.
Yields 1 1/2 quarts, 6 to 7 servings.
I ended up with enjoyable results, it was not quite as flavorful as the horchata I have been drinking locally but it wasn’t bad either. Next time I make this I will double the cinnamon quantity and possibly grate some nutmeg in as well. You may need to adjust the amount of water if you prefer a lighter or thicker drink. This lasted for about a week in the fridge so this recipe does make a decent amount.
4 comments:
Wow! This is one of those things I'd never consider making myself (like, it just kind of "exists")...but it looks like it's worthwhile to try!
mmm...horchata! Does yours have that gritty texture? I love that. I made a really great chicken mole last week with a great adobo and chocolate sauce with spicy chipolte chiles. Bitter sweet and spice, the best combo ever!
Hmmm....I really hope this works.I've googled soo many recipies and none sounded right except this one.And I've seen Rick on tv so I trust em.HAHA...Anyways, Ive got the mixture sitting now. Im going to proceed in 3 hours because I can't wait.I will post back to let everyone know how it turns out,because I know finding a good horchata recipe is hard to do.*fingers crossed*
****REPORTING BACK**** This recipe is GREAT! Thanks to Trevor and Rick.I made 2 seperate batches..one soaked for 3 hours and the other 24 hours...I am now sipping on the 2nd batch...MMMM..much better to let it soak at least overnite.I did not have almonds so I substituted with almond extract and vanilla extract.I DID NOT LIKE THE LIME ZEST!!!It adds a kinda soapy flavor IMO.Luckily I did not add lime to 2nd batch.And no need to strain if you blend it enough.It is sooo good I have a third batch soaking now. All in all an easy recipe...the hardest part is waiting for rice to soak! You will need to adjust water,sugar,and vanilla to your taste and your 2nd batch will probably be better than the first...experimentation is key here.MUST TRY RECIPE!
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