Horchata

"This is an Almond/Rice Cooler found in Mexico-one of many "aguas frescas." Sometimes cactus fruit juice is added to this to make it pink."
 
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Ready In:
25mins
Ingredients:
5
Serves:
7
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ingredients

  • 6 teaspoons rice
  • 1 14 cups blanched almonds
  • 1 inch cinnamon stick
  • 3 slices lime zest (2 inches each, no white stuff-and about 3/4 to 1 inch wide)
  • 1 cup sugar
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directions

  • Puree the rice and pour into a medium bowl.
  • Add the almonds, cinnamon and lime.
  • Stir in 2 1/4 cups hot tap water, cover and let stand overnight.
  • Scoop the mixture into a blender or processor and whirl for 3-4 minute.
  • Add 2 cups of cold water and pulse a few times.
  • Place three to 4 layers of wet cheesecloth over another bowl and slowly pour mixture through.
  • When done give the cheesecloth a slight twist to get out remaining fluid.
  • Add another 2 cups cold water and enough sugar to sweeten to your taste.
  • Chill.
  • An option is to add white rum to this if you like.

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Reviews

  1. Not quite sure how to rate this. The horchata did have a good flavor with a little tweaking. I grew up with Horchata, but had never made it (always watched Mom and Grandma make it!). Followed the directions exactly, but there was no rice flavor at all, which should be the star of the drink. Most of the horchatas I've had don't use the almonds at all, but some I've had in Mexico City definitely did have the almonds. In any case...the 6 teaspoons of rice seemed too little for the amount of water and almonds. I had to come back and re-read the recipe to make sure I was reading it correctly. In the end, I only added 2 cups of water (4 1/4 cups total). It did taste great, like cinnamon-flavored almond milk. Also, I think the soaking should be in the fridge due to the lime peel. I'll definitely make this again, and will use at least one full cup of rice and no peel. Thanks for posting! Made for CQ4.
     
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