Cinco de Mayo is fast approaching and while I have a few good Mexican recipes on this blog, I would like to share more-so I need to do it pronto! Gavin was excited when I told him we were having Mexican food over the next couple of days. I came across this recipe for Horchata and was immediately intrigued. I've made it twice already. Looks like milk but it’s not….I love trying new things!
This drink is different-deliciously different! It’s creamy, slightly sweet and very smooth-almost like milk but not quite. You can add a little bit of milk if you want it to last longer-and it’s still quite tasty. Refreshing served over ice and sipping on the porch (if we get summer!)
Rice & Cinnamon Drink (Agua de Horchata)
Makes 4-5 cups
1 cup uncooked long-grain white rice
6 cups water
1 cinnamon stick
2 whole cloves
½ teaspoon pure vanilla extract
1/2 -2 cups medium simple syrup (per below)
1 cup water
1 cup granulated sugar
1 cinnamon stick
the night before:
Using a food processor or a blender, pulverize the rice until it's similar to the consistency of ground coffee.
In a large saucepan over medium heat, bring the water to a boil. Remove from heat; add in the ground rice, cinnamon & cloves. Cover and place in the refrigerator overnight, allowing it to soak.
In a medium sized saucepan, bring water to a boil over high heat, then add in the sugar and stir occasionally. Once all the sugar is all melted, remove from heat and add in the cinnamon stick. Cover to let cool & steep. Remove the cinnamon stick and place in refrigerator until needed.
the next day:
Remove the cloves and cinnamon stick and place the rice mixture in a blender & puree for 4 minutes, or until as smooth/fine as possible.
Strain the liquid by pouring it a mesh fine strainer lined with a double layer of cheesecloth over a pitcher. Squeeze out the excess liquid into the pitcher and discard the solids.
Stir in the vanilla & sweeten (start with ¼ cup simple syrup). Continue to adjust as per your tastes-then cover and refrigerate before serving.
Mix well before pouring and serve over ice. Enjoy!
Source: barely adapted from Muy Bueno