Horchata

This is absolutely the best thing that has happened to me since... McCrady's General Tso's Sweetbreads. Horchata. It’s a beautiful rice drink flavored subtly with a hint of almond-vanilla goodness and a trace of cinnamon. It is delightful. I want to scream it from the rooftops! Here is the recipe on how to make your own or see below to find out where to get it already-made. Feliz Potable!

Horchata
serves 8 (or makes about 2 quarts that keep 1 week in the fridge)

8 tablespoons white rice
1 1/4 cups blanched almonds
3/4 tsp cinnamon (and sticks for garnish)
3 2-inch strips of lime zest (colored rind only)
3/4 cup organic sugar (to taste)
1 teaspoon good vanilla extract (not flavoring!)

1. Place the rice in a blender or spice/coffee grinder and pulverize until quite fine. Add the rice, almonds, cinnamon, and lime zest to a large bowl or pitcher. Add 3 cups of hot water, cover, and let stand overnight (at least 6 hours).

2. Pour into a blender and blend until it no longer is gritty and becomes as smooth as it will get. Add 2 cups of cold water and blend again.

3. Pour the mixture through a sieve lined with 3 layers of cheesecloth into a large bowl. Do this a little at a time and gently stir to help the liquid pass through. The slower you do this, the smoother it will be.

4. Add 2-3 more cups of water to the liquid and stir in the sugar and vanilla to taste. You can add more water if you’d like it to be more liquidy. Refrigerate to chill and serve with a dash of cinnamon on top.


* Or you can look for already-made Horchata from Rice Dream and it is oh, so yummy! I’ve been pouring it over my Kashi cereal in the morning, mixing it into my Guayaki lattes in the afternoon, and I’m considering making a sorbet out of it for a light and healthy nighttime desert!