Authentic Horchata Food

AUTHENTIC HORCHATA

Steps:

• Grind rice into very fine, cornmeal-sized pieces using a blender or coffee grinder.
• Transfer ground rice to a medium bowl, pour warm water on top, and drop in cinnamon sticks. Cover and refrigerate, 8 hours to overnight.
• Remove the cinnamon sticks. Place mixture back in the blender and puree until as smooth as possible.
• Line a sieve with a couple layers of cheesecloth and strain the mixture. Squeeze cloths to extract as much flavor as possible.
• Stir in milk, sugar, and vanilla extract until sugar has dissolved. Chill completely, at least 2 hours.
• Serve over ice, garnished with cinnamon.

HORCHATA (AUTHENTIC MEXICAN RECIPE)

Steps:

• Start by soaking the rice, cinnamon, and almonds in a bowl of water all night, or at least for 5 hours so that the rice softens slightly.
• Strain the water from the cinnamon, rice, and almond mixture that were soaking, disposing of water.
• Blend the cinnamon, rice, and almond mixture with evaporated milk until a smoother mix is formed and the grains of rice are completely ground.
• Strain the resulting liquid into a pitcher, and add the sugar, vanilla, and milk. Mix well until everything is well combined.Add a liter of water, and serve with ice. Enjoy!

HORCHATA

Steps:

• Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours.
• Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill.
• Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.

HORCHATA RECIPE

Steps:

• In a mixing bowl, add the rice, whole milk, sweetened condensed milk, cinnamon sticks.
• Pour hot water into the mixture and stir until the sweetened condensed milk dissolves.
• Allow mixture to come to room temperature. Cover the bowl with plastic wrap then refrigerate the mixture for a minimum of 2 hours. Refrigerate up to 12 hours for a more concentrated flavor.
• Uncover the mixture. Remove the cinnamon sticks and discard.
• Strain the mixture to separate the rice. Reserve the liquid.
• Add the rice and 1.5 cups of the strained liquid to your blender. Blend for 3 minutes until the rice is liquefied.
• Strain the blended rice back into the reserved liquid. Blend the horchata mixture again if the mixture is gritty.
• Serve over ice with a sprinkle of cinnamon.

AUTHENTIC HORCHATA

Steps:

• Put Rice in blender.
• Add Water to blender (until about one inch above rice).
• Add Sugar and Cinnamon.
• Blend on any higher speed until consistent.
• Strain into pitcher.
• Put remnant (whats left in the strainer) back into blender.
• Add more water (again, one inch) into blender.
• repeat steps 4-7 until all rice is done.
• add more water to the horchata if it is too sweet.
• either add ice to pitcher OR serve in cups over ice.

HORCHATA

Steps:

• Place rice in a blender; cover and process 2-3 minutes or until very fine. Transfer to a large bowl; add almonds, cinnamon stick, lime zest and hot water. Let stand, covered, at room temperature 8 hours., Discard cinnamon stick. Transfer rice mixture to a blender; cover and process 3-4 minutes or until smooth. Add sugar; process until sugar is dissolved., Place a strainer over a pitcher; line with double-layered cheesecloth. Pour rice mixture over cheesecloth; using a ladle, press mixture through strainer., Stir in cold water. Serve over ice. If desired, sprinkle with cinnamon and serve with lime.