Golden Horchata Food

GOLDEN HORCHATA

Golden Horchata image

In this Ayurvedic spin on horchata-a Mexican drink made from rice-the traditional seasoning of cinnamon is boosted by fresh turmeric, a powerful superfood that has been shown to reduce inflammation and lower blood pressure and cholesterol.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes

Time 5m

Yield Makes 2 1/2 cups

Number Of Ingredients 5

Ingredients

1 cup cooked brown rice
3 tablespoons honey
1/2 teaspoon pure vanilla extract
1 (1-inch) piece fresh turmeric, peeled and thinly sliced (or 1/4 teaspoon ground)
1/8 teaspoon ground cinnamon, plus more for serving

Steps:

In a blender, process rice, 3 cups water, honey, vanilla, turmeric, and cinnamon until very smooth. Strain mixture through a sieve; discard solids. Serve over ice, sprinkled with more cinnamon.

MEXICAN HORCHATA

Mexican Horchata image

Make and share this Mexican Horchata recipe from Food.com.

Provided by Dancer

Categories Beverages

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup long-grain rice
4 cups milk
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
ice

Steps:

Place the rice in a bowl with enough hot water to cover.
Let the rice sit overnight.
Next day, remove the water.
Place 1/2 cup of rice, and 2 cups milk in a blender.
Blend until rice is all ground up.
Mix in 1/4 cup sugar,.
1/2 teaspoons vanilla,.
1/4 teaspoons cinnamon.
Do the same with the other half of the ingredients.
Strain through cheesecloth (or whatever).
Serve over ice.

RICK BAYLESS'S HORCHATA

Rick Bayless's Horchata image

Martha's recipe is adapted from one in Mexican food expert and chef Rick Bayless's book "Authentic Mexican."

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes

Yield Makes about 1 quart

Number Of Ingredients 5

Ingredients

6 tablespoons long-grain white rice
1 1/4 cups whole blanched almonds
1 1-inch stick cinnamon
1 cup sugar
Large pinch of coarse salt

Steps:

The night before serving, pulverize the rice in a spice grinder. Transfer to a large bowl and add the almonds and cinnamon stick. Stir in 2 1/2 cups hot tap water, cover, and let stand for at least 6 hours.
Remove cinnamon stick and discard. Puree the mixture in a blender until no longer gritty, about 4 minutes. Add 2 cups water and blend for a few seconds more. Set a large sieve lined with 3 layers of dampened cheesecloth over a medium bowl. Pour the almond rice mixture in, a little at time, stirring gently to help the liquid pass through, and then gather up the corners of the cheesecloth and squeeze out all the liquid. Stir sugar and salt into the strained liquid. If the consistency is too thick, add water. Cover and refrigerate. Stir before pouring into glasses.

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