Honeydew Horchata Food

TRADITIONAL HORCHATA

Steps:

• The traditional way to make horchata is with a metate y mano(a tradiotonal type of mortar and pestle). For those of us less adventurous, or simple those with less time, we can use a blender.
• Pulverize the rice using a metate y mano or your blender. Grind the mixture as smooth as possible.
• Combine the rice with the almonds, cinnamon and lime zest. Let this mixture stand overnight or 6 hours minimum.
• Place the mixture in the blender jar and blend for at least 3 - 5 minutes until the mixture is smooth and no long has a gritty texture.
• Add 2 cups of water and blend again for just a few seconds.
• Place a large sieve over a mixing bowl.
• Line the sieve with 3 layers of damp cheesecloth.
• Pour in the rice mixture, a little at a time and keep stirring to help the mixture go through the sieve.
• Once all the liquid has passed through to the bowl gather the cloth together at the top, give it a twist and squeeze out any additional liquid.
• Now add 2 more cups of water and stir in as much sugar as you'd like, to taste.
• If the mixture is too thick, add some additional water.
• Cover and refrigerate. The drink should keep several days, refrigerated.
• Serve in a tall glass over ice.

HORCHATA

Steps:

• In a wide skillet pour milk. Bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduce by half, 20-30 minutes. Strain into a large saucepan and add the water and cinnamon sticks.
• Bring to a boil, reduce to a simmer and cook 5 minutes. Remove from the heat and let sit 15 minutes. Remove the cinnamon sticks and reserve.
• Combine the sugar, rice flour, and vanilla extract in a bowl. Pour in the milk mixture and whisk to incorporate well. Refrigerate at least 4 hours. Then pour the mixture into a pitcher, discarding the sediment that has settled on the bottom of the bowl. Serve cold over ice, with cinnamon sticks as stirrers.

HORCHATA

Steps:

• Pour sugar, cinnamon, and rice into hot water; stir until sugar dissolves. Cover, and let stand at room temperature for at least 3 hours, but preferably overnight.
• Stir in milk, then puree with a hand blender, or in batches in a standing blender until the rice resembles fine sand. Strain through several layers of cheesecloth, or through a very fine strainer. Serve over ice.

SUPER EASY HORCHATA

Steps:

• Blend all together in blender till frothy. Serve over ice if desired.

NO WAIT HOMEMADE HORCHATA

Steps:

• Combine rice and water together in saucepan. Bring to a boil and continue to let boil for about 5 minutes.
• Drain water from rice.
• Combine milk and rice and blend together. Strain the milk and rice mixture through cheesecloth.
• Add sugar, vanilla, and cinnamon. Feel free to use less or more sugar and cinnamon depending on personal preference.
• Add plenty of ice.

MEXICAN HORCHATA

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.

LOLA'S HORCHATA

Steps:

• Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute.
• Let rice and water stand at room temperature for a minimum of 3 hours.
• Strain the rice water into a pitcher and discard the rice.
• Stir the milk, vanilla, cinnamon, and sugar into the rice water.
• Chill and stir before serving over ice.

HORCHATA

Steps:

• Bring 2 cups water, the milk, almonds, rice and cinnamon sticks to a boil in a medium saucepan over high heat. Reduce the heat to low, cover and simmer until the rice is tender, about 30 minutes. Remove the cinnamon sticks and cool completely.
• Working in batches, if necessary, carefully transfer the mixture to a blender and puree until smooth. Pour into a pitcher. Stir in the sugar and add enough water to make a total of 8 cups. Chill. Serve in tall glasses over ice. Garnish with a sprinkle of cinnamon.

HONEYDEW HORCHATA

Steps:

• Cut the honeydew in half and scoop the flesh, seeds and liquid into a blender.
• Add a couple tablespoons each of the lime juice and sugar, along with the 2 cups. water.
• Blend until very smooth, adding a little more water if necessary.
• Add more lime juice and sugar to your taste now.
• Serve immediately over ice, or refrigerate up to a couple hours before serving.