LOLA'S HORCHATA
Horchata has always been a favorite of my daughter since she was a little girl. This easy version is from Allrecipes.com. Hopefully Lola does not mind me posting it here.I like mine with less cinnamon, so you might start off with a tsp. cinnamon and see if it is enough.
Provided by cookiedog
Categories Beverages
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 216.3, Fat 1, SaturatedFat 0.5, Cholesterol 2.9, Sodium 17.8, Carbohydrate 48.5, Fiber 0.8, Sugar 22.4, Protein 2.9
HONEYDEW HORCHATA
Make and share this Honeydew Horchata recipe from Food.com.
Provided by Midwest Maven
Categories Smoothies
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 167.4, Fat 0.5, SaturatedFat 0.1, Sodium 61.6, Carbohydrate 42.9, Fiber 2.6, Sugar 38.7, Protein 1.8
FAST EASY HORCHATA
I got this recipe from a friend from work, and she got it from a Mexican restaurant. This is in other words "rice water" it tastes like a rice pudding drink.The original recipe requires you to use actual rice, but this is a fast, refreshing version. The rice flour can be found at your local grocery store in the hispanic isle. Tip: I like to use the pitcher to mix everything well with a spoon and the put the finished drink in an empty milk gallon container and give it all a good shake.
Provided by Kitty Kat Cook
Categories Beverages
Time 5m
Yield 1 gallon, 10 serving(s)
Number Of Ingredients 6
Steps:
- Fill a measured pitcher with 3 cups of water. Add rice flour, vanilla, cinnamon and mix well.
- This will ensure there aren't any clumps.
- Add the rest of the water to the 1 gallon measure line, condensed milk and sugar (to taste) Stir and mix well. Enjoy!
MEXICAN HORCHATA
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
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.
HORCHATA
Provided by Aarón Sánchez
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 4
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
Horchata is a milky white, sweet beverage that is very popular in South America, Mexico and Spain. In El Salvador, they often times add ground morro seed for additional flavor. I am omitting that part of the recipe because it is hard to find here. Other common flavors that are sometimes added are nutmeg, allspice, or a squeeze of lime
Provided by Sommer Clary
Categories Beverages
Time 12h30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Soak the rice overnight in 3 cups of the water.
- Place the rice, soaking water and cinnamon to a blender and puree for 3 minutes, or until very smooth. Strain through a fine meshed sieve or several layers of cheesecloth to ensure that there is no grit or large particles in the liquid.
- Stir in the remaining 3 cups of water, sugar and vanilla. Adjust sugar to taste and serve well chilled. Horchata can separate as it sits, so stir well before each serving.
Nutrition Facts : Calories 205.4, Fat 0.3, SaturatedFat 0.1, Sodium 6.9, Carbohydrate 46.3, Fiber 1.4, Sugar 8.4, Protein 3.2
HORCHATA
Horchata is a refreshing summer drink. I learned this recipe a couple years ago from a Mexican coworker, and I was immediately addicted!
Provided by Lindsay W
Categories World Cuisine Recipes Latin American Mexican
Time 3h15m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 32.8 g, Cholesterol 2.4 mg, Fat 0.8 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 24.5 mg, Sugar 14 g
TRADITIONAL HORCHATA
A refreshing cold drink made of rice, almonds, cinnamon (canella), lime zest and sugar. This drink is rumored to be a cure for a hangover and is frequently served at breakfast time. Even though the drink has a milky appearance it is completely dairy-free. From GourmetSleuth, posted for ZWT II '06
Provided by Cynna
Categories Beverages
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 347.5, Fat 15.3, SaturatedFat 1.2, Sodium 8.5, Carbohydrate 49, Fiber 3.3, Sugar 34.8, Protein 7.4
HONEYDEW SMOOTHIES
Honeydew melons, the sweetest of all melons, are at their peak right now so grab one to whip up this refreshing smoothie.
Provided by CookingONTheSide
Categories Smoothies
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a blender, combine all ingredients.
- Blend until frothy.
- Enjoy!
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