Horchata Food

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 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.

CHEF JOHN'S HORCHATA

Steps:

• Place rice, almonds, cinnamon stick, and sugar in a blender. Pour in about 4 cups of the water. Pulse on and off to start. Then blend on high speed until ingredients have been chopped up into very small pieces, about 30 seconds. Add the remaining 3 cups cold, fresh water. Let mixture sit at room temperature about 4 hours. (Or you can refrigerate it overnight.) Stir occasionally.
• Strain through several layers of cheesecloth into a pitcher. Refrigerate until chilled, about 2 hours. Serve topped with a dusting of cinnamon.

AGUA DE HORCHATA

Steps:

• Rinse the rice in a colander. Place in a blender and add enough water to cover by an inch; soak 5 or 10 minutes. Add the vanilla and cinnamon and blend until finely ground. Drain the liquid through colander into a pitcher.
• Return the ground rice to the blender. Add the condensed milk and about 2 cups water and blend again. Drain into the pitcher. Discard any remaining rice.
• Add more water to the pitcher, one cup at a time, until it has the right amount of sweetness for you. Add ice and serve cold.
• Note: you can add 1 cup sugar or so and 1 cup milk, instead of the sweetened condensed milk . I suppose you could use rice or even soy milk, but I haven't tried it.

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.

HORCHATA

Steps:

• Place the rice in a blender or spice grinder and process until thoroughly pulverized. Take your time doing this - this is a critical step and the more finely ground the rice, the better the horchata will be. Transfer to a large bowl or pitcher and add the almonds, cinnamon, and lime zest. Add about 3 cups of hot water, cover, and let stand overnight.
• The next day, transfer the mixture to a blender and blend until mixture is as smooth as it will get, again taking your time to allow to get as smooth as possible. Add 2 cups additional cool water and blend again until thoroughly combined. Pour mixture through a strainer lined with 3 layers of fine cheesecloth set over a bowl, little by little, pressing on solids and stirring to help mixture pass through the cloth. The more slowly you strain the mixture, the smoother the horchata will be. Transfer to a pitcher and add 2 cups more water, until the mixture is a pleasant, smooth consistency. Add sugar and vanilla extract, to taste. Cover and refrigerate until thoroughly chilled.
• Serve cold over ice.

HORCHATA

Steps:

• Wash and drain the rice. Using a spice grinder (an electric coffee grinder works well too), grind the rice until fine; combine with the almonds and cinnamon bark. Add 3 1/2 cups water and let sit overnight, covered. Blend rice mixture until smooth using a blender. Add 2 1/2 cups of water and continue blending. Add sugar and vanilla extract. Strain horchata into a bowl first using a metal strainer and then a double layer of cheesecloth; finish with up to an additional 2 cups of water until it achieves a milky consistency. Enjoy over ice.

HORCHATA

Steps:

• In a blender, combine the rice and warm water. Blend for 1 to 2 minutes until the rice breaks up but does not form a powder. Let the rice mixture stand in the refrigerator for 6 hours or up to overnight.
• Strain the rice mixture into a container through a fine-mesh sieve or several layers of cheesecloth to remove the rice solids.
• Pour the rice water into a blender and add the milk, vanilla and almond extracts, cinnamon, and sugar. Blend for 1 minute until well combined and smooth. Serve the horchata over ice with cinnamon sticks as stirrers.

HORCHATA RECIPE

Steps:

• Add rice, almonds and cinnamon sticks to a high speed blender. Blend about 30 - 60 seconds on high speed or until finely pulverized, stopping occasionally and shaking blender if mixture sticks to the bottom.
• Pour in 2 cups water, sugar and vanilla. Blend an additional 30 seconds. If your blender can fit the additional liquid pour in remaining 2 cups water, and milk, otherwise pour into a large enough container to fit along with water and milk.
• Cover and chill 8 - 12 hours.
• Strain mixture through a fine mesh sieve into a pitcher. Serve with ice if desired, garnishing each serving with ground cinnamon or cinnamon sticks.

HORCHATA SMOOTHIE

Steps:

• Add all ingredients to a pitcher with a tight fitting lid.
• (or put in blender) Shake until combined.
• Drink or chill.
• (refreshing over ice).
• You can also add a bit of almond extract, or chocolate syrup.

HORCHATA DE MORRO

Steps:

• Roast all the ingredients separately, taking care not to burn the rice.
• The roasting time is different from one ingredient to another and can be done in an oven, in a pan or on a hot griddle.
• Mix all the ingredients together in a food processor until obtaining a fine powder.
• It is important to mix them dry (without adding water), as the powder for the horchata can be kept to prepare the drink later and it will last longer, because all the ingredients will maintain their natural moisture.
• It is also recommended to keep the ground mixture in an airtight container which will keep the aroma longer.
• Add very cold water or very cold whole milk to the previously prepared powder.
• Add 1 tablespoon for ½ cup 9250 ml) of liquid (water or milk).
• Add the natural vanilla extract (optional).
• Stir for 1 minute.
• Filter the preparation through a cheesecloth.
• Sweeten according to taste.

HORCHATA

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.

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.

MEXICAN HORCHATA

Steps:

• Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours. *Please see NOTES
• The next day, pour the rice, cinnamon, and water into your blender and process until it becomes a smooth, watery paste.
• Using a strainer or sieve, strain the mixture into a wide mouth pitcher, stirring to help the liquid pass through.
• Add the milk (if using), vanilla extract, and the rest of the water. Stir in the sugar, adjusting the amount to fit your taste. Let the drink chill in the refrigerator. Stir the Horchata before serving, since the rice mix tends to settle at the bottom. Serve in glasses with ice cubes.

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

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.