Horchata Frosting Food

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 FROSTING

Steps:

• sift confectioner's sugar.
• add horchata, vanilla, and 4 cups of confectioner's sugar to the butterand beat until combined.
• add remainder sugar 1 cup at a time until desired consistency/sweetness is reached.

HORCHATA

Steps:

• Put the rice, almonds (if using) and 8 cups water into a large pitcher or bowl. Cover container and let soak overnight (at least 8 hours) at room temperature.
• Remove 4 cups liquid from the rice and almonds; reserve. Transfer the remaining liquid, rice and almonds to a blender, and blend, in batches if necessary, until solids are finely ground, 2 to 3 minutes.
• Place a fine-mesh strainer over a large bowl and pour the ground rice and almond mixture into the strainer. Use a spoon to press the solids to extract as much liquid as possible. (You could also strain the liquid through a cheesecloth if you want your horchata to be extra smooth.) Discard the solids. Transfer the strained liquid to a large pitcher (or keep it in the bowl) and mix in the reserved 4 cups liquid from Step 2.
• Add sugar and cinnamon, and stir well. Serve over ice and dust with ground cinnamon, if desired.

HORCHATA CUPCAKES

Steps:

• beat together the sugar and the butter until light and fluffy, about 2-3 minutes.
• sift flour, baking powder, salt, and cinnamon together.
• mix the horchata and vanilla together.
• add the flour mixture and horchata mixture to the butter/sugar in 3 parts alternating between flour and horchata and beating well after each addition.
• in a clean mixer bowl, beat egg whites until soft peaks form.
• fold egg whites into cake batter until incorporated.
• scoop batter into the prepared cupcake pans.
• bake in the 350 degree oven for approximately 20 minutes or until a toothpick comes out clean.

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.