HORCHATA (CINNAMON RICE MILK)
Recently had homemade rice milk in a Mexican restaurant in San Francisco. I talked to a few friends and they told me a few different ways to make it. Here is a simple version (I like to add vanilla, but it is optional). Seriously, it is the best ever - and, it costs just pennies to make!
Provided by IVYP
Categories World Cuisine Recipes Latin American Mexican
Time 3h50m
Yield 8
Number Of Ingredients 5
Steps:
- In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
- After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
- Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.
Nutrition Facts : Calories 135.3 calories, Carbohydrate 31.4 g, Fat 0.2 g, Fiber 0.5 g, Protein 1.7 g, Sodium 8.3 mg, Sugar 12.6 g
HORCHATA
This cinnamon-vanilla rice drink is a frothy Mexican classic. Rice flour offers a nice shortcut, eliminating the customary need to soak grains of rice overnight and grind them. Condensed milk gives the blend sweetness. For a spiked version, stir in a little rum.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Bring whole milk and cinnamon stick to a simmer in a medium saucepan over medium heat. Remove from heat, and transfer to a bowl. Whisk in condensed milk, flour, and vanilla. Refrigerate for at least 30 minutes.
- Strain mixture through a fine sieve, and stir in rum if using. Divide among 4 ice-filled glasses. Garnish with ground cinnamon and cinnamon sticks.
HORCHATA MADE EASY
Horchata (cinnamon rice milk) has been a favorite addition to the many Mexican meals I've had in the Bay Area. It's lightly sweet and refreshing. This is a much easier recipe than the traditional method which requires up to 3 hours to make.
Provided by jheelan
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 10
Number Of Ingredients 4
Steps:
- Heat water, sugar, and cinnamon in a saucepan over medium heat. Simmer until sugar is dissolved, whisking occasionally, about 5 minutes. Allow mixture to cool for 10 minutes.
- Pour rice milk into a large pitcher.
- Stir sugar water into rice milk. Serve chilled or over ice.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 32.4 g, Fat 1.7 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 69.3 mg, Sugar 10 g
EASY MEXICAN HORCHATA- CINNAMON RICE DRINK
There is nothing better in the summer to get a refreshing drink. Make this easy Mexican Horchata or cinnamon rice drink and serve it with spicy meals. This recipe is also dairy-free and nut-free.
Provided by The Bossy Kitchen
Categories Beverages
Time 10m
Number Of Ingredients 5
Steps:
- Place the rice milk, sugar, and ground cinnamon into a blender.
- If you use a vanilla bean, cut it half lengthwise and scrape the seeds into the mix. Otherwise, if you use vanilla extract, add it to the milk.
- Blend until the sugar is dissolved.
- Pour into tall glasses filled with ice and garnish with cinnamon sticks for stirring.
Nutrition Facts : Calories 275 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 141 milligrams sodium, Sugar 44 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
MILK-RICE HORCHATA
Horchatas are whitish refreshing beverages usually made with rice, but can also be made from ground almonds and/or cantaloupe seeds.
Provided by Mexi-Rosie
Categories Beverages
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Soak the rice overnight in the water with the cinnamon strips.
- Next day discard cinnamon strips.
- Process in blender in 3 batches with evaporated milk and soaking water. Pass through sieve after each processing.
- Pour into a pitcher, add theskim milk, sweeten, add vanilla and mix well by stirring.
- Refrigerate until serving time.
- Sprinkle a little cinnamon on each serving just before drinking.
HORCHATA RECIPE
How to make authentic Horchata, Mexico's famous cinnamon-infused rice water drink. It's mild slightly sweet cinnamon infused flavor complements spicy Mexican food. It's one of many delicious aguas frescas prepared in Mexican homes.
Provided by Andrés Carnalla
Categories Beverage
Time 2h15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 461 kcal, Carbohydrate 89 g, Protein 12 g, Fat 10 g, Sodium 131 mg, Sugar 51 g, ServingSize 1 serving
HORCHATA (GROUND RICE DRINK)
this is a pretty tasty drink its good for the summer days but takes a day to make:( its a bummer for that reason but its worth the wait its very good Native American drink
Provided by Chef Otaktay
Categories Beverages
Time P1D
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- need also Large Capacity Blender (7-8 Cups).
- Place rice in a bowl with enough hot water to cover.
- Let sit overnight on counter.
- Next day, remove the water.
- Place rice, 1/2 cup fresh water and 2 cups milk in a blender until rice is all ground up.
- Add sugar, vanilla, and cinnamon. Blend.
- Add the remaining two cups milk, and 1/2 cup water.
- Blend.
- Strain through thickly layered cheesecloth (more than once may be necessary; do NOT squeeze the cloth).
- Chill and serve. Makes approximately 6 cups.
- Note: This is a favorite for youngsters of all ages. Also, the rice starch in this drink is an excellent way to "put out the fire" on your tongue while eating hot/spicy meals. In summertime, add crushed ice to drink to make a slushy.
Nutrition Facts : Calories 212.7, Fat 4.6, SaturatedFat 2.8, Cholesterol 17.1, Sodium 61.6, Carbohydrate 36.8, Fiber 0.4, Sugar 12.6, Protein 5.7
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.
SUNNY'S QUICK HORCHATA FONDUE
Provided by Sunny Anderson
Categories dessert
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a medium saucepan, add the rice milk and cinnamon stick. Heat over medium heat until warm, then turn off the heat and add the chocolate and salt. Let sit for a minute, then stir to melt. If too loose, just cook a bit longer; if not loose enough, add more rice milk. Top with a dusting of cinnamon and serve with the suggested dippers and more!
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- Blend about for 2 minutes or until the rice and cinnamon sticks are roughly ground. Add the remaining water and blend again.
- Pour contents into a pitcher or container with a fitted lid and place on your countertop overnight (or for at least 8 hours).
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- Pour the rice, cinnamon sticks, and 2 cups of water into the bowl of a blender; blend until the rice and cinnamon sticks begin to break up. Add the remaining 2 cups of water and let rice mixture stand at room temperature overnight.
- Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, and sugar into the rice water. Chill and stir before serving over ice. Add a sprinkle of cinnamon on top when serving if desired.
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- In a bowl, cover the rice with the water. Add the cinnamon sticks and let stand at room temperature for at least 3 hours or overnight; discard the cinnamon sticks.
- Meanwhile, in a skillet, toast the almonds over moderate heat, tossing, until fragrant, 3 minutes. In a small bowl, blend 1 tablespoon of the ground cinnamon with the sugar.
- Transfer the rice and its liquid to a blender. Add the almonds and puree for 2 minutes. Strain the horchata through a fine sieve into a bowl. Rinse out the blender.
- Return the horchata to the blender and add the condensed milk, banana and the remaining 1/4 teaspoon of ground cinnamon and puree. Add the ice cream and ice and blend. Pour the shake into glasses, sprinkle the cinnamon sugar on top and serve.
REAL FOOD HORCHATA ICE CREAM | RECIPES TO NOURISH
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4.7/5 (9)Total Time 10 hrsCategory DessertCalories 326 per serving
- Place rice and water in a blender. Blend for about 15-20 seconds until most of the rice is finely ground up. Pour rice water into a mason jar and cover with a lid. Refrigerate for 10 hours or overnight [Note: If you're in a hurry to make this, let the rice water soak for at least 1 hour in the refrigerator.]
- Strain rice water through a fine mesh sieve or cheesecloth into a large mixing bowl. Add cream, maple syrup, vanilla extract, cinnamon and sea salt. Gently whisk to combine - take care not to over mix or mix too fast as you risk turning the cream into butter. A gentle stir just to combine everything works fine.
- Turn prepared ice cream maker on and pour ice cream mixture into the ice cream maker. Churn according to manufacturer's instructions.
- When ice cream starts to have a "soft serve" texture, it's done.* Serve immediately or use a wooden spoon to transfer the ice cream to a freezer-safe container. Cover and freeze until ready to serve.
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