Mexican Horchata Rice And Almond Drink Food

MEXICAN HORCHATA: RICE AND ALMOND DRINK

Steps:

• Add 1 cup white rice to a blender or food processor and grind it as fine as you can.
• Add 3/4 cup raw almonds, 1 cinnamon stick, 1/4 cup sugar and only 4 cups of warm water. Blend together.
• Let this mixture sit overnight in the fridge.
• The next day, give it another blend and then add 4 cups of cold water and another 1/2 cup sugar. Combine well and taste for sweetness, adding more sugar if needed.
• Strain the mixture and discard the leftover solids. Using a fine mesh sieve works but you can also add a few layers of cheesecloth to it if you want.
• Serve immediately over ice and optionally add a final dash of cinnamon.

HORCHATA (MEXICAN BREAKFAST DRINK)

Steps:

• Put the rice in a blender and process for two to three minutes, until ground to a powder.
• Combine the pulverized rice, ground almonds and cinnamon stick. Cover tightly and leave to sit overnight or for at least six hours.
• Remove the cinnamon stick and place the rice mixture in the blender.
• Blend for four or five minutes until the mixture is smooth, powdery and no longer has a gritty texture. Add a third of the water and blend again for about 15 seconds.
• Strain into a jug through a dampened tea towel or coffee filter. Do not skip this step or the drink will have a chalky taste.
• Add most of the remaining water, little by little, as well as the vanilla and the sugar, stirring until the sugar has dissolved.
• If the mixture is too thick, add some additional water. Horchata should have the consistency of milk.
• Cover and refrigerate. Horchata will keep several days, refrigerated. Serve it chilled in tall glasses over ice.

ALMOND HORCHATA

Steps:

• In a blender combine all horchata ingredients except ice and let stand in blender 5 minutes. Blend mixture on low speed and gradually work up to high speed (use caution when blending hot liquids). Blend mixture on high speed 3 minutes. Add 2 cups ice and blend until melted.
• Pour mixture through a large sieve lined with a double layer of dampened cheesecloth into a bowl, stirring, and discard solids.
• Fill 4 tall glasses with additional ice and horchata and garnish with cinnamon sticks and lime zest. Flavor of horchata improves if made 1 day ahead and chilled, covered.