Mexican Horchata 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 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.

MEXICAN HORCHATA

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

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.

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.