COCONUT-RICE COOLER: HORCHATA DE COCO
Steps:
- One day in advance, combine the rice, crumbled cinnamon, and hot water in a bowl. Cool, cover, and set aside. Refrigerate if the weather is hot.
- The next day, stir the nuts and coconut milk into the soaked rice. Working in batches, add the rice mixture to a blender and process until quite smooth. Each batch should take about 5 minutes. Strain through a medium-mesh sieve and pour into a pitcher.
- In a saucepan over low heat, combine the sugar, cold water, and lime zest. Cook stirring, until the sugar is just dissolved. Let cool. Then remove the lime zest. Pour the cooled syrup into the pitcher and mix well. If the drink is too thick for your taste, add more water. Cover and refrigerate until chilled.
- Stir well and pour over ice cubes in tall glasses. If desired, add a splash of rum to each glass before adding the horchata. Garnish with a mint sprig and a piece of cinnamon bark.
HORCHATA: MEXICO'S FAVORITE RICE DRINK
Steps:
- Gather the ingredients.
- Pulverize the rice in a blender until it reaches a floury consistency.
- Toss it with the cinnamon stick and lime zest, and let it rest in an airtight container at room temperature overnight.
- Put the rice mixture back in the blender and blend it until the cinnamon stick pieces get fully broken down.
- Add 2 cups of water to the mixture and stir it.
- Put it in the refrigerator to soak for 2 hours.
- Strain the liquid into a pitcher or bowl through a fine sieve or a few layers of cheesecloth, squeezing frequently to remove as much of the milky rice water as possible.
- Add the remaining 3 cups of water and the sugar; stir until the sugar dissolves.
- Refrigerate the horchata until completely chilled.
- Serve it over ice, if desired.
Nutrition Facts : Calories 149 kcal, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 13 mg, Sugar 25 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g
HORCHATA
Horchata is a refreshing summer drink. I learned this recipe a couple years ago from a Mexican coworker, and I was immediately addicted!
Provided by Lindsay W
Categories World Cuisine Recipes Latin American Mexican
Time 3h15m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 32.8 g, Cholesterol 2.4 mg, Fat 0.8 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 24.5 mg, Sugar 14 g
MEXICAN HORCHATA
Agua de Horchata is a refreshing Mexican rice and cinnamon drink, made with just a few simple ingredients! Enjoy Authentic Horchata Recipe!
Provided by Mely Martínez
Categories Drinks
Time 10m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 Cup, Calories 176 kcal, Carbohydrate 38 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 22 mg, Fiber 1 g, Sugar 14 g
RICE COOLER DRINK MEXICAN STYLE - HORCHATA
Make and share this Rice Cooler Drink Mexican Style - Horchata recipe from Food.com.
Provided by pink cook
Categories Low Protein
Time 8h
Yield 1 Quart, 4 serving(s)
Number Of Ingredients 5
Steps:
- Place rice in a large bowl. Pour warm water over rice. Set aside an soak overnight.
- Pour into blender jar; process until smooth. Strain mixture through a fine mesh sieve.
- Return to blender, process again. Strain mixture into pitcher through a clean, dampened towel or cheese cloth. Rinse blender, return mixture to blender.
- Add sugar and vanilla and process until combined. Refrigerate until chilled. Serve over crushed ice.
- FOR FLAVOR VARIATIONS:
- CONDENSED MILK: substitute a can of sweetened condensed milk for the sugar and blend with the rice. Serve with ground cinnamon on top.
- CHOCOLATE - Add 2 ounces grated Mexican chocolate to rice. Continue as directed above.
- STRAWBERRY - Prepare as directed above, adding 1 package (10 ounces) frozen strawberries with the sugar and vanilla. Continue as directed.
- CINNAMON - Add 2 (4-inch) cinnamon sticks to rice. After soaking remove cinnamon sticks and discard. Continue as directed above.
Nutrition Facts : Calories 333.3, Fat 0.3, SaturatedFat 0.1, Sodium 9.3, Carbohydrate 79.5, Fiber 2.8, Sugar 37.6, Protein 3.4
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
HORCHATA (MEXICAN BREAKFAST DRINK)
Make and share this Horchata (Mexican Breakfast Drink) recipe from Food.com.
Provided by English_Rose
Categories Beverages
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 250.6, Fat 4.9, SaturatedFat 0.4, Sodium 7.6, Carbohydrate 47.4, Fiber 2.2, Sugar 14.5, Protein 4.6
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