Recipe: Horchata

bring to a simmer and steep

Horchata is a deliciously refreshing drink make from rice and can be found quite readily around Latin America.  In fact, we always consider it a good sign of authenticity when trying out a new Mexican restaurant to see that there's horchata available.  This is another recipe coming by way of Abuela Luz (who gave us the stellar chipotle recipe) and is flavoured simply with almonds, vanilla and cinnamon.  Luz is quite noted for some exceptional variations, but we'll start with the basic one.  At first I thought this batch was quite big, but it didn't last long (and I saved a bit to make ice cream), so I'll leave it as it is.  I've seen other recipes recommending straining the horchata, but was quickly corrected against that plan of action.  The "pulp" is part of the drink, so leave it in and give the jug a healthy shake or stir before pouring as it will settle.  I always like the nuttiness of basmati rice, so that's what I used, but any long grain white is fine.

You will need:

blend

250ml / 1C           long grain white rice

250ml / 1C           peeled almonds

1250ml / 5C         water (to start)

1                           cinnamon stick

30ml / 2Tbs          vanilla paste (2 beans)

1000ml / 4C         water (to finish)

750ml / 3C           milk

300ml / 10oz        sweetened condensed milk

Method:

 - wash the rice under cold water

 - put the rice with the almonds and cinnamon in the 5C of water and bring to a simmer

 - turn off the heat and allow to cool completely

 - pull out the cinnamon and use the other 4C of water to blend the rice and almonds fine

 - add the 2Tbs of vanilla, milk and condensed milk and whisk together

 - serve chilled or over ice