Horchata Hits the Spot on a Hot, Summer Day

July 22, 2010 | By | COMMENTS

Horchata Hits the Spot on a Hot, Summer Day 1
The other night my boyfriend returned home from the taco truck around the corner, and downed his quart of horchata within seconds, as per usual. He absolutely loves that stuff, and when I told him I could pretty easily make it myself, a huge smile spread across his face. He looked like a kid in a candy store. I decided then and there to come up with a homemade recipe to make for him the next day. This summer in New York City has been one of the hottest I can remember, and this cool, refreshing horchata definitely hits the spot on a hot, summer day.
Horchata is a very refreshing Mexican drink made of rice milk with a great cinnamon flavor. It was originally made with Chufa, a tiger nut, but over the years has come to be made more frequently with rice, as it is much easier to obtain. Several recipes for horchata also include almonds, almond meal, or almond pulp. You can even make it subbing out all the rice for almonds, although I don’t know if this is still considered traditional.


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It is also common to add the zest of a lime for that extra zing. I didn’t have any limes, however, so I left it out. My recipe for homemade horchata is as follows:
Horchata
1 cup rice (long grain, white or brown)
6 cups water, divided
1 cinnamon stick
1/2 cup almond meal
1.5 teaspoons cinnamon
1/4 teaspoon salt
1/4 cup honey
1/4 cup sugar
1/2 teaspoon vanilla
Combine the rice with two cups water, and blend for about 30 seconds to process. Add the cinnamon stick. and let soak for 6 hours. Remove cinnamon stick, blend again, and then strain the mixture through a fine mesh sieve. Add the remaining four cups of water, almond meal, cinnamon, salt, honey and vanilla. Blend the entire mixture for about 1 minute to fully incorporate the ingredients. Strain one final time. Chill in the refrigerator, and enjoy!
You may increase or decrease the amount of water, depending on how thick you prefer your horchata.
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Categories: Recipes

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