Wednesday, June 10, 2015

Drinking Horchata

A couple months ago Alex and I had dinner at El Vez's NYC outpost (we were feeling nostalgic for Philadelphia). Alex ordered Horchata, took a sip, and then passed it to me to try. I proceeded to absentmindedly drink the entire glass in one gulp (oops) and so began my love affair with horchata. Well, it was either that experience or this song, but same difference. I decided to try my hand at making it myself and I'm happy to report that it's quite quick and simple. After reading several recipes, I sort of made up my own:

2 cups rice (I made a batch with long grain brown and sweet brown separately to see which I preferred, long grain for the win but not a huge difference so just use what you have on hand)
1/2 cup skinless almonds
1 cinnamon stick (Mexican, preferably)
5 cups warm water, 2 cups cold water
vanilla, to taste
sugar, to taste (I used 1/4 cup)

  1. Combine the rice, almonds, cinnamon stick, and warm water in a bowl. Cover and soak overnight in the fridge.
  2. In a high speed blender, blend the entire mixture (including cinnamon stick) until smooth.
  3. Strain through a nut bag (if you have one) or fine mesh strainer. 
  4. Return liquid to blender. Add 2 cups water and vanilla and sugar to taste.
  5. Serve over ice, sprinkled with cinnamon.
xx Molly

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