Sweet Rice Drink Preparation: A Step-by-Step Guide
Sip on a Refreshing Horchata, Spiced Up or Not!
In Mexican taquerias, you'll often find horchata, a delightful, dairy-free drink, hanging out with the aguas frescas. Made from ground rice, toasted almonds, a sprinkle of cinnamon, and a dash of lime, it's the ideal summertime beverage, and even better when you give it a kick. Here's a recipe for this-not-so-basic, almond-laced horchata. Alterations to create a traditional version are included for your taste buds' enjoyment.
Game plan: Prepare yourself for this recipe! The ground ingredients require an overnight soak, so start a day ahead.
- Yield: 4 - 6 drinks
- Difficulty: Easy
- Total: 10 mins (prep) + 12 hours (soaking time)
- Active: 10 mins
Ingredients (7)
- 1 1/4 cups long-grain white rice
- 2 (1/2-inch) cinnamon sticks
- 1 cup blanched, sliced almonds, toasted and cooled
- 4 cups water
- 1/2 cup granulated sugar
- 1 (2-inch-long) lime zest strip, removed with a vegetable peeler
- 1 tablespoon freshly squeezed lime juice
Instructions (Adapted)
- Divide the rice and cinnamon into batches. Grind each batch using a spice grinder until it resembles a fine powder. Transfer to a 2-quart container with a tight-fitting lid. Toast almonds and let cool before pulverizing them in the spice grinder until finely ground but not a paste. Combine the ground almonds with the rice-cinnamon mixture, pour in water, and stir. Soak for 12 hours at room temperature.
- Mix in sugar and zest. Blend the mixture in batches until smooth. Strain through a fine-mesh strainer placed over a bowl, pressing on solids to extract all liquid, then discard solids.
- Stir in lime juice, transfer horchata to a pitcher, and refrigerate until chilled. Serve over ice.
The Basic Mexican Horchata (Traditional Version)
While traditional Mexican horchata typically relies on rice, cinnamon, vanilla, and sweetener, you can try this basic recipe if you'd like:
Ingredients
- 2 cups of uncooked long-grain rice
- 4 cups of water
- 2 cinnamon sticks
- 1 vanilla bean or 1 teaspoon vanilla extract
- ½ cup sugar (granulated or cane)
- Optional: Sweetened condensed milk for added creaminess
Steps
- Rinse rice. Soak rice and cinnamon for at least 4 hours or overnight.
- Blend soaked mixture until it's well broken down.
- Strain mixture into a pitcher using a fine-mesh strainer or cheesecloth to remove solids.
- Add sugar, vanilla, and condensed milk if desired.
- Serve horchata over ice with a pinch of cinnamon on top.
Horchata’s versatility makes it a cherished part of Mexican cuisine, perfect for quenching thirst at family get-togethers and standing up to spicy dishes. Whether you prefer the classic version or the creative almond-lime infusion, this easy-to-make beverage is sure to cool you down.
- The almond-lime infused horchata, a unique twist on the classic recipe, is ideal for summertime sipping.
- This recipe requires an advance preparation of 12 hours, making it perfect to start a day ahead for a refreshing beverage in the evening.
- Despite its versatility, horchata remains a cherished part of Mexican cuisine, ideal for family gatherings and pairing with spicy dishes.
- Traditional horchata, more commonly found in Mexican taquerias, can be made by following the basic recipe, which relies on rice, cinnamon, vanilla, and sweetener.
