Horchata
posted in: DrinksRecipes

mock·tail

ˈmäkˌtāl/

noun

1.   a nonalcoholic drink consisting of a mixture of fruit juices or other soft drinks.

In Part 2 of my Mocktail Month (see Part 1 here), I bring you a perfectly delightful Horchata recipe. My first experience with Horchata was completely delicious and completely idiotic. Here’s the story:

There is an incredible bakery/coffee shop in Durham called Scratch where you can find mind blowing baked goods and super creative coffee drinks among other delicious food. Josh and I were off to see a new part of North Carolina but were in need of a caffeine fix first so we stopped at Scratch. The special coffee drink was iced coffee mixed with horchata, and it was very tasty.

As Josh was driving us to our weekend adventure, my brain shut off. This is where I tell you that I pride myself on my common sense. I may not be particularly book-smart, but I almost always have common sense. Almost. I’m also not a huge fan of  clutter and trash so if I can clean up and consolidate my area I like to do so. While driving 70… on the highway, I rolled down my window and attempts to dump the melted bit of iced coffee/horchata out. Yes, I did this. And then I immediately regretted it. A sticky, wet mist quickly covered me, my seat, and half of Josh’s car, and Josh yelled out “WHY DID YOU DO THAT?!”

Then my brain turned back on. LOL.

I laugh every time I think of that story. Needless to say my first experience with a Horchata was memorable and very messy.

If you’re not familiar with this tasty beverage, it is a cold, creamy drink made from ground almonds, sesame seeds, rice, barley or tigernuts. Here in the states it is primarily found made from rice. The version I made is a mixture of ground almonds and rice and very lightly sweetened with sugar. To keep this more in the “refreshing” category versus “decadent,” I didn’t make it overly creamy either though you’re welcome to make that variation by adding whole milk to the recipe.

So pull up a comfy seat, turn off your brain, and enjoy this tasty Horchata.

 

PREP TIME
8 hours
COOK TIME
10 minutes
SERVES
4-6
INGREDIENTS
2/3 cup Arborio rice
1/3 cup raw almonds
3 cups warm water
1 cinnamon stick
1/3 cup sugar
DIRECTIONS
1.

In a blender or food processor, grind up your rice and almonds until it resembles a coarse meal.

2.

Dump ground up contents to a medium sized bowl and add the warm water and cinnamon stick. Let this mixture set at least 8 hours in the refrigerator.

3.

Remove the cinnamon stick and pour this mixture to the canister of your blender and add 2 more cups of water and the sugar. Blend on high for a few minutes until completely smooth.

4.

Using a fine mesh strainer with a few layers of cheesecloth or a nut milk bag, strain the liquid into medium bowl separating out the remaining ground mixture.  Store in the refrigerator and serve ice cold.

5.

If you’re looking for a creamier drink, skip adding the additional 2 cups of water before blending. Blend and strain as mentioned above, and then add 2 cups of whole milk, unsweetened almond milk, or for something a bit different, coconut milk. Feel free to adjust the sugar content to your desired sweetness level as well.

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