During last weeks heat wave I had to make some homemade horchata much like my mother did when I was little. Thankfully the heat wave is gone (for now) yet I plan on making this all summer long. My mom's recipe is with sugar and doesn't include nuts however I really like this recipe from Food52. This would be delicious with or without the almonds and definitely soak the rice overnight- this is key!
- 2/3cups long grain white or brown rice (dry)
- 1 1/4cup blanched almonds
- 3-inch cinnamon stick
- 4 1/2cups water, divided
- 1/3 to 1/2cup light agave nectar
- In a medium bowl, combine the rice, almonds, cinnamon stick and 2 1/2 cups hot water. Allow the mixture to cool, then cover and refrigerate overnight.
- Pour the mixture into a blender, add agave (start with 1/3 cup; you can add more later) and blend on high for several minutes, until the mixture is as smooth as possible. Add one cup of cold water and blend for 10 seconds. Taste, and add more agave if you'd like.
- Place a large metal sieve over a large bowl. Line the sieve with cheesecloth (or use a nut milk bag or clean paint straining bag, found at hardware stores). Pour the mixture through slowly, stirring as you pour. Press on the solids with a spoon to extract as much liquid as possible. Lift the cheesecloth/bag and squeeze the rest of the liquid out. Discard the remaining pulp.
- Pour the mixture into a pitcher and stir in the last cup of water. Pour into glasses filled with ice and serve.
Photo, Donna Ladd
Posted by Donna
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