Author: Susanne at dishwithme.com
it’s almost Cinco de Mayo! And this recipe for the fabulous rice drink known as a Horchata is posting just in time! Horchata is a rice drink found in many Mexican restaurants. I have been a fan of a good horchata since the first time I tasted one in my early 20’s. When I was preggers with my youngest son, I craved them like they were going out of style! After I moved from California to a place where horchata’s were not always readily available to buy, I had to learn to make them. After some trial and error, I have mastered it. My Authentic Tasting Horchata Recipe is the bomb. It is even better than the ones I used to buy.
In fact, my Authentic Tasting Horchata Recipe is so good that when I was recently visiting family in California, I didn’t even bother to buy one out there. Yep, no joke. Mine are better.
HELPFUL HINTS FOR MY AUTHENTIC TASTING HORCHATA RECIPE
The rice must be soaked overnight. This step simply cannot be skipped. You can get away only soaking it for a minimum of 6 hours, but overnight is best. But, not soaking at all is simply NOT an option.
I’ve had the horchata mixes you can buy in the store. Honestly, I would skip them. They are just sugary and weak, not at all creamy and delicious.
When straining the liquid, be sure to use a wooden spoon or rubber spatula to push all the yummy flavor out of the rice mixture.
- Jasmine rice
- Slivered or slice almonds – plain, not flavored
- Cinnamon sticks
- Granulated sugar
- Pure vanilla extract
- Ground cinnamon
- Evaporated milk
- Whole milk
ADDITIONAL RECIPE LINKS
- Food processer or blender
- Fine mesh strainer
- 1 cup Jasmine rice
- 3/4 cup Sliced almonds
- 1 Cinnamon stick
- 4 cups Water
- 1 cup Granulated sugar
- 1 Tablesoon Pure vanilla extract
- 1 teaspoon Ground cinnamon
- 12 ounces Evaporated milk
- 2 cups Whole milk
- Place the Jasmine rice, cinnamon stick, slivered or sliced almonds, and the water in the pitcher of a food processer or blender and cover with lid. Do not blend at this point. Place in the refrigerator to soak overnight.
- Place the pitcher of rice/water mixture on a processer or blender and blend/process for about 4 minutes.
- Place a fine mesh strainer over a large bowl. Use the fine strainer and/or cheesecloth to strain the mixture, making sure to catch the liquid in a large bowl. Be sure to try to capture as much liquid as possible, using a spatula, or wooden spoon to press, or push, on the rice
- Once strained, add the liquid back to the pitcher and add the granulated sugar, vanilla, ground cinnamon, evaporated milk, and whole milk. Process/blend for another 3 to 4 minutes.
- Must be stirred, or vigorously shaken each time prior to using.
- Serve over ice.
- Sip and enjoy! It is soooo creamy and good!