Recipe by Marnely Rodriguez
When served a cold glass of Horchata, we instantly think of hot summer days in Mexico, where most people think Horchata originated. But would you be surprised to know that the milky drink originally came from Valencia, Spain? First served to Jaime El Conquistador, the drink has evolved from being made with chufas (tiger nuts), to a drink that each Latin American country now calls their own with the addition of seeds, spices, fruits, and herbs.
Most countries like Mexico and Guatemala make Horchata by soaking rice in cool water and sometimes adding almonds. Others, like Puerto Rico, typically make the drink by using sesame seeds as their base. El Salvador is another place where Horchata is made mostly from seeds and nuts, using cashews, peanuts and almonds.
Here’s a rice and almond Horchata that can help keep you cool while temperatures start to rise. Don’t forget, when using seeds and nuts, the Horchata needs to be strained before serving.
Marnely Rodriguez, author of the food blog, Cooking with Books. A graduate of The Culinary Institute of America, she has worked as an overnight bread baker in Colorado, a chocolate maker in Virginia as well as a pastry cook on the whimsical island of Martha’s Vineyard, just to name a few. Currently residing on Martha’s Vineyard, where she is an endless search of flavors, tropical fruits and gastronomic inspiration. Follow her on Twitter: @nella22
Calories per serving: 150 per serving
Prep time: 8-10 hours
Total time: 8-10 hours
1/3 cup long grain rice
1/3 cup slivered almonds
1 cinnamon stick
3 cups cold water
½ cup granulated sugar
1 teaspoon vanilla extract
1. In a spice grinder, pulverize the rice. Set aside.
2. Whisk together the pulverized rice, almonds, cinnamon stick, and water. Steep overnight.
3. To make Horchata: using a blender, blend the steeped rice and almond water until smooth. Add sugar to taste and flavor with vanilla.
4. With a cheesecloth and sieve, strain liquid through. Serve with a fresh cinnamon stick and ice. Cheers!