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Ingredients
| white rice: 8 oz |
| almonds: 2 oz (ground) |
| cinnamon stick: 1 |
| water: 1 qt |
| vanilla sugar: 1/2 tsp |
| granulated sugar: 3 oz |
Horchata (Mexican Breakfast Drink)
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
- Put the rice in a blender and process for two to three minutes, until ground to a powder.
- Combine the pulverized rice, ground almonds and cinnamon stick. Cover tightly and leave to sit overnight or for at least six hours.
- Remove the cinnamon stick and place the rice mixture in the blender.
- Blend for four or five minutes until the mixture is smooth, powdery and no longer has a gritty texture. Add a third of the water and blend again for about 15 seconds.
- Strain into a jug through a dampened tea towel or coffee filter. Do not skip this step or the drink will have a chalky taste.
- Add most of the remaining water, little by little, as well as the vanilla and the sugar, stirring until the sugar has dissolved.
- If the mixture is too thick, add some additional water. Horchata should have the consistency of milk.
- Cover and refrigerate. Horchata will keep several days, refrigerated. Serve it chilled in tall glasses over ice.