Horchata

This refreshing spiced drink is a mexican classic called Horchata. Jacquie and I have been experimenting making Horchata and this one is made from fresh rice milk flavored with cinnamon, clove, star anise, vanilla, and almonds. Those heavy spices become bright and refreshing when served ice cold. The vanilla and almonds add depth of flavor to the already delicious rice milk. Here’s a basic recipe for horchata.

Horchata:

• 6 c. water
• 3 cinnamon sticks
• 2 star anise pods
• 5 cloves
• 1 c. long grain rice
• 1 vanilla bean
• 1/2 c. blanched almonds, toasted
• Sweetened condensed milk to taste
• Salt to taste

Begin by bringing the water to a boil with the cinnamon sticks, star anise, and cloves. Once boiling, remove from heat, cover, and allow the water and spices to steep for 30 minutes. Place the rice in a large container, bring the water back to a boil, remove the spices and pour over the rice. Cover the container and allow the rice and flavored water to steep for at least 3 hours at room temperature or overnight in the refrigerator.

After soaking, blend the rice and water together on high for 1 minute. Pour through a fine mesh strainer or cheesecloth and discard the solid particles. What you now have is flavored rice milk. Blend the rice milk once more with the vanilla bean, toasted almonds and strain one more. Sweeten with sweetened condensed milk and season with a pinch of salt. Pour over ice and enjoy.

Photo by Justin Kern.

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