Thursday, May 5, 2011

Horchata

This is absolutely delicious but not exactly diet friendly.  (I'm going to be making me some low calorie Horchata later this evening so I will try to share that recipe too...)  Horchata is basically like sweet cinnamon rice milk and a Mexican favorite.

1 c. uncooked long grain white rice
3 1/2 c. Water
Cinnamon
1 (12 oz) can evaporated milk, chilled --note, I have used regular milk before but this tastes better
1/2 c. (maybe more depending upon how sweet you like it) white sugar
1 t. vanilla

Place the rice in a container with a tight sealing lid.  Pour the water (I probably only used 1-2 cups of water to soak and will add the rest of the water as I'm making it) in and add 1-2 t. cinnamon.  Put the lid on and shake it up.  Let it soak overnight (or at least 5-6 hours).

When you are ready to make the horchata, pour the cinnamon, rice & water into a blender and blend well until the rice is finely ground (the smaller the better).  Using a cheesecloth, strain out the solids.  (Sometimes, I will save the solids and soak them again and make more Horchata with that the next day... or just throw them away.)  Measure how much water you have and add enough to make it 3 1/2 c.

In a pitcher, combine the rice water and sugar.  Stir until dissolved.  Stir in the milk, vanilla (and extra cinnamon if you want).  Serve over ice.

HAPPY CINCO DE MAYO!!! :)
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