The horchata originally came to Mexico via the Spaniards, who called it Agua— or horchata. I am making this for a Mexican themed party and can’t wait to serve this with the spicy mexican food to cool down the heat. This recipe is inspired from the Saveur’s magazine’s Horchata six ways. You could find 6 more variation of horchata there!
 
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Serves 4-6
 
⅓ cup long grain rice
1 1-inch piece Mexican cinnamon
2 1-inch strips lime or lemon zest plus grated lime zest, for garnish
1 cup whole blanched almonds, lightly toasted
1 cup sugar
½ tsp. pure vanilla extract
 
1. Put the rice in a blender or spice grinder and process until it’s completely pulverized, with a flourlike texture. Transfer into a large container and add the cinnamon, lime zest, and almonds. Stir in 2 cups water, cover, and let it sit overnight.
 
2. Transfer the mixture to a blender and blend until as smooth as possible. Add 2 more cups of water, mix, and strain into a pitcher through a sieve or colander lined with damp cheesecloth, pouring carefully and slowly and pressing the solids with the back of a wooden spoon to extract as much liquid as possible. If you have lots of bits remaining in the cheesecloth, blend again with some of the strained liquid, then strain over the damp cheesecloths once again. Stir in the sugar and vanilla, then taste and add more sugar if you like. Serve over ice, garnished with fresh lime zest or sprinkle freshly grated cinnamon.

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