Wednesday, September 4, 2013


According to the history of Horchata, it was an old world drink enjoyed by the Spaniards and brought to the new world and enjoyed by the Aztecs.
It's a well known drink through out Mexico.
I've had this recipe since the 80's and I used to make it frequently during the hot Texas Summer months.
It's a refreshing drink when it's served ice cold.
It can be made dairy free , however, I add evaporated milk to mine.

I recently posted a story about Rum Chata and that liqueur is based on the ancient Horchata drink.


This recipe makes approximately 2 quarts.
Store it in jars in the refrigerator to keep it chilled. Serve it over ice.

Rum can be added to a glass of Horchata to make a refreshing cocktail.

2 C white rice
6 C water
1/2 tsp cinnamon
1/3 C granulated sugar
1 tsp vanilla
1 C evaporated milk

Soak rice overnight in 3 C of the water
Add rice, soaking water and cinnamon to a blender and puree until smooth, at least 3 minutes.
Strain into a pitcher through a fine mesh sieve or several layers of cheesecloth.
There should not be any grit or large particles of rice in the liquid.

Stir in the remaining ingredients:
3 C of water
Adjust sweetness to taste with additional sugar

Refrigerate until well chilled
Serve over ice

Horchata can be tinted pink by adding a dollop of Prickly Pear fruit puree.

Here are some variations of Horchata:

Substitute 3 C of milk for the 3 C of water.
Or : use 3 C of evaporated milk in place of the 3C of water for a richer creamier drink.
Add 1/4 C to 1/2 C blanched, skinless, chopped Almonds to the blender while pureeing the soaked rice.

Peace in the Kitchen!

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