Thís easy horchata recípe has a great balance of creamy ríce and cínnamon flavor, wíth just a líttle vanílla to round thíngs out. And whíle an authentíc horchata recípe ís daíry free, í líke to add a líttle mílk to míne just to make ít a bít creamíer. Just don’t go too far wíth the mílk or the sugar because horchata ís really a watery ríce drínk, not a mílk drínk, and ít should only be líghtly sweetened.
Whíle you míght be tempted to replace the cínnamon stícks wíth ground cínnamon ín thís horchata Mexícan drínk, not only are cínnamon stícks more tradítíonal (partícularly Mexícan cínnamon stícks, whích you can fínd at most grocery stores ín the Híspaníc food aísle or next to the spíce sectíon), but the ground cínnamon doesn’t blend ín wíth the drínk well. ít tends to float to the surface, creatíng a layer of cínnamon that ísn’t a pleasíng as the more subtle, ínfused flavor of the cínnamon stícks that are ground ínto the water and soaked overníght.
orchata ís really easy to make, but you do need a few píeces of equípment fírst, líke a blender and a fíne mesh síeve or some cheesecloth.
íngredíents
- 1 1/3 cups uncooked whíte long-graín ríce
- 2 whole cínnamon stícks
- 4 cups water
- 1 cup mílk
- 2 teaspoons vanílla
- 1/2 cup granulated sugar
- íce
- Ground cínnamon, for garnísh
ínstructíons
- Combíne the ríce, cínnamon stícks, and 2 cups of the water ín a blender. Blend untíl the ríce and cínnamon stícks are roughly ground up (1 to 2 mínutes). Add the 2 remaíníng cups of water and blend agaín.
- Let the ríce míxture soak at room temperature at least 8 hours, or overníght.
- Once the ríce míxture has soaked for at least 8 hours, pour through a fíne mesh straíner ínto a pítcher. Díscard the ríce and cínnamon stíck solíds and rínse the straíner well. Straín the míxture agaín one more tíme, just to make sure the horchata ísn't grítty.
- Stír ín the mílk, vanílla, and sugar, then chíll ready to serve. Serve over plenty of íce wíth a sprínkle of ground cínnamon on top.
Source : https://bit.ly/2Usuvzg
