Homemade Mexican Horchata

Horchata is a popular Mexican drink – sweet cinnamon rice milk, traditionally made with water, rice, sugar, cinnamon and tiger nuts. This recipes has an added twist; made with almonds and evaporated milk making it taste smooth and creamy. Another option is following the Yucatan lead and  using coconut milk instead of almonds. It can be made serval ways, but this is my personal favorite. Recipe inspired by chef Rick Bayless

Ingredients
6 tbsp of white rice (soaked in 2 cups water over night)
2 more cups of filtered water for blending
1 cup almonds (blanched)
2 inch Mexican canela (cinnamon stick) or 2 tsp ground cinnamon
1 cup evaporated milk
2/3 cup sugar (or to taste)

Soak rice in 2 cups of water overnight. Pour the soaked rice and rice water into a blender with 2 extra cups of filtered water. Add cinnamon, almonds, evaporated milk and sugar. Blend until the almonds become fine (like powder). If you have access to a Vitamix or a high-speed blender, your results will be better. Pour horchata into a fine mesh cheesecloth and press through until the almond, rice and cinnamon grit has been removed. Refrigerate and serve cold over ice. This horchata is a million X better than the powder mix at the Mexican restaurants you’ll find here in CA! Hands down!

Homemade Horchata | A Bit of Bees Knees

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Smokey Cinnamon Clove Pomegranate Kirsch

Smokey Cinnamon Clove Pomegranet Kirsch Smash
Indulging in a smokey cinnamon clove pomegranate kirsch, because it’s feeling like fall around here and I’m really excited. It’s getting darker earlier and the nights are cooler. This is the perfect drink for unwinding on this Friday night.  I’m planning on a walk around the neighborhood with my love and hitting up some friends later, but for now…

Smokey Cinnamon Clove Pomegranate Kirsch 
Ingredients:
2 oz. Kirsch (cherry brandy)
1.5 oz. Pomegranate Powell & Mahoney
5 cloves
1/4 cup pomegranate seeds
1/4 tsp ground cinnamon
splash of cranberry juice
1 cinnamon stick

Directions:
Combine Kirsch, Pomegranate P & M, cloves, pomegranate seeds, ground cinnamon and splash of cran into a cocktail shaker with ice. Shake and strain into a glass with ice (or add cloves and pomegranate seeds for a fun presentation). Top with a smokey cinnamon stick.
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Apple Pie Dippers

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Hey Hey Monday…you’re not so bad. After a fun weekend in the mountains and a visit with my cousin’s new little babe, life is good ! Embracing this rainy fall morning with apple pie dippers! Vanilla cocoyo with honeycrisp apples, pecans, cacao nibs and a cinnamon agave swirl. So easy and yummy.

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