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!
