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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10 Helpful Tips for the Kitchen.

1. For cleaning smelly hands after chopping onions or garlic, just rub them on a stainless steel kitchen sink or spoon. The steel is supposed to absorb the odor.
2. If you happen to over-salt a pot of soup, just drop in a peeled potato. The potato will absorb the excess salt.
3. Never put citrus fruits or tomatoes in the fridge. The low temperatures degrade the aroma and flavor of these persnickety fruits.
4. Burned a pot of rice? Just place a piece of white bread on top of the rice for 5-10 minutes to draw out the burned flavor. Be careful not to scrape the burned pieces off of the bottom of the pan when serving the rice.
5. If your salt is clumping up, put a few grains of rice in with it to absorb excess moisture.
6. An oldie, but a goodie – use cooking spray on plastic containers to prevent stains from tomato sauce, marinara, chili, or any sauce that might stain your Tupperware.
7. To easily remove burnt food off of a skillet, add a drop or two of dish soap and enough water to cover the bottom of the pan. Then set it on the stove and bring to a boil to remove the burnt foods.
8. Mix 2 cups of water and 1 teaspoon of vanilla extract in a microwave-safe container, and zap it on high for five minutes. When it’s done, remove the container and wipe down the interior of the oven. Any gunk should slide right off + it smells nice!
9. If a tiny piece of egg shell falls into the bowl along with the raw egg, wet your finger with water before attempting to fish it out. You’ll be shocked at how easily it can be grabbed and eliminated.
10. Place a wooden spoon across the top of the pot to keep it from boiling over. (I tried this one last week…it totally works! I had to grab Dan to show him the cool trick! “Wow Britt, really cool.” Ha-ha. I think I was more excited than he was.)
There you go — 10 tips for the kitchen! What are some tips that you use?
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Tips compiled from (lifehackery, thenest and professionalrecipes)