May 4, 2015

cinco de mayo recipe ~ horchata

A tasty and nutritious sweet 
Mexican drink made from 
almonds and rice.


Yeild : Makes about 1 quart
·         6 tablespoons long-grain white rice
·         1 1/4 cups whole blanched almonds
·         1 1-inch stick cinnamon
·         1 cup sugar
·         Large pinch of coarse salt
·         ½ scraped vanilla bean
·         1 lemon strip (optional)
  • STEP 1
  • The night before serving, pulverize the rice in a spice grinder. Transfer to a large bowl and add the almonds, cinnamon stick, vanilla bean and lemon rind. Stir in 2 1/2 cups hot tap water, cover, and let stand for at least 6 hours.

  • STEP 2
  • Remove cinnamon stick, vanilla bean and lemon and discard. Puree the mixture in a blender until no longer gritty, about 4 minutes. Add 2 cups water and blend for a few seconds more. Set a large sieve lined with 3 layers of dampened cheesecloth over a medium bowl. Pour the almond rice mixture in, a little at time, stirring gently to help the liquid pass through, and then gather up the corners of the cheesecloth and squeeze out all the liquid. Stir sugar and salt into the strained liquid. If the consistency is too thick, add water. Cover and refrigerate. Stir before pouring into glasses.

I made it this morning for the boys,
 and they loved it!

recipe via Martha Stewart

ciao! fabiana 

p.s. Need a  great idea for a cocktail?  
Just add a splash of rum!  

1 comment:

Lauren Scorzafava said...

I love horchata! It's so delicious!

Lauren Elizabeth
Petite in Pearls

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