the one that makes me scream

(via Rice: 5 Ways to Make Horchata- Mexico’s Rice Drink | Fork Fingers Chopsticks)

I’m making Horchata this weekend. It will be done.

5 Ways to Make Horchata

For a cold beverage, any of the versions are delicious. However, for a hot version the rice and water only version falls flat. The extra creaminess of milk (almond or milk) is lovely – like a Mexican steamer. But, if you want something extra flavorful –use the version with all three rice, milk and almonds.

#1:  Horchata – Rice Water (Serves 4)

I made this with long and short grain rice with no noticeable difference. I also made it using brown rice and it changed the flavor slightly but it wasn’t as ricey as the white version. I use  1/3 1/2 cup sugar, although some friends preferred a sweeter drink.

1 cup raw rice – medium or long-grain rice

2 1/2 cups hot water

1 (3-inch) cinnamon stick, preferably Mexican canela

1/3 – 1 cup sugar

2 cups cold water

1/2 – 1 teaspoon vanilla, preferably Mexican

In a glass pitcher or mason jar, add rice, hot water and cinnamon stick. Cover and let sit overnight on the counter. After it has soaked overnight, pour the mixture into the blender, add 1/3 cup sugar. Blend contents on high for several minutes until the mixture is almost smooth – there will be some grit from the rice. Strain well through a fine sieve, cheesecloth or nut milk bag into a pitcher.

Add cold water and vanilla and adjust sweetness. Refrigerate to allow flavors to meld.

Serve over ice or hot with a dash of ground cinnamon on top.

#2:  Horchata – Rice Water + Milk

Follow #1 Rice Water version above up through straining step, then substitute 2 cups milk for cold water.

#3:  Horchata – Rice Water + Almond Milk

If you prefer a thicker drink or more concentrated flavors, reduce the water added in the rice milk and/or almond milk after the blending step.

Almond Milk Ingredients

1 cup raw almonds, skin on

3 cups cold water (for thicker milk use 2 cups)

Follow #1 Rice Water version above.

Use a separate container to make almond milk; add almonds and barely cover with hot water. Cover and let sit overnight. Drain off soaking water.

Blend almonds with cold water separately, until the liquid becomes milk-like. Strain well through a fine sieve, cheesecloth or nut milk bag into a pitcher. Add cold water.

Mix the rice water and almond milk together. Refrigerate to allow flavors to meld. Adjust sweetener and flavoring. Serve cold or hot.

#4:  Horchata – Rice Water + Almond Milk + Milk

Follow the overnight soaking method for rice and almonds. After each are blended separately and strained, reduce water added to each by 1 cup (equals 2 cups total).

Mix strained rice water and almond milk in a pitcher with 2 cups milk and vanilla. Adjust sweetness. Refrigerate to allow flavors to meld. Serve cold or hot.

#5:  Horchata – Any of the Above + Espresso

Add one or a couple of shots of espresso. Serve over ice or hot for a Mexican latte.

Variations:

Milk/Almond milk:  Cashew milk, coconut water

Espresso:  Kahlua, amaretto

Sweetener:  agave, honey or sweetened condensed milk.