Did you know that the sweet, milky beverage known as horchata can also be made with either almonds, sesame seeds or tigernuts, instead of rice? A traditional drink in Spain, South America and Mexico, horchata is wonderful summer drink and serves as a soothing complement to spicy Mexican food. Below is a recipe for homemade Horchata.
However, if you’re feeling lazy and want to cheat, Califia Farms (who also produces my favorite unsweetened Roasted Coconut Almond Milk) offers two varieties of horchata: Vanilla Coconut and Classic Cinnamon. One of my favorite dairies, Tillamook, makes a fabulous Cinnamon Horchata ice cream too. Blend that up with some rum and see where it takes you! Horchata also makes for a delicious frappe.
HOME MADE HORCHATA WITH RUM
1 cup uncooked long grain rice
2 quarts warm water
1/2 teaspoon ground cinnamon
1 1/4 cups milk
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/4 cup rum, or to taste
16 cubes ice
Mix the rice and warm water together in a bowl. Let stand for 1/2 hour. Reserve the water, drain, and place the rice in a food processor reservoir. Add the cinnamon and process until a paste forms. Return the rice paste to the water and let stand at least 2 hours. Stir occasionally. The water will turn milky white.
Strain the rice paste through a fine sieve into a bowl or pitcher. Stir in the milk, condensed milk, vanilla, and rum until evenly blended. Refrigerate at least 2 hours.
Divide the ice cubes between four glasses. Pour the chilled horchata over the ice.