Chef Johns Horchata Recipes

RICK BAYLESS'S HORCHATA

Steps:

• The night before serving, pulverize the rice in a spice grinder. Transfer to a large bowl and add the almonds and cinnamon stick. Stir in 2 1/2 cups hot tap water, cover, and let stand for at least 6 hours.
• Remove cinnamon stick 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.

CHEF JOHN'S HORCHATA

Steps:

• Place rice, almonds, cinnamon stick, and sugar in a blender. Pour in about 4 cups of the water. Pulse on and off to start. Then blend on high speed until ingredients have been chopped up into very small pieces, about 30 seconds. Add the remaining 3 cups cold, fresh water. Let mixture sit at room temperature about 4 hours. (Or you can refrigerate it overnight.) Stir occasionally.n
• Strain through several layers of cheesecloth into a pitcher. Refrigerate until chilled, about 2 hours. Serve topped with a dusting of cinnamon.n

CHEF JOHN'S HORCHATA

Steps:

• Place rice, almonds, cinnamon stick, and sugar in a blender. Pour in about 4 cups of the water. Pulse on and off to start. Then blend on high speed until ingredients have been chopped up into very small pieces, about 30 seconds. Add the remaining 3 cups cold, fresh water. Let mixture sit at room temperature about 4 hours. (Or you can refrigerate it overnight.) Stir occasionally.n
• Strain through several layers of cheesecloth into a pitcher. Refrigerate until chilled, about 2 hours. Serve topped with a dusting of cinnamon.n

CHEF JOHN'S HORCHATA

Steps:

• Place rice, almonds, cinnamon stick, and sugar in a blender. Pour in about 4 cups of the water. Pulse on and off to start. Then blend on high speed until ingredients have been chopped up into very small pieces, about 30 seconds. Add the remaining 3 cups cold, fresh water. Let mixture sit at room temperature about 4 hours. (Or you can refrigerate it overnight.) Stir occasionally.n
• Strain through several layers of cheesecloth into a pitcher. Refrigerate until chilled, about 2 hours. Serve topped with a dusting of cinnamon.n

CHEF JOHN'S HORCHATA

Steps:

• Place rice, almonds, cinnamon stick, and sugar in a blender. Pour in about 4 cups of the water. Pulse on and off to start. Then blend on high speed until ingredients have been chopped up into very small pieces, about 30 seconds. Add the remaining 3 cups cold, fresh water. Let mixture sit at room temperature about 4 hours. (Or you can refrigerate it overnight.) Stir occasionally.n
• Strain through several layers of cheesecloth into a pitcher. Refrigerate until chilled, about 2 hours. Serve topped with a dusting of cinnamon.n

CHEF JOHN'S HORCHATA

Steps:

• Place rice, almonds, cinnamon stick, and sugar in a blender. Pour in about 4 cups of the water. Pulse on and off to start. Then blend on high speed until ingredients have been chopped up into very small pieces, about 30 seconds. Add the remaining 3 cups cold, fresh water. Let mixture sit at room temperature about 4 hours. (Or you can refrigerate it overnight.) Stir occasionally.n
• Strain through several layers of cheesecloth into a pitcher. Refrigerate until chilled, about 2 hours. Serve topped with a dusting of cinnamon.n