Dirty Horchata Recipes

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DIRTY HORCHATA



Dirty Horchata image

Horchata, a sweet cinnamon drink popular throughout Latin America, is typically made by soaking white rice in water, straining through a fine-mesh sieve to eliminate solids, if desired, then sweetening the liquid with sugar and cinnamon. But the horchata at Guisados, a chain of taco restaurants in Los Angeles, is different. It's made with whole milk and is served plain, or "dirty" with a shot of cold brew concentrate - and the chain sells up to 700 a day. This is an adaptation of its caffeinated version, and it serves a crowd. (You can leave out the coffee or halve the recipe, if you like.) Enjoy it with something spicy on a hot summer's day.

Provided by Kiera Wright-Ruiz

Categories     snack, non-alcoholic drinks

Time 15m

Yield 8 servings

Number Of Ingredients 6

2 cups uncooked long-grain white rice
1 (14-ounce) can sweetened condensed milk
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon
1/2 gallon whole milk
2 cups cold brew concentrate or espresso, for serving

Steps:

  • Add the rice and 2 1/2 cups water to a large container and cover. Soak at room temperature for a minimum of 8 hours.
  • Pour the rice and soaking liquid into a blender, and blend until all the rice is finely ground, 2 to 3 minutes. (If necessary, stop your blender periodically to prevent overheating.) Add condensed milk, nutmeg and cinnamon; blend until combined. Pour the mixture into a large pitcher or bowl. Add the whole milk and whisk until incorporated.
  • To serve, divide horchata among ice-filled glasses and top with cold brew concentrate, to taste (about 2 to 3 tablespoons cold brew for each cup of horchata).

HORCHATA



Horchata image

Provided by Aarón Sánchez

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 4

1 cup long-grain white rice, rinsed
1 cinnamon stick, preferably Mexican, broken into pieces, plus more for garnish
1/2 cup sugar, or to taste
1 tablespoon ground cinnamon, preferably Mexican, for garnish

Steps:

  • Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours.
  • Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill.
  • Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.

HORCHATA



Horchata image

Horchata is a refreshing summer drink. I learned this recipe a couple years ago from a Mexican coworker, and I was immediately addicted!

Provided by Lindsay W

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h15m

Yield 8

Number Of Ingredients 6

2 quarts hot water
½ cup white sugar
1 ½ teaspoons ground cinnamon
1 cup long grain rice
1 cup milk
ice cubes, for serving

Steps:

  • Pour sugar, cinnamon, and rice into hot water; stir until sugar dissolves. Cover, and let stand at room temperature for at least 3 hours, but preferably overnight.
  • Stir in milk, then puree with a hand blender, or in batches in a standing blender until the rice resembles fine sand. Strain through several layers of cheesecloth, or through a very fine strainer. Serve over ice.

Nutrition Facts : Calories 149.1 calories, Carbohydrate 32.8 g, Cholesterol 2.4 mg, Fat 0.8 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 24.5 mg, Sugar 14 g

HORCHATA



Horchata image

Horchata is a Latin American beverage that's made by soaking nuts and grains in water then seasoning the mixture with sugar and spices. The drink originated in Spain over 1,000 years ago, but many countries have their own regional variations. This is an adaptation of a Mexican version that's made with rice, sugar, cinnamon and almonds, which provide rich flavor and texture, but leave them out if you like. Serve horchata over ice alongside a plate of spicy food - or try this dirty horchata recipe for a caffeine kick.

Provided by Kiera Wright-Ruiz

Categories     non-alcoholic drinks

Time 15m

Yield 8 servings

Number Of Ingredients 4

2 cups uncooked long-grain white rice
1 cup whole raw, unsalted almonds (optional)
1 cup granulated sugar
1 tablespoon ground cinnamon, plus more to taste

Steps:

  • Put the rice, almonds (if using) and 8 cups water into a large pitcher or bowl. Cover container and let soak overnight (at least 8 hours) at room temperature.
  • Remove 4 cups liquid from the rice and almonds; reserve. Transfer the remaining liquid, rice and almonds to a blender, and blend, in batches if necessary, until solids are finely ground, 2 to 3 minutes.
  • Place a fine-mesh strainer over a large bowl and pour the ground rice and almond mixture into the strainer. Use a spoon to press the solids to extract as much liquid as possible. (You could also strain the liquid through a cheesecloth if you want your horchata to be extra smooth.) Discard the solids. Transfer the strained liquid to a large pitcher (or keep it in the bowl) and mix in the reserved 4 cups liquid from Step 2.
  • Add sugar and cinnamon, and stir well. Serve over ice and dust with ground cinnamon, if desired.

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