Horchata De Almendra Almond Horchata From Spain Recipes
ALMOND HORCHATA
Steps:
- In a blender combine all horchata ingredients except ice and let stand in blender 5 minutes. Blend mixture on low speed and gradually work up to high speed (use caution when blending hot liquids). Blend mixture on high speed 3 minutes. Add 2 cups ice and blend until melted.
- Pour mixture through a large sieve lined with a double layer of dampened cheesecloth into a bowl, stirring, and discard solids.
- Fill 4 tall glasses with additional ice and horchata and garnish with cinnamon sticks and lime zest. Flavor of horchata improves if made 1 day ahead and chilled, covered.
ALMOND MILK HORCHATA
This is not your traditional horchata recipe by any means. Our family was craving horchata so I searched this site for recipes but they were all so labor intensive. I was inspired to create an easy version and I think I succeeded. I hope you enjoy it as much as we do! It's like heaven in a glass - so sweet and creamy that it could even be served as a dessert! This is more of a Spanish version with the almond flavoring. K
Provided by melissacraddock
Categories Drinks Recipes
Time 4h5m
Yield 10
Number Of Ingredients 8
Steps:
- Mix rice milk, almond milk, and condensed milk together in a gallon jug. Add vanilla and almond extracts and mix again. Pour about 2 cups into a bowl; add cinnamon and whisk well until mostly combined.
- Pour cinnamon mixture back into the jug and stir to combine. Add cinnamon sticks and refrigerate for at least 4 hours; overnight is best. Stir before serving over ice.
Nutrition Facts : Calories 188.8 calories, Carbohydrate 33.9 g, Cholesterol 13.3 mg, Fat 4.3 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 2.3 g, Sodium 84.6 mg, Sugar 21.4 g
HORCHATA DE ALMENDRA (ALMOND HORCHATA) FROM SPAIN
Real Horchata from Valencia is made with Chufa (Tiger Nut). Unfortunately, Chufa is not available (that I know of) in America. A suitable substitute for the Chufas are Almonds, which give the Horchata the same texture and similar taste. Horchata is not a dairy product and contains little fat, so it is often referred to as "the drink of the gods" for it's rich but low-fat flavor. From:[email protected]. I'm assuming that you'll start with blanched almonds and will use a food processor to grind them.
Provided by Annacia
Categories Beverages
Time 2m
Yield 2 1/2 liters
Number Of Ingredients 6
Steps:
- The first step is to remove the skins from the almonds.
- The best way to do this is to simply buy them already skinless.
- If none are available, you will have to boil the skins off.
- Put the almonds in a pot of boiling water and let sit until the skins become very soft.
- With time, the skins will dissolve or slide off easily when stirred.
- Boiling the almonds is a pain.
- Crush or otherwise pulverise the almonds into a coarse powder.
- If you boiled your almonds to get the skins off, then smash them (or put them in a strong blender while adding some water) into a mush.
- In a large bowl/container add the 2.5 liters of water with a pinch of salt.
- Slice and add the lemon.
- Now mix in the almond powder (or mush). Cover the container and let it sit at room temperature for 2 hours.
- When the two hours are up, add the sugar and cinnamon stick.
- Stir until sugar is completely dissolved.
- Strain the liquid with a fine cloth.
- This removes all of the larger particles of almond.
- Strain until texture is smooth (twice should do it).
- Keep the drink in your fridge and it will stay good for at least five days.
- For a truly divine experience, put some in your freezer until it is an icy slush!
Nutrition Facts : Calories 1972.8, Fat 104.3, SaturatedFat 8.1, Sodium 773.7, Carbohydrate 244.6, Fiber 22.5, Sugar 210.1, Protein 42.5
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