Horchata De Morro Recipes
HORCHATA
Provided by Aarón Sánchez
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 4
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 DE MORRO
Horchata de morro is a popular Salvadoran drink made from a blend of spices and seeds such as morro, cocoa, sesame, peanut and others.
Provided by Renards Gourmets
Categories Drinks
Time 1h45m
Number Of Ingredients 12
Steps:
- Roast all the ingredients separately, taking care not to burn the rice.
- The roasting time is different from one ingredient to another and can be done in an oven, in a pan or on a hot griddle.
- Mix all the ingredients together in a food processor until obtaining a fine powder.
- It is important to mix them dry (without adding water), as the powder for the horchata can be kept to prepare the drink later and it will last longer, because all the ingredients will maintain their natural moisture.
- It is also recommended to keep the ground mixture in an airtight container which will keep the aroma longer.
- Add very cold water or very cold whole milk to the previously prepared powder.
- Add 1 tablespoon for ½ cup 9250 ml) of liquid (water or milk).
- Add the natural vanilla extract (optional).
- Stir for 1 minute.
- Filter the preparation through a cheesecloth.
- Sweeten according to taste.
HORCHATA DE ARROZ (RICE DRINK)
Refreshing rice drink with a hint of cinnamon. This version does not need to be boiled. Make a slush,if desired, by adding crushed ice. Enjoy!
Provided by LatinaCook
Categories World Cuisine Recipes Latin American Caribbean
Time 12h15m
Yield 4
Number Of Ingredients 6
Steps:
- Place the rice in a bowl with enough water to cover it and let it soak overnight.
- Strain the rice and discard the water. Stir the cold water and evaporated milk together. Place the drained rice into a blender along with half of the diluted milk. Blend until the rice is finely ground, about 30 seconds. Add the sugar, cinnamon, and vanilla; blend well. Pour in the remaining diluted milk; blend.
- Line a strainer with two layers of cheesecloth. Place the strainer over another bowl to catch the liquid. Strain the rice milk through the cheesecloth, discard the solids. Repeat the process if necessary. Serve over ice.
Nutrition Facts : Calories 396 calories, Carbohydrate 71.8 g, Cholesterol 27.4 mg, Fat 7.5 g, Fiber 0.8 g, Protein 9.7 g, SaturatedFat 4.4 g, Sodium 108.8 mg, Sugar 34.7 g
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