Lolas Horchata Recipes
LOLA'S HORCHATA
A very easy way to make great horchata!
Provided by LOLA
Categories Breakfast and Brunch Drinks
Time 3h10m
Yield 6
Number Of Ingredients 6
Steps:
- Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.
- Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 48.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 16 mg, Sugar 23.3 g
LOLA'S HORCHATA
Horchata has always been a favorite of my daughter since she was a little girl. This easy version is from Allrecipes.com. Hopefully Lola does not mind me posting it here.I like mine with less cinnamon, so you might start off with a tsp. cinnamon and see if it is enough.
Provided by cookiedog
Categories Beverages
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute.
- Let rice and water stand at room temperature for a minimum of 3 hours.
- Strain the rice water into a pitcher and discard the rice.
- Stir the milk, vanilla, cinnamon, and sugar into the rice water.
- Chill and stir before serving over ice.
Nutrition Facts : Calories 216.3, Fat 1, SaturatedFat 0.5, Cholesterol 2.9, Sodium 17.8, Carbohydrate 48.5, Fiber 0.8, Sugar 22.4, Protein 2.9
LOLA'S HORCHATA
Categories Rice
Number Of Ingredients 6
Steps:
- Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute.
- Let rice and water stand at room temperature for a minimum of 3 hours.
- Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water.
- Chill and stir before serving over ice.
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- Wash and drain the rice. Place the rice, cinnamon sticks (see note #1 below) and 4 cups of water into a bowl. Cover the bowl and refrigerate overnight (preferably) or a minimum of 4 hours.
- Once you'r read to blend the rice, remove most of the cinnamon sticks but it's okay to leave small pieces with the rice.
- Blend the rice in two separate batches by adding 1/2 of the rice & water with some of the cinnamon stick left behind. Puree until it's very smooth and it forms a paste like texture. About 4 minutes long.
- Using a very fine strainer (or some cheese cloth) pour the blended mixture over a pitcher. Strain out as much liquid as possible, pushing on the solids with a spatula or spoon.
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