Pineapple Horchata Mexico Recipes

HORCHATA

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.

AUTHENTIC HORCHATA

Steps:

• Grind rice into very fine, cornmeal-sized pieces using a blender or coffee grinder.
• Transfer ground rice to a medium bowl, pour warm water on top, and drop in cinnamon sticks. Cover and refrigerate, 8 hours to overnight.
• Remove the cinnamon sticks. Place mixture back in the blender and puree until as smooth as possible.
• Line a sieve with a couple layers of cheesecloth and strain the mixture. Squeeze cloths to extract as much flavor as possible.
• Stir in milk, sugar, and vanilla extract until sugar has dissolved. Chill completely, at least 2 hours.
• Serve over ice, garnished with cinnamon.

PINEAPPLE HORCHATA(MEXICO)

Steps:

• Trim and core the pineapple, adding the pieces to a large pot(just use core and skin trimmings-so thrifty!).
• Sprinkle in the rice and water. Mix it up good.
• Let simmer, covered, for 30 minutes. Remove the skin and core, then puree the rice water with up to 2 cups cubed pineapple.
• You can use an immersion blender, or a regular blender but be careful - cool before blending.
• Strain the horchata and whisk together with as much sugar as you'd like. One cup is about right.
• You may drink this straight and it will be a smoothie consistency, or you can dilute it with water to make a thinner cocoction.
• Either way , add a spear of sweet pineapple.

PINEAPPLE SALAD - MEXICO

Steps:

• Mix the pineapple, jicama and onion together and set aside.
• Drizzle the pineapple mixture with the honey dressing, to taste.
• Serve, garnished with the avocado slices, and the pecans.