Spanish Horchata Recipes

HORCHATA RECIPE

Steps:

• In a mixing bowl, add the rice, whole milk, sweetened condensed milk, cinnamon sticks.
• Pour hot water into the mixture and stir until the sweetened condensed milk dissolves.
• Allow mixture to come to room temperature. Cover the bowl with plastic wrap then refrigerate the mixture for a minimum of 2 hours. Refrigerate up to 12 hours for a more concentrated flavor.
• Uncover the mixture. Remove the cinnamon sticks and discard.
• Strain the mixture to separate the rice. Reserve the liquid.
• Add the rice and 1.5 cups of the strained liquid to your blender. Blend for 3 minutes until the rice is liquefied.
• Strain the blended rice back into the reserved liquid. Blend the horchata mixture again if the mixture is gritty.
• Serve over ice with a sprinkle of cinnamon.

HORCHATA

Steps:

• Pour the rice, cinnamon sticks, and 2 cups of water into the bowl of a blender; blend until the rice and cinnamon sticks begin to break up. Add the remaining 2 cups of water and let rice mixture stand at room temperature overnight.
• Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, and sugar into the rice water. Chill and stir before serving over ice. Add a sprinkle of cinnamon on top when serving if desired.

HOW TO MAKE HORCHATA

Steps:

• Bring 4 cups of water to a boil (in a kettle or a sauce pan).
• In a large heat-safe bowl add the dry rice, almonds, cinnamon stick, and salt. Pour the boiling water over the rice mixture. Stir well. Then cover and refrigerate for at least 2 hours. (Could be overnight.)
• Pour the rice mixture into the blender, including the cinnamon stick. Puree until very smooth.
• Set a fine mesh strainer (sieve) over a 10-cup measuring pitcher. Pour the rice mixture into the strainer. Allow the liquid to pour through, removing any remaining debris.
• Stir in the sweetened condensed milk, evaporated milk, and vanilla extract. Add additional cold water, until you have 9-10 cups for horchata total. (9 cups for extra-thick horchata. My kids like it a little thinner.)
• Chill until ready to use. Stir before serving. Serve over ice as-is, or with a shot of rum.

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.

MEXICAN HORCHATA

Steps:

• Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours. *Please see NOTES
• The next day, pour the rice, cinnamon, and water into your blender and process until it becomes a smooth, watery paste.
• Using a strainer or sieve, strain the mixture into a wide mouth pitcher, stirring to help the liquid pass through.
• Add the milk (if using), vanilla extract, and the rest of the water. Stir in the sugar, adjusting the amount to fit your taste. Let the drink chill in the refrigerator. Stir the Horchata before serving, since the rice mix tends to settle at the bottom. Serve in glasses with ice cubes.

SPANISH HORCHATA

Steps:

• Soak the tiger nuts in water for 12 to 24 hours.
• Drain and rinse the tiger nuts.
• Blend them with 2 cups of water (500 ml). Place the mixture in a glass jar, add a cinnamon stick, and the peel of a lemon. Let the mixture stand in the fridge for at least 2 hours.
• Strain the horchata using a nut milk, a cheesecloth, or a napkin and blend it with the dates and the remaining water (2 cups or 500 ml).
• Let stand in the fridge until it's cold.
• You can serve the horchata with some ground cinnamon on top. Feel free to add ice too.