Prep 25 mins
Cook 0 mins
Horchatas are whitish refreshing beverages usually made with rice, but can also be made from ground almonds and/or cantaloupe seeds.
- Soak the rice overnight in the water with the cinnamon strips.
- Next day discard cinnamon strips.
- Process in blender in 3 batches with evaporated milk and soaking water. Pass through sieve after each processing.
- Pour into a pitcher, add theskim milk, sweeten, add vanilla and mix well by stirring.
- Refrigerate until serving time.
- Sprinkle a little cinnamon on each serving just before drinking.
I did an experiment using brown rice for one batch and white rice for the other and detected no difference in taste, texture or even the color. The only difference with using brown rice is that it is healthier. In the soaking water with the rice I also added 2 heaping tablespoons of slivered almonds. When ready to pour the horchata in drinking glasses I would strongly recommend using a small sieve to catch any bits of rice that may have not been sieved out. Each batch had 1/3 cup of unbleached sugar and about 1 whole tablespoon of grated piloncillo. We enjoy the sprinkle of cinnamon on top. Instead of evaporated milk I opted to use Evaporated Milk for an easy homemade version. Very delicious and much, much better and fresher tasting than any horchata I've had in a restaurant. I think next time I might use jasmine or basmati rice for a different flavor.
Really delicious! I've never made this before, but I was craving it ever since I had a really good batch of it at a local mexican restaurant. I used fat free evaporated milk, and used the 12oz. can, other than that I didn't make any alterations to the recipe. I didn't have a sieve, or cheesecloth, but I had a french press for coffee, and that worked BEAUTIFULLY! :)
This was delicious! did follow the advice of another reviewer and used a clean panty hose to rid the drink of as much "grittiness" as possible. It turned out YUMMY!