Traditional Horchata

Recipe by Cynna
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • The traditional way to make horchata is with a metate y mano(a tradiotonal type of mortar and pestle). For those of us less adventurous, or simple those with less time, we can use a blender.
  • Pulverize the rice using a metate y mano or your blender. Grind the mixture as smooth as possible.
  • Combine the rice with the almonds, cinnamon and lime zest. Let this mixture stand overnight or 6 hours minimum.
  • Place the mixture in the blender jar and blend for at least 3 - 5 minutes until the mixture is smooth and no long has a gritty texture.
  • Add 2 cups of water and blend again for just a few seconds.
  • Place a large sieve over a mixing bowl.
  • Line the sieve with 3 layers of damp cheesecloth.
  • Pour in the rice mixture, a little at a time and keep stirring to help the mixture go through the sieve.
  • Once all the liquid has passed through to the bowl gather the cloth together at the top, give it a twist and squeeze out any additional liquid.
  • Now add 2 more cups of water and stir in as much sugar as you'd like, to taste.
  • If the mixture is too thick, add some additional water.
  • Cover and refrigerate. The drink should keep several days, refrigerated.
  • Serve in a tall glass over ice.
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