Horchata (I)
10m prep 0s cook 10m ready
6 servings Aside from a lime-garnished Mexican lager, this sweetened and spiced grain and nut milk is the best accompaniment to tacos we know. One of our testers turned her leftover horchata into popsicles, which we think is a fabulous idea!
Ingredients
- ½ cup white rice
- ½ cup slivered almonds
- ½ cup sugar
- 1 stick canela or 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- (1-inch-wide strip lime zest)
- (1 vanilla bean, split lengthwise)
- 4 cups boiling water
- 2 cups cold water
- 1 teaspoon vanilla if not using the vanilla bean
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- ½ cup white rice
- ½ cup slivered almonds
- ½ cup sugar
- 1 stick canela or 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- (1-inch-wide strip lime zest)
- (1 vanilla bean, split lengthwise)
- 4 cups boiling water
- 2 cups cold water
- 1 teaspoon vanilla if not using the vanilla bean
Let's Cook
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Step 1.
Finely grind in a blender: ½ cup white rice
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Step 2.
Add: ½ cup slivered almonds; ½ cup sugar; 1 stick canela or 1 teaspoon ground cinnamon; ¼ teaspoon salt; (1-inch-wide strip lime zest); (1 vanilla bean, split lengthwise)
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Step 3.
Pour over the almond-rice mixture in the blender: 4 cups boiling water
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Step 4.
Let sit overnight. Blend the mixture until smooth, about 3 minutes on high speed. Strain through a very fine-mesh sieve, a sieve lined with several layers of cheesecloth, or a nut milk bag. Stir in: 2 cups cold water; 1 teaspoon vanilla if not using the vanilla bean
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Step 5.
Serve over ice.
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