Hello, dear followers!
Today is officially the first day of summer, and I want to celebrate by sharing a super refreshing drink recipe with you today. Horchata is a traditional Mexican drink made of rice milk flavored with cinnamon and almond, served very cold. I had my first glass last month for Cinco de Mayo and I loved it! It offers subtle and voluptuous flavors that go particularly well with very spicy food, as milk tends to appease the fire in your mouth. Here is an easy recipe to make horchata from scratch. By-the-book recipes require you to soak the rice overnight and cool down the drink for 4 hours before tasting. Since I am such a glutton, very few recipes that need to wait for so long make it to completion. I twisted the recipe a bit to make it faster, and it was still delicious! If you can find rice milk at your grocery store, then you just have to add the cinnamon, and it is instantaneously ready. I hope you appreciate the both the recipe and my personal interpretation of Frida Kahlo’s costume!
– 1 cup white rice
– 2 cups water
– 3 cups milk
– 3/4 cup sugar
– 1/3 cup almond powder
– 1 teaspoon vanilla extract
– 1 teaspoon of grounded cinnamon
– A clean filtering cloth
– Bring the water and the rice to boil in a pot. After 5 minutes, remove from fire and drain the water out.
– In a blender, purée the rice with the milk and the almond power, until you have the most liquid mixture possible (it takes at least 2 minutes).
– Use a clean cloth to filter the milk into a pitcher.
– Add the sugar, the cinnamon and the vanilla, mix in, and let it cool at least 30 minutes in the fridge.
– Serve cold with ice!