Horchata

0
The following two tabs change content below.
Brett is a communications and marketing professional who lives in New York City. He is also the bassist for the indie band Panama Wedding. Follow Brett on Instagram at @spigelbutt and listen to him embarrass himself on the streets of New York by clicking his name. Contact Brett at spigelbutt@gmail.com.

Latest posts by Brett Spigelman (see all)

Horchata-1

Horchata is always a go-to of mine when I order Mexican food. The light texture and subtle sweetness are wonderful complements to all of the strong spices and flavors found in delicious Mexican cuisine.

But what happens when you’re having taco night at your house and can’t order a glass? Thanks to the Magic Bullet, that problem is solved! This recipe produces a perfect horchata, all while schooling you on the process of soaking rice and cinnamon sticks.

Be aware that while this recipe is very simple, it involves letting rice soak in a water mixture for approximately three hours – make sure you start early!

horchata-2

horchata-3

horchata-4

horchata-5

horchata-6

 

horchata-8

horchata-10

horchata-11

Horchata

Ingredients

  • 1/2 cup long grain white rice
  • 1 cinnamon stick
  • 1/4 cup sugar
  • 4 cups water

Instructions

  1. Break cinnamon stick into small pieces.
  2. Add cinnamon pieces and rice to Magic Bullet and blend for ten seconds or so, until roughly blended.
  3. Set aside half of cinnamon and rice mixture. Combine other half of mixture with 2 cups of water in Magic Bullet and pulse until mixture is thoroughly chopped and blended into water. Pour into large bowl.
  4. Repeat step 3 with another 2 cups of water and the remaining cinnamon and rice mixture. We’re splitting it up to make more horchata and to get the most out of your rice!
  5. Combine both water mixtures in large bowl and let soak for three hours.
  6. Scoop out cinnamon and rice mixture and add to Magic Bullet. Blend for another ten to fifteen seconds (because the rice has softened, we’ll likely get a more thorough mixture out of the blend this way).
  7. Add cinnamon and rice mixture back to liquid and stir. Pour liquid through a cheesecloth into another pitcher or bowl.

Make sure you really squeeze the cloth and contents so you get all the juices out. You should be left with a dried, clumpy grain mixture, which you can discard.

Let it chill in the fridge for a bit before serving with ice. This is sure to spice up your normal taco night – sprinkle powdered cinnamon on top for an extra kick of sweetness!

email

Comments

comments