For those who've had horchata (or-CHA-ta) you know how good this creamy drink is at cooling the spicy heat of peppers. For those who've never tried it, you're in for a treat.
I'm not going to bore you with the history of it simply because it doesn't matter. (If you are interested, click here.) What is important is it's a creamy, dairy-free drink, perfect on hot days or served with spicy foods. It's also fantastic with a shot of rum.
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The main ingredients are rice, nuts, cinnamon and sugar. Many kinds of nuts can be used. Some people use cashews but I prefer the taste of almonds. Try them both and see which you like better.
The thickness of the final drink is a matter of personal taste. Some prefer it on the watery side; in that case all the cold water listed below should be added. If you prefer a creamier drink then only 2 cups of the cold water should be used.
How sweet it is seems to also be debateable. In many Mexican recipes, the amount of sugar is pretty high, but in American versions the sugar has been reduced. I'd start out with 1 cup of sugar and add more if you like it sweeter.
Horchata
3/4 cup medium-grain rice
2 cups blanched almonds
1 2-inch cinnamon stick
1 lime, zested
4 cups hot water
2 to 3 cups cold water
1 to 1 1/2 cups sugar
Process rice in a blender 2 to 3 minutes to form a powder. Transfer to a large bowl and add almonds, cinnamon, lime zest and hot water. Cover and let stand at room temperature 8 hours.
Pour entire mixture in blender and process 3 to 4 minutes or until completely smooth. Add 2 cups cold water and 1 cup sugar and process briefly. Pour mixture through a fine sieve. Taste and add additional cold water and sugar until desired thickness and sweetness is achieved.
Cover and refrigerate until ready to serve over ice. Serve with a cinnamon stick, if desired. Yield: approximately 3 quarts.
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