If you know me then you know your girl loves some horchata! I know that there are so many different recipes out there but this one is really close to my favorite that I would get at a taqueria (if your from the Bay my faves are the Mexican and La Piñata) being the perfect mixture of light and smooth. Many at home recipes call for milk or some type of dairy and this one does not.
All you need is:
½ cup long grain white rice
1 cup peeled almonds
1 cinnamon stick
5 cups water (divided)
1 teaspoon vanilla extract
½ cup sugar
Directions are as follows:
Place the rice in spice grinder and grind as finely as possible
Add ground rice, almonds, and cinnamon to a large bowl and mix
Add 2 cups of boiling water over the rice mixture
Cover and let soak for several hours or overnight (room temperature is fine)
Place the soaked rice mixture with liquid in blender
Blend on high until the mixture is smooth
Add the remaining 3 cups water, sugar, and vanilla to blender
Blend for 1 minute
Strain the horchata through a fine mesh strainer lined with a double layer of cheesecloth
Squeeze cheesecloth to extract as much of the liquid as possible
Pour horchata into a jug (if the horchata is too thick for your taste, stir in an extra cup of water)
Serve the horchata over ice (if you let it sit in fridge before serving stir well as it will tend to settle to the bottom as it sits)
Enjoy!
This is mine, yum! I just let mine sit for 2 hours before making it this time around and it was still perfect!
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