Saturday, October 13, 2007


1 cup long grain white rice
2 cups skinless almonds
1 inch cinnamon bark
8 cups water
1/2 cup sugar
1/4 teaspoon vanilla extract

Wash and drain the rice.

Using a spice grinder (an electric coffee grinder works well too), grind the rice until fine; combine with the almonds and cinnamon bark.

Add 3 1/2 cups water and let sit overnight, covered.

Blend rice mixture until smooth using a blender.

Add 2 1/2 cups of water and continue blending.

Add sugar and vanilla extract.

Strain horchata into a bowl first using a metal strainer and then a double layer of cheesecloth; finish with up to an additional 2 cups of water until it achieves a milky consistency.

Serve cold or over ice.

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