This Horchata Mexican beverage is an a somewhat smooth, non-alcoholic agua fresca season made with cinnamon and rice and is impeccably reviving.
This Horchata Mexican beverage is an a somewhat smooth, non-alcoholic agua fresca season made with cinnamon and rice and is consummately reviving.
HORCHATA MEXICAN DRINK
At many authentic taquerias you may see substantial glass containers or containers holding gallons of vivid agua fresca flavors. On the off chance that you have never known about agua frescas, it truly means “new waters” and they are revitalizing, light non-mixed drinks made for the most part with water improved with a little sugar and seasoned with anything from organic product, to nuts, to blossoms, to rice. Hibiscus agua fresca (or agua de Flor de Jamaica) is one of my most loved flavors, alongside the exemplary cinnamon and rice horchata (articulated or-CHAH-tah, with a quiet ‘h”).
A pictures of glasses of hand crafted horchata produced using a simple horchata formula, encompassed by sticks of cinnamon.
When I was arranging our Mexican party feast, I needed to serve something to drink other than Brazilian Limeade, which, while delectable, isn’t actually really Mexican. That is the point at which those containers of smooth white horchata spotted with modest bits of cinnamon rung a bell.
This simple horchata formula has an extraordinary equalization of velvety rice and cinnamon enhance, with only somewhat vanilla to round things out. And keeping in mind that a bona fide horchata formula is without dairy, I like to add a little milk to mine equitable to make it somewhat creamier. Simply don’t run excessively far with the milk or the sugar on the grounds that horchata is extremely a watery rice drink, not a milk drink, and it should just be daintily improved.
- 1 1/3 cups uncooked white long-grain rice
- 2 whole cinnamon sticks
- 4 cups water
- 1 cup milk
- 2 teaspoons vanilla
- 1/2 cup granulated sugar
- Ground cinnamon, for garnish
- Combine the rice, cinnamon sticks, and 2 cups of the water in a blender. Blend until the rice and cinnamon sticks are roughly ground up (1 to 2 minutes). Add the 2 remaining cups of water and blend again.
- Let the rice mixture soak at room temperature at least 8 hours, or overnight.
- Once the rice mixture has soaked for at least 8 hours, pour through a fine mesh strainer into a pitcher. Discard the rice and cinnamon stick solids and rinse the strainer well. Strain the mixture again one more time, just to make sure the horchata isn’t gritty.
- Stir in the milk, vanilla, and sugar, then chill ready to serve. Serve over plenty of ice with a sprinkle of ground cinnamon on top.