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Horchata
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes |Mexican cuisine
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4513023
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 lb uncooked rice
- 1 lb almonds, blanched and peeled
- 5 ea. cinnamon sticks
- 12 cups hot water
- 20 cups cold water
- 15 slivers lime peel, 2 inches in length
- 5 cups white granulated sugar
Directions
Soaking
- Thoroughly pulverize the rice in a blender.
- Transfer to a medium size bowl and add the almonds, cinnamon stick, and lime peel.
- Stir in 12 cups of hot water.
- Cover and let stand at least 6 hours or overnight.
Blending
- Place the mixture in the blender and blend for 3–4 minutes, until it no longer feels gritty.
- Add 10 cups cold water and blend until combined.
- Strain a little at a time using a chinois or strainer lined with cheesecloth.
Finishing
- Add 10 cups of cold water and stir in enough sugar to sweeten the drink to taste.
- If the consistency is too thick, add additional water.
- Cover and refrigerate. Stir before pouring.