If you don’t like horchata, please have yourself evaluated. Please. If you love horchata, you understand that this is a cure all to relieve that desert crispiness. No, you are not on fire. It’s just May. Drink some horchata:
Homemade Horchata
Makes about 7 cups
1 cup raw or blanched almonds)
2/3 cup white rice, uncooked (medium or long-grain preferred)
2 1/2 cups water + 3 cups water
one 3-inch cinnamon stick
2/3 cup sugar, or to taste*
1/2 teaspoon vanilla extract (increase to 1 teaspoon, or to taste, if you love vanilla)
in a bowl combine the almonds, uncooked rice, 2 1/2 cups warm tap water, cinnamon stick, cover and place in the refrigerator for 8 to 12 hours. Remove from the refrigerator, remove the cinnamon stick, and blend the mixture for 2 to 3 minutes on high speed, or until blended as smoothly as possible. Then add sugar (to taste), vanilla extract, 3 cups more water and blend again for 2 more minutes, or until mixture is as smooth as possible. If you’re not into grit, strain horchata. Refrigerate and serve (shake it a bit before pouring). You have up to five days to drink it up.
This article appears in May 17-23, 2012.
Absolutely LOVE Horchata, that ever-so-tasty rice drink! Tastes even better than a “Leche snowcone” I once had! Highly recommended!
I used to make a lot of horchata when I was a teen, then i lost my V-card
YUMMY and so GOOD! Who doesn’t love some ice cold horchata?