Guess what, horchata is amazing. It’s delicious. It’s easy to make. We have it around here in the Mexican and Salvadorian restaurants which is how I developed a taste for it. My recipe here adds coconut which is not traditional.
Horchata is perfect on a hot day. Make the first step the night before to serve dinner guests with spicy Mexican fare. Just make sure to keep everyone away from it in the meantime.
1 1/3 cup uncooked white long-grain rice
1/2 cup dried, unsweetened coconut
2 cinnamon sticks
5 cups water
1 cup milk
2 teaspoons vanilla extract
1/2 cup white sugar
Put the rice, two cups of water, and the cinnamon sticks in a blender. Pulse until the rice and cinnamon are roughly ground. Add the remaining water to the blender, stir, and put in the fridge overnight. Strain the mixture through a sieve and add the milk, vanilla, and white sugar. Serve ice-cold.
Hey, stealer face! (WANT!)
Thee did not invent horchata, Paige.
I think this would end up just fine with ground cinnamon. Oh – and I put a handful of coconut in it too. Dang, I have to go back and fix the recipe. Back in a sec.
Coconut sounds awesome. Maybe Evan would want it then.
What is Evan’s objection to horchata? My brother is a cinnamon-hater. Maybe I can come up with a substitute and make a Birlo-friendly version.
Oh, no objection, just not something he craves. He’d always have a taste, but where for me a taste = chugging the whole thing, for him it was just “mmm, that’s pretty good!” He LURVES coconut though!