How do i make horchata?!
Answers: how can i make this at home how much of what will i need and how do i mix it all together thanks
Horchata
1 quart nonfat milk
2 quarts water
4 cinnamon sticks
1/4 cup rice flour or 1/3 cup raw white rice crushed to a powder in blender
3/4 cup sugar
1 tablespoon vanilla extract
Pour the milk into a wide skillet and bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduced by half, 2030 minutes. Strain into a large saucepan and add the water and cinnamon sticks.
Bring to a boil, reduce to a simmer and cook 5 minutes. Remove from the heat and let sit 15 minutes. Remove the cinnamon sticks and reserve.
Combine the rice flour, sugar and vanilla in a bowl. Pour in the milk mixture and whisk to
incorporate well. Refrigerate at least 4 hours. Then pour the liquid into a pitcher, discarding the sediment that has settled on the bottom of the bowl. Serve cold over ice, with cinnamon sticks as stirrers.
http://www.foodnetwork.com/food/recipes/...
Lola's Horchata
INGREDIENTS
1 cup uncooked white long-grain rice
5 cups water
1/2 cup milk
1/2 tablespoon vanilla extract
1/2 tablespoon ground cinnamon
2/3 cup white sugar
DIRECTIONS
Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.
Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.
Mexican Horchata
Ingredients
1 cup long-grain rice
4 cups milk
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
ice
Directions
1. Place the rice in a bowl with enough hot water to cover.
2. Let the rice sit overnight.
3. . Next day, remove the water.
4. Place 1/2 cup of rice, and 2 cups milk in a blender.
5. Blend until rice is all ground up.
6. Mix in 1/4 cup sugar,
7. 1/2 tsp. vanilla,
8. 1/4 tsp. cinnamon.
9. Do the same with the other half of the ingredients.
10. Strain through cheesecloth (or whatever).
11. Serve over ice.
(*-*)
1 cup long grain white rice
2 cups skinless almonds
1-inch piece cinnamon bark
8 cups water
1/2 cup sugar
1/4 teaspoon vanilla extract
Ice cubes
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. Enjoy over ice.
the real stuff like that you can't buy here in america or not? you can get a package of the stuff to blend up and add water or milk to from walmart. but the real stuff is made from re used water that they cook the rice in and save the water and cook more rice in and cook some more in it. then they add the sugar and cinnamon and stuff. it tastes completely different than the stuff you can order at a restruant.
Mexican Horchata
A refreshing cold drink made of rice, almonds, cinnamon (canella), lime zest and sugar. This drink is rumored to be a cure for a hangover and is frequently served at breakfast time. Even though the drink has a milky appearance it is completely dairy-free.
History
According to Sophie Coe in America's First Cuisine's, horchata was an old-world drink brought to the new world by the Spaniards and later enjoyed too by the Aztecs. In Spain horchata was made with with ground melon seeds but given the seeds were not available in the new world the Spaniards substituted the readily available squash seeds. Later almonds and rice were brought to the new world and incorporated into the drink as it is prepared today.
Serves: 6 - 7
I N G R E D I E N T S
6 tablespoons rice
6 ounces (about 1 1/4 cups) blanched almonds
1 inch cinnamon stick (canella)
3 "2-inch" strips of lime zest (rind only, not the white pithy part) 3/4" long
1 cup white granulated sugar
I N S T R U C T I O N S
The traditional way to make horchata is with a metate y mano. For those of us less adventurous, or simple those with less time, we can use a blender.
Pulverize the rice using a metate y mano or your blender. Grind the mixture as smooth as possible. Combine the rice with the almonds, cinnamon and lime zest. Let this mixture stand overnight (minimally 6 hours).
Place the mixture in the blender jar and blend for at least 3 - 5 minutes until the mixture is smooth and no long has a gritty texture. Add 2 cups of water and blend again for just a few seconds. Place a large sieve over a mixing bowl. Line the sieve with 3 layers of damp cheesecloth. Pour in the rice mixture, a little at a time and keep stirring to help the mixture go through the sieve. Once all the liquid has passed through to the bowl gather the cloth together at the top, give it a twist and squeeze out any additional liquid.
Now add 2 more cups of water and stir in as much sugar as you'd like, to taste. If the mixture is too thick, add some additional water.
Cover and refrigerate. The drink should keep several days, refrigerated.
Serve in a tall glass over ice.
mexican beverage kit
This Mexican Beverage Kit is available at GourmetSleuth.com. View All Mexican Cooking Tools in our catalog. We sell molcajetes, tortilla presses, lemon squeezers, molinillos, metates, all the essential Mexican products.
metate y mano, available for sale at gourmetsleuth.com
More Mexican Recipes, Foods, Cooking
Articles - Learn about Mexican Cooking Tools and ingredients
Buy- Mexican Cooking Tools
Buy-Mexican Ingredients
Mexican Foods Dictionary
Mexican Tortillas and Breads Recipes
Mexican Salads and Vegetables, Beans and Rice Recipes
Mexican Poultry Recipes
Mexican Meat Recipes
Mexican Fish Recipes
Mexican Eggs and Cheese Recipes
Mexican Dessert Recipes
Mexican Drinks and Beverages Recipes
Mexican Appetizers, Salsas and Snacks Recipes
Listing of all Mexican All Recipes (Over 300)
Home | FAQ | Members | Help | Search | Privacy Policy | Advertise | Site Map
Copyright ?2001 - 2008 GourmetSleuth.com All rights reserved