Authentic Mexican/Oaxacan horchata recipe?!
Answers:
Yum, I love horchata.
"This recipe is based on the version served at the nationally famous Casilda's Aguas Frescas stand in Oaxaca, where the crushed pulp of the tiny cactus fruit (jiotilla) is often stirred in to make the liquid pink. Their version relies in good part on the almonds to give it richness and body. I was forewarned that only hand-grinding on the metate would make it good; that's close to the truth, but I did finally come up with a blenderized version that works. This drink is light but rich - - exceptionally good hot-weather party fare, poured over ice."
HORCHATA
Makes 1.5 quarts, 6 servings
6 tablespoons rice
6 ounces (about 1 1/4 cups) blanched almonds
1 inch cinnamon stick
Three 2-inch strips of lime zest (colored rind only), 3/4 inch wide
About 1 cup sugar
1. Soaking the rice and almonds: Thoroughly pulverize rice in a blender or spice grinder. Transfer to a medium-size bowl; add almonds, cinnamon stick, and lime zest. Stir in 2 1/4 cups of hot tap water, cover and let stand at least 6 hours or, preferably, overnight.
2. Blending and straining: Scoop mix into blender jar and blend for 3 minutes, until it no longer feels very gritty. Add 2 cups of water, blend for a few seconds more. Set a large sieve over a mixing bowl and line with 3 layers of dampened cheesecloth. Pour in almond-rice mixture a little at a time, gently stirring to help the liquid passs through. When all has been strained, gather up the corners of the cheesecloth and twist them together to trap the dregs inside. Squeeze the package firmly to expel all the remaining liquid.
3.Finish: Add 2 cups of water. Stir in enough sugar to sweeten the drink to your taste. If the consistency is too thick, add additional water. Cover and refrigerate until ready to serve. Stir before pouring.
This will keep for five days or more in the fridge.
{Optional tip but probably not for school, hah! : Add 1/3 to 1/2 cup light or golden rum to finished drink.}
Good luck and enjoy! :)
Most is either made with broken rice or rice flour, cooked with the sugar, cinnamon and almonds, it is faster to make it with the rice flour, and for 30 people I would make 2 gallons.