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Horchata is a refreshing drink enjoyed throughout Latin America. In Mexico, horchata is one of the most popular flavors of the famous aguas frescas, which are cold juices traditionally prepared in large glass jugs served over ice. The original horchata recipe came to Mexico from Spain, where it is made with tiger nuts and is called Agua de Chufa.
In this Mexican-style horchata recipe, almonds and rice are ground together with water, sugar and cinnamon, then strained to create a light but rich drink that comes close to the original Spanish flavor: not too sweet, creamy and dairy-free.
Ingredients
12 cups
water, divided
1¼ cups
blanched almonds (about 6 oz.)
1
cinnamon stick (about 2” long)
1 cup
sugar
Directions
Step 1
In large container, mix 6 cups warm water with rice, almonds and cinnamon stick. Cover and soak at least 12 hours, or up to 24 hours.
Step 2
Blend rice-water mixture with sugar in batches until rice is thoroughly ground (liquid will feel only slightly gritty between fingers), about 3 minutes per batch.
Step 3
Strain rice mixture into large pitcher through very fine mesh strainer lined with 2 layers of damp cheesecloth, pouring slowly and pressing on solids with spatula to extract as much liquid as possible. Discard any leftover rice-almond pulp. Stir 6 cups cold water into pitcher.
Step 4
To serve, thoroughly stir horchata. Pour into glass with ice.
New from Goya
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