HORCHATA
6 servings
Aside from a lime-garnished Mexican lager, this sweetened and spiced grain and nut milk is the best accompaniment to tacos we know. One of our testers turned her leftover horchata into popsicles, which we think is a fabulous idea!
I. Finely grind in a blender:
- ½ cup white rice
Add:
- ½ cup slivered almonds
- ½ cup sugar
- 1 stick canela or 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- (1-inch-wide strip lime zest)
- (1 vanilla bean, split lengthwise)
Pour over the almond-rice mixture in the blender:
- 4 cups boiling water
Let sit overnight. Blend the mixture until smooth, about 3 minutes on high speed. Strain through a very fine-mesh sieve, a sieve lined with several layers of cheesecloth, or a nut milk bag. Stir in:
- 2 cups cold water
- 1 teaspoon vanilla if not using the vanilla bean
Serve over ice.
II. A less authentic version that is tasty, easy to prepare, and much quicker.
Combine in a blender:
- 3 cups unsweetened almond milk
- 3 cups unsweetened rice milk
- ½ cup sugar
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
Blend until the sugar is dissolved. Serve over ice.