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home > recipes > beverages > mexican horchata
Serves 6 - 8. 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 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 Horchata


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keyword: mexican
keyword: horchata
ethnicity: mexican
recipes for beverages
recipes by amanda
Email Address:
(posted November 6, 2007)

Serves 6 - 8.

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

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.


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