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Agua de Horchata
A refreshing and creamy Mexican beverage made from soaked rice, almonds, and cinnamon. It's a delightful, sweet drink perfect for any occasion, especially when served chilled over ice.
đ§ Ingredienser
- 200 g Long-grain white rice(Rinsed well)
- 50 g Raw, unsalted almonds
- 2 whole Cinnamon sticks(Mexican cinnamon (canela) is preferred for its milder, sweeter flavor, but regular cinnamon sticks will also work.)
- 200 g Granulated sugar(Adjust to taste. Can substitute with piloncillo for a more traditional flavor.)
- 1 tsp Vanilla extract
- 2 L Water(Divided: 1 liter for soaking and blending, 1 liter for thinning.)
- for serving Ice
- for garnish Ground cinnamon
đšâđł Instruktioner
- 1
Rinse the rice thoroughly under cold running water until the water runs clear. In a large bowl, combine the rinsed rice, almonds, and cinnamon sticks. Add 1 liter of water. Cover the bowl and let it soak at room temperature for at least 4 hours, or preferably overnight. The rice and almonds should soften considerably.
â±ïž 4 hours (minimum) - 2
Drain the soaking liquid into a separate bowl, reserving the liquid. Discard the cinnamon sticks. Transfer the soaked rice and almonds to a high-powered blender. Add about half of the reserved soaking liquid (approximately 500ml). Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides of the blender as needed. This may take 2-3 minutes. The mixture should resemble a thick paste.
â±ïž 5 minutes - 3
Line a fine-mesh sieve with cheesecloth (or a nut milk bag). Place the sieve over a large pitcher or bowl. Pour the blended rice and almond mixture into the cheesecloth-lined sieve. Squeeze and press the cheesecloth firmly to extract as much liquid as possible. You should be left with a smooth, milky liquid. Discard the pulp left in the cheesecloth.
â±ïž 10 minutes - 4
Add the remaining reserved soaking liquid (about 500ml) to the pitcher to thin the horchata to your desired consistency. Stir in the granulated sugar and vanilla extract. Taste and adjust sweetness if necessary. If the mixture is too thick, add a little more water. If it's too thin, you can blend in a little more soaked rice (if you have extra) or simply serve as is.
â±ïž 5 minutes - 5
Cover the pitcher and refrigerate for at least 30 minutes to allow the flavors to meld and the drink to chill thoroughly. Serve the agua de horchata cold, poured over a generous amount of ice. Garnish each glass with a sprinkle of ground cinnamon.
â±ïž 30 minutes (minimum chilling)
đĄ Proffstips
- âFor an extra smooth texture, strain the mixture twice through the cheesecloth.
- âIf you don't have a high-powered blender, you may need to blend in smaller batches and for a longer duration.
- âAgua de Horchata is a traditional agua fresca, a popular non-alcoholic beverage in Mexico.
- âThis drink is wonderfully cooling and pairs perfectly with spicy Mexican dishes.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add shredded coconut (about 50g) to the blender with the rice and almonds for a coconut horchata.
- Incorporate a quarter of a ripe cantaloupe or honeydew melon into the blend for a fruity twist.