Cinnamon Almond Horchata

For May’s Cook Book Club, we’re using ‘Mexico, One Plate at a Time’ by Rick Bayless.  

Jim and I love Mexican cuisine, what we’ve enjoyed on our travels to the country, as well as what friends have made us, and what we’ve enjoyed when eating out.  Okay, eating out may not count every time in years past, since what we up here have historically called Mexican, is probably more of a Tex-Mex interpretation of it, not even close to what we know as fabulous Mexican cuisine today.

I won’t get into our first encounter with authentic Mexican tacos- I’ll leave that for another post.  Needless to say, our eyes were opened to the way they actually eat in Mexico, and we loved it.  And thankfully, in the past 10-15 years, North America has been introduced to so many authentic, wonderful dishes from Mexico, from Mexicans themselves, and those who’ve taken the time to explore the cuisine, beyond the box of dry taco shells and taco sauce in a pouch.

One of the first recipes that the book compelled me to try was Rick’s recipe for Horchata.  Funny, it’s not something I had come across until we went on our honeymoon to Cancun, or maybe I did, but didn’t try because I was too busy enjoying margaritas!  It’s a lovely drink made from rice and almonds soaked overnight, and blended up with sugar and milk.  After I had tried making my first batch, I was totally hooked.

There is something so creamy, sweet and yet light about this drink.  At first I was surprised that it was meant to be a cold drink.  But now I can totally see why.  It is soooo refreshing over ice.  Rick shows us that in Mexico they will actually pour it over melon balls!  And then I thought, I bet it would be amazing with rum.  Yeah, I went there.  It was!!  Kinda like a Pina Colada.  And then I learned that I wasn’t the first one to do this.  Apparently the RumChata is a real thing.  I wasn’t that brilliant after all. I’ve also tried it with tequila and triple sec and some fresh squeezed orange juice- how sublime.  So this is a keeper of a drink.  Both for morning breakfast (without the alcohol, right?), or afternoon cocktails!

You can totally switch this up, adding grated or flaked coconut to the rice and almonds, and changing the milk to coconut milk.  Check out the ice cream that I made using this horchata… Horchata Candied Almond Ice Cream

Disclaimer:

The result is thick and creamy if following Rick Bayless’ directions.  I don’t mind this, even if it means a bit of grit in my drink, and of course, shaking the jar before pouring.  However, if you want to double or even triple strain it for a smoother result, I totally understand.  I do this when using it to serve with cold brew coffee etc.

Bonus: Save the squeezed out pulp to add to smoothies or oatmeal!

Final Thoughts

It’s great to have some drink recipes on hand for when you want to be refreshed on a hot day, when company comes over, or just for something healthy to sip on (you can totally control how sweet you make the Horchata)  I can totally see having even a half size recipe ready to go in the fridge at a moment’s notice.  Here’s hoping you’ll enjoy adding this to your collection! Ole! 

Love Jen

Print

A creamy, refreshing cooler made from soaked and ground almonds, and rice, hailing from Oaxaca. Add some rum or tequila, and it's a fabulous cocktail!

Course Drinks

Cuisine Mexican

Keyword almonds, cinnamon stick, rice

Prep Time 15 minutes

soaking time 1 day

Servings 8

Ingredients

• 2/3 cup (5 oz) rice I used long grain brown rice, but you can use white and medium grain.
• 1 1/4 cups (6 oz) blanched almonds
• 3 inch piece of cinnamon
• 2 1/2 cups water
• 2 cups milk you can use almond, coconut or cow's milk
• 1 cup sugar or to taste

Instructions

1. In a large bowl combine the rice, almonds and cinnamon stick.  Add the water.  It should be hot water from a kettle that has been cooled down a bit.  

   Cover and refrigerate overnight. (I let it sit for an extra night- 36 hours, which I think helps in the grinding of the cinnamon stick) If you don't want to wait as long, just remove the cinnamon stick before blending.

2. Pour the mixture into a blender and add the sugar.

   Blend on high for several minutes, or until the mixture is as smooth as it will possibly get (it will still have a hint of grittiness, this is fine)

3. Strain through a fine mesh sieve (or a sieve line with cheesecloth) You can avoid any grit or pulp in the final drink by not pressing as vigorously. I don't mind it. It will just mean shaking the bottle etc before using. Feel free to strain a second or even third time if you want.

4. Pour into a glass jar with a lid, and add the remaining milk.  Taste to see if you want to add more sugar.

5. Serve over ice.  Shake well before using. In Oaxaca they serve it with cubed cantaloupe and broken pecans.  

Recipe Notes

If you find it too thick, feel free to thin it out with more milk or even water.

You could easily make this into a rum cocktail by adding 1 or 1 1/2 oz of rum of choice and ice to a tall glass before pouring in the horchata.  Grate some extra cinnamon on top, or how about some flaked coconut?

You can also make a cocktail using 1 oz of tequila, 1/2 oz of triple sec, and a splash or more of orange juice.  In a tall glass over ice.  Just add an umbrella!

Adapted from 'Mexico One Plate at a Time' by Rick Bayless.