My Horchata Recipe is a refreshingly delicious rice based Mexican drink made with milk, cinnamon, sugar and vanilla extract. Served over ice and a dusting of ground cinnamon will quench your thirst.Visit my website: http://www.cooking-mexican-recipes.comMy Free Newsletter: http://www.cooking-mexican-recipes.com/food-ezine.htmlConnect with me on FACEBOOK yet? http://www.RobinInTheKitchen.comTWITTER: https://twitter.com/#!/Robin_Rockin Horchata is an easy drink to make but you do need to start 24 hours before you intend to drink it. Other than that it is very easy to make.There are many versions of horchata depending on it's country of origin. For example, the version from Spain uses tigernuts, water and sugar.Latin America has many different variations. For Mexico, which is the version I am making, it's rice, cinnamon, and vanilla.Other ingredients that may be used are almonds, cashews, sesame seed, and peanuts. Some versions use milk, condensed milk, and evaporated milk. And some don't. It's really all over the place in terms of ingredients used.Like I said I'm using the Mexican version sometimes called agua de horchata. Here are the ingredients:1 1/4 cup long grain white rice3 cups water1 cup milk1/4 cup half and half3 cinnamon sticks1/3 cup sugar1 1/2 tsp. vanilla extractDirections:Place the rice into a blender, or coffee grinder and blend to just break up the rice into smaller pieces.Pour the rice into a strainer and rinse with cold water until the water runs clear. Place the rice in a container and add the water and cinnamon sticks.Place in the refrigerator for 24 hours.Strain the liquid water into another container/pitcher. Discard or save the rice for another use.Add the milks, sugar, and vanilla to the water/cinnamon mixture. Stir until the sugar is completely dissolved.Pour horchata over ice into your favorite glass and dust with ground cinnamon. Enjoy!WARNING: I tried making this recipe where you blend the rice and cinnamon completely in the blender after it soaked over night. The result was horrible. After two attempts of straining with a fine strainer and cheese cloth, I could not get rid of the chalky taste and had to throw it out. My advice is to NOT blend the water, rice and cinnamon and then try to strain it. Just soak the rice and cinnamon and strain that and it will be awesome. Just make sure you soak it over night to really infuse the flavors.Here is my rice pudding recipe for that left over rice: http://www.youtube.com/watch?v=YA4ggIF9leYClick here for my playlist of drinks you may enjoy! http://www.youtube.com/playlist?list=PLrvAwHGrBMttPzCquEyejt7BgwrO9FZ3XThanks for watching!Rockin RobinP.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link: http://www.youtube.com/watch?v=V9vuxzi6FVwMusic by Kevin MacLead http://incompetech.com/. License terms:http://creativecommons.org/licenses/by/3.0/http://creativecommons.org/licenses/by/3.0/legalcode
