Monday, September 12, 2011
This recipe makes for a richer and thicker version of traditional horchata. To lighten it up a bit, substitute a couple cups of the milk for more water, or use skim milk!
Makes about 1.5 gallons
1-3/4 cups long grain white rice
1 cup blanched almonds
9 cups water
4 cinnamon sticks
4 cups milk
3/4 cup sugar
1 can sweetened condensed milk
1 teaspoon salt
3 teaspoons vanilla extract
Blend rice, almonds, cinnamon sticks and as much water as you can fit in a blender or food processor until rice and cinnamon is broken down into a sand like consistency. Combine with remaining water in a bowl and refrigerate at least 5 hours, preferable over night. The rice starts to release its starches and settles at the bottom so give it a good stir every so often!
Combine milk, sugar, sweetened condensed milk, salt and vanilla till sugar is dissolved.
Strain the rice mixture through a fine mesh sieve. Combine with the sugar milk mixture.
At this point, I funnel the horchata back into empty milk jugs and continue to flavor to taste; a little more cinnamon or a little more vanilla. Whatever you like! Make sure to give it a good shake every time you pour to stir up all the good stuff that settles on the bottom!
Posted by Theresa Rountree at 2:54 PM