what is the recipe for Horchatta?

Answer 1

1 cup long grain white rice
2 cups skinless almonds
1 inch cinnamon bark
8 cups water
1/2 cup sugar
1/4 teaspoon vanilla extract

Using a spice grinder (an electric coffee grinder works well too), grind the rice until fine; combine with the almonds and cinnamon bark.
Add 3 1/2 cups water and let sit overnight, covered.
Blend rice mixture until smooth using a blender.
Add 2 1/2 cups of water and continue blending.
Add sugar and vanilla extract.
Strain horchata into a bowl first using a metal strainer and then a double layer of cheesecloth; finish with up to an additional 2 cups of water until it achieves a milky consistency.
Serve cold or over ice.

Answer 2

Traditional Horchata:

6¼ hours 6 hours prep
6 servings

6 tablespoons rice
6 ounces blanched almonds (about 1 1/4 cups)
1 inch cinnamon sticks (canella)
3 slices lime zest (rind only, not the white pithy part)
1 cup granulated sugar

1. The traditional way to make horchata is with a metate y mano(a tradiotonal type of mortar and pestle). For those of us less adventurous, or simple those with less time, we can use a blender.
2. Pulverize the rice using a metate y mano or your blender. Grind the mixture as smooth as possible.
3. Combine the rice with the almonds, cinnamon and lime zest. Let this mixture stand overnight or 6 hours minimum.
4. 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.
5. Add 2 cups of water and blend again for just a few seconds.
6. Place a large sieve over a mixing bowl.
7. Line the sieve with 3 layers of damp cheesecloth.
8. Pour in the rice mixture, a little at a time and keep stirring to help the mixture go through the sieve.
9. 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.
10. Now add 2 more cups of water and stir in as much sugar as you'd like, to taste.
11. If the mixture is too thick, add some additional water.
12. Cover and refrigerate. The drink should keep several days, refrigerated.
13. Serve in a tall glass over ice.

Answer 3

Horchata

Horchata is an old-world drink that was enjoyed by the Aztecs. Today this agua fresca is served throughout Mexico, as well as in many authentic Mexican restaurants in the United States. Horchata is a cool and soothing enhancement to spicy food.

1 cup uncooked white rice
1/4 cup ground, blanched almonds or almond meal
1 cinnamon stick
6 cups water, divided
1/2 teaspoon vanilla extract
1/2 cup sugar

Put the rice in a blender and grind to a powder (about 2-3 minutes). You can also use a spice grinder or coffee grinder for this. Grind the mixture as smooth as possible. Combine the pulverized rice, ground almonds and cinnamon stick. Cover tightly and allow to set overnight or at least 6 hours.
Remove the cinnamon stick and place the rice mixture in the blender. Blend for 4 or 5 minutes until the mixture is smooth, powdery and no longer has a gritty texture. Add 2 cups of water, and blend again for about 15 seconds.

Strain into a pitcher through several layers of dampened cheesecloth (or coffee filter). Do not skip this step or the drink will have a chalky taste.

Add 4 more cups water and the vanilla and sugar, stirring until the sugar dissolves. If the mixture is too thick, add some additional water. Horchata should have the consistency of milk. The drink is supposed to be sweet, so taste and add more sugar, if desired.

Cover and refrigerate. Horchata will keep several days, refrigerated. Serve it chilled in tall glasses over ice. Makes 1-1/2 quarts.

Answer 4

1 cup uncooked white rice
1/4 cup ground, blanched almonds or almond meal
1 cinnamon stick
6 cups water, divided
1/2 teaspoon vanilla extract
1/2 cup sugar
Put the rice in a blender and grind to a powder (about 2-3 minutes). You can also use a spice grinder or coffee grinder for this. Grind the mixture as smooth as possible. Combine the pulverized rice, ground almonds and cinnamon stick. Cover tightly and allow to set overnight or at least 6 hours.
Remove the cinnamon stick and place the rice mixture in the blender. Blend for 4 or 5 minutes until the mixture is smooth, powdery and no longer has a gritty texture. Add 2 cups of water, and blend again for about 15 seconds.

Strain into a pitcher through several layers of dampened cheesecloth (or coffee filter). Do not skip this step or the drink will have a chalky taste.

Add 4 more cups water and the vanilla and sugar, stirring until the sugar dissolves. If the mixture is too thick, add some additional water. Horchata should have the consistency of milk. The drink is supposed to be sweet, so taste and add more sugar, if desired.

Cover and refrigerate. Horchata will keep several days, refrigerated. Serve it chilled in tall glasses over ice. Makes 1-1/2 quarts.

Answer 5

I spent 20 years living and working in Mexico. You could buy it everywhere. Even today in WalMart you can find the mix, and liquid. But before I lived in a town big enough for a Wally World, I learned to make it from one of my neighbors in Mexico. She didn't have a blender and used a mortar and pestle made of stone to grind it up.

Horchata (gringo style) (4 servings)


1 quart milk
1 quart water
1 and 1/2 cups sugar
1/2 Tablespoon cinnamon
1 teaspoon vanilla
Mix milk, water and sugar together very well for 2 minutes. Add cinnamon and vanilla and mix well. Drink with joy.


"Horchata is usually made with rice in a blender. It is much better that way, although a little more time consuming to make."

Authentic Recipe


1 cup rice -- washed

2 quarts water

1 cinnamon stick

1/3 cup sugar to taste

In a large pot, mix all ingredients together all ingredients. Let this stand for at least three hours. Cook on the stove at a low simmer for 1/2 hour stirring occasionally.

Puree in a blender and strain through a cloth.


It should turn out a bit thick.

Answer 6

http://www.recipezaar.com/recipe/getrecipe.zsp?id=67964