Guest Post - Horchata


Perfect for the summertime. Just one of those drinks that compliment the moment. Don’t forget the ice cubes though, they’re a necessity. Horchata consists of rice, vanilla, cinnamon and water at its base, and when made correctly is just sweet enough. When I’m chilling on some horchata, it’s like, “Can life get any better?” This is a simply made drink that compliments spicy Mexican food well. Here’s the breakdown: (see the recipe after the jump)

• 1 cup long grain rice, rinsed
• 2 quarts water
• 1 cinnamon stick, broken into pieces
• 1 teaspoon vanilla (optional)
• 1/2 cup white sugar Directions:
1. In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
2. After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
3. Pour rice mixture in a blender until smooth. Strain through cheesecloth or a fine strainer. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

Max Gibson is the coauthor of Wine & Bowties.

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