17 Nov

I was feeling very creative this week and decided to make horchata. Warning: this project can be extremely messy.

Horchata is a mainstay of Mexican cuisine, it’s a refreshing drink that is a great compliment to spicy food. It is not exactly a Mexican drink since it originated in Spain. Horchata is prepared many different ways. It is generally a rice based drink with cinnamon and milk (but you can make it without milk). “Everyone has a different recipe. Some people use one type of milk, some people use three different kinds of milk,” Juan Diaz, owner of Taquiera La Raza, said.

I chose to experiment and blend a few different recipes together until I got the best tasting combination:

Coarsely blend 1 cup of rice with 4 cups of water and 2 sticks Mexican cinnamon, or 2 tsp of regular cinnamon.

Close up shot of Mexican cinnamon

Let the rice, water and cinnamon mixture sit for at least 3 hours. I let mine soak for about 8 hours.

Blend all of the ingredients until smooth. Then, strain the mixture. I did it several times, you don’t want little grains of rice in your drink.

After that, blend the mixture with 1/2 cup of sweetened condensed milk, 2 tsp of vanilla (you can add more cinnamon if you want)

Finally pour into a pitcher and serve over ice.

The final product was not the milky white I am used to drinking at restaurants, but it was delicious. In the future I’ll leave it to the professionals and grab a cup at La Esperanza or Hammonton’s Taco Truck which I will be writing about in the near future.



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