Horchata

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Ingredients

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  • 1 1/2 cups long grain white rice
  • 1 large cinnamon stick, broken into pieces
  • 4 cups hot water
  • 4 cups water, room temperature
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract (optional)
  • 1/4 teaspoon salt
  • Ground cinnamon to garnish

Directions

Combine rice, cinnamon stick and hot water in a blender*. Pulse to coarsely grind. Transfer to a bowl and add room temperature water. Let soak at room temperature 6-8 hours or overnight.
Blend the mixture in batches until completely smooth. Strain through a cheesecloth or fine sieve into a pitcher. Stir in the sugar, vanilla and salt; stir to dissolve. Chill before serving. Keeps in the fridge for three days.
To serve, stir and then pour into ice-filled glasses. Garnish with ground cinnamon.

* Always take care when blending hot liquids. Never fill the blender more than halfway, remove the center plug from the lid and cover the top of the blender with a kitchen towel. 

Recipe from Ballard Market - Culinary Resource Center
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