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.
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 a 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.
Recipe editor Patricia Mitchell
Southern Herb Growing
Original book review
Fantastic treasury of information on growing herbs in the South, along with over 100 exciting recipes.
Our special report on the State Flower of Texas, photos.
Wildflowers of Texas
Original book review of the colorful field guide to spotting wildflowers.
Online Since 1997
Follow us on Twitter
Our Facebook Fan Page
TexasCooking on Flickr
Recipe Exchange, Chat
Texas Wines & Wineries
Our website devoted to Texas books, travel, people & culture
Save on Your
Coffee For Less
5% off Coupon Code: CFLESS