Monday, 19 November 2012
If you're like me and have apparently been living under a rock, you've never heard of horchata.
Horchata is a type of rice milk drink, flavored with cinnamon. It's difficult to pinpoint the exact origins of the drink, but there are many different varieties that correspond to different cultures, particularly Latin America and Spain. Some variations substitute almond milk for the rice milk.
I first experienced it at Hotel Tortuga's, off of Union Square in New York, but soon learned from my friends that it's available at taco trucks and diners. So I thought it might be relatively simple to find a carton of it in a grocery store.
Wrong! According to a quick google search, Walmart stocks a Kern's brand of it and you can find instant powder based horchata, but neither of those really sounded too appealing so I thought I'd try to make it from scratch.
Problems abounded - I don't have a blender readily available, nor the patience or time for a traditional horchata recipe, which involves soaking rice overnight. Though I found you this recipe that requires a blender and this one, that soaks the rice and cinnamon. Just in case you're up for the challenge!
So, instead, I found this simple take on horchata, which I promptly attempted. It's much less time consuming for those without a blender. Visit The Other Side of the Tortilla for the original recipe and a helpful video!
The outcome? It's a really good recipe. Definitely worth it for those looking for a "cheat" for horchata. Though, if you've got a food processor or a blender, I'm sure you'll find it much easier to make a more classic take on horchata!
How do you make your horchata?