Horchata

A traditional agua fresca (fresh water) beverage known as horchata is created with rice, cinnamon, and vanilla. Drink this chilled, revitalizing beverage straight up or add a shot of rum to make a special adult beverage.

Ingredients :

• 1 (3-inch) cinnamon stick or 1 teaspoon ground cinnamon in 6 glasses of water

• Long-grain white rice, 1 1/2 cups

• sweetened condensed milk, 1 (14-ounce) can

• Vanilla extract, 1 teaspoon

Special Equipment

• Fine mesh strainer

• Cheese cloth or tea towel

STEPS :

     1. Cinnamon infused in water :

If you're using ground cinnamon, you may omit this step. Put the cinnamon stick and one cup of water in a small pot. The water is heated to a boil over a medium-high flame. Turn off the burner once the water has reached a rolling boil, then let the cinnamon stick to steep for ten minutes.

     2. Wash the rice :

Give the rice a brief rinse in cold water while the cinnamon steeps. By doing this, extra starch will be removed from the grains' surface. Before putting the rice in your blender, remove any extra water by straining it.

     3. Cinnamon and rice are combined in a blender :

Rice, the remaining 5 cups of water, and the cinnamon stick (or ground cinnamon) should all be added to the blender along with the steeped cinnamon water. Just blend for one minute, or until the rice grains start to break apart.

     4. The rice water should be transferred to a container :

Most of the mixture should be poured into a big bowl. To attempt and get rid of any rice that could have remained after the initial pour, swish the remaining rice water in the blender carafe. Combine it with the remaining rice water in the container. As much of the rice as you can should be taken out of the blender. Don't try to wash away any leftover rice by adding fresh water. It will weaken your drink's flavor.

     5. Soaking the rice :

At least three hours should pass while the rice mixture soaks at room temperature. Throughout the soak period, stir the horchata occasionally (I often do so on the hour, but it's not a strict requirement).

     6. Filter the horchata :

Over a big bowl, place a strainer with fine mesh. Cover the sieve with a layer of cheesecloth or a thin tea towel. Through the lined sieve, pour the rice mixture. Rice should have any extra liquid squeezed out before the particles are discarded.

     7. Add sugar to the horchata :

Put the liquid from the strained rice in a serving pitcher. Whisk briskly in the pitcher with the vanilla essence and sweetened condensed milk to break up the thick milk.

     8. Refresh and serve :

The horchata is now ready to be served over ice, although I advise chilling it first until it is extremely cold. Consume straight up or with spiced rum!

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