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Horchata Recipe [Moved from California]

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Horchata Recipe [Moved from California]

stevuchan | Jul 7, 2006 07:18 AM

Memo to Dept of N. Picking,

You may in fact be correct, although I have found it found it spelled both ways. Not sure if the Q followed by U is an English only thing. I admit my written Spanish is horrible, I normally use babble fish and google to translate my emails. Here is a recipe for Horchata;

I N G R E D I E N T S
6 tablespoons rice
6 ounces (about 1 1/4 cups) blanched almonds
1 inch cinnamon stick (canella)
3 "2-inch" strips of lime zest (rind only, not the white pithy part) 3/4" long
1 cup white granulated sugar

I N S T R U C T I O N S
The traditional way to make horchata is with a metate y mano. For those of us less adventurous, or simple those with less time, we can use a blender.

Pulverize the rice using a metate y mano or your blender. Grind the mixture as smooth as possible. Combine the rice with the almonds, cinnamon and lime zest. Let this mixture stand overnight (minimally 6 hours).

Place the mixture in the blender jar and blend for at least 3 - 5 minutes until the mixture is smooth and no long has a gritty texture. Add 2 cups of water and blend again for just a few seconds. Place a large sieve over a mixing bowl. Line the sieve with 3 layers of damp cheesecloth. Pour in the rice mixture, a little at a time and keep stirring to help the mixture go through the sieve. Once all the liquid has passed through to the bowl gather the cloth together at the top, give it a twist and squeeze out any additional liquid.

Now add 2 more cups of water and stir in as much sugar as you'd like, to taste. If the mixture is too thick, add some additional water.

Cover and refrigerate. The drink should keep several days, refrigerated.
Serve in a tall glass over ice.

I use the Blender.

I will make a strong effort to find the place in Solana beach, I take my dog to Del Mar all the time. I Tried the Chilango's lunch special last week, unfortunately did not have the Jamaica (sp), but I will. Had to take the GF to the Airport at 5 am, took an afternoon nap, so I'm up slugging Argentinean Malbec (Gascon > 9$ at Bevmo) and it's great. Probably should move this tho the spirit section, but the last few months I've been really into the Latin wine. Malbec, Tempranillo, and Rioja. Normally a beer, Cab/Zin guy but the heat is changing my tastes in a good way. I babbling, I'm out. Oh look a butterfly.

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