Hi there, friends! I hope y’all are having a great week.
We have had an outrageously hot week and a half here. The mercury hit 128 degrees last Tuesday. The picture below was taken in my car at approximately 3 o’clock in the afternoon, after driving and “cooling off” the car. It was actually higher when I got in the car from being parked in the sun on our concrete driveway.
Times like these call for icy, cold drinks! Of course lemonade and iced tea come to mind when we want something nice and cold, but I would like to share a different option for you…horchata.
Horchata is a Mexican drink made with rice and cinnamon. I know it may sound a little odd, but, trust me, it is delicious! While it takes a little time, it is simple to make and well worth it. For best results, you will want to start the process the night before.
Although I get requests to make this almost daily, it is more of a special occasion drink. It does contain a fair amount of calories, sugar, and fat, so I make it one to two times a month, usually for “taco night.” 🙂
Here’s how I make it…
- 1 cup white rice
- 2 cups water
- 1-2 cinnamon sticks
- 2 1/2 cups milk (I use nonfat)
- 1/2 cup heavy cream
- 1 1/3 cups sugar
- 1 teaspoon cinnamon
- 1 teaspoon almond extract
- 2 cups water
- Combine rice, 2 cups water, and cinnamon sticks in a storage container. Let sit at room temperature overnight.
- Remove cinnamon sticks and discard. Pour rice and water into blender and blend until mixture is a smooth, thick liquid.
- Pour rice water through sieve into pitcher, discard rice remaining in sieve.
- Stir in milk, cream, sugar, cinnamon, almond extract, and 2 cups water. Stir until well blended.
- Refrigerate and stir well before serving over ice.