If you aren't familiar with this drink, it's your lucky day. In South Texas, Mexican restaurants serve horchatas regularly. Wonder why? It has a one-of-a-kind flavor, it's simple to make and nothing is more refreshing than this.
An horchata (or-CHA -tah) is a drink traditionally made of rice, cinnamon, vanilla and milk. Complete with the spicy comfort similar to chai, but creamy/sweet flavor found in rice pudding...all in a drink. There are very few recipes online, and everyone makes it differently although the taste is always the same.
I was pleased when suddenly I remembered this drink and Chris quickly chimed in. We looked for recipes online. Most recipes soak rice overnight, drain, and blend with other ingredients before straining over ice. I have a phobia about using raw rice in anything. Oh, and I also hate for waiting for anything. I'm impatient, what can I say?
We wrote our own recipe using cooked rice. Now, there's no wait! We're pleased that using cooked rice doesn't compromise the flavor. In fact, it might just be creamier. Pour over ice (my favorite) or serve it hot. In California, some bars will make a drink consisting of 2 parts horchata and 1 part coconut rum. This makes 2 servings.
INGREDIENTS
- 1 cup White Rice, cooked
- 4 cups Soymilk, rice milk or water
- 1/2 cup Sugar
- 1 teaspoon Vanilla
- 1 teaspoon Cinnamon
DIRECTIONS
- Cook rice.
- Add cooked rice and soymilk to blender.
- Blend for 1 minute.
- Add sugar, vanilla, and cinnamon.
- Blend for 1 more minute.
- Strain mixture through cheesecloth or strainer.
- Serve over ice or enjoy warm!
TIP: Instead of tossing your strained rice, make Rice Pudding! Simply add cinnamon, sugar and whatever else sounds good. I recommend chocolate or bananas. Yum!