Mexican Horchata

Horchata is a traditional rice drink first developed in Spain and modified in Mexico. This is a delicious, sweet drink that has been around for thousands of years and is best served cold. Plan ahead when making it, as it requires some advanced preparation (the rice needs to soak overnight).

Ingredients

1 cup long-grain rice

Hot water

4 cups non-dairy milk

1/4-1/2 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

Ice for serving

Place the rice in a bowl and add enough hot water to cover the rice completely. Let cool, and then place the rice in the refrigerator and let it sit overnight.

The next day, drain the water from the rice. (The rice will still have some crunch/texture; it will not be completely soft, but it’s fine.)

Place 1/2 cup of the rice, and 2 cups of the non-dairy milk in a blender, and blend until the rice is all ground up. Add the rest of the rice and milk, and blend for another minute. Finally, add the sugar, vanilla, and cinnamon, and blend until the rice is all ground up and the ingredients are completely combined.

Strain through cheesecloth, a fine sieve, or a small strainer, and serve over ice.

Yield: 5-6 cups

Food Lore

In Spain, Horchata or Horchata de Chufas is made from chufas (tiger nuts), water and sugar. Originally from Valencia, it is served ice cold as a refreshment. In Central American and Mexican cuisine, Horchata is a rice-based beverage served at home and in restaurants. (Some restaurants do add cow’s milk to their Horchata, so ask before ordering.)

This recipe is included in my new cookbook, The Joy of Vegan Baking: Compassionate Cooks’ Traditional Treats and Sinful Sweets, due out in October 2007.