MEXICAN HORCHATA
Agua de Horchata is a refreshing Mexican rice and cinnamon drink, made with just a few simple ingredients! Enjoy Authentic Horchata Recipe!
Provided by Mely Martínez
Categories Drinks
Time 10m
Number Of Ingredients 8
Steps:
- Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours. *Please see NOTES
- The next day, pour the rice, cinnamon, and water into your blender and process until it becomes a smooth, watery paste.
- Using a strainer or sieve, strain the mixture into a wide mouth pitcher, stirring to help the liquid pass through.
- Add the milk (if using), vanilla extract, and the rest of the water. Stir in the sugar, adjusting the amount to fit your taste. Let the drink chill in the refrigerator. Stir the Horchata before serving, since the rice mix tends to settle at the bottom. Serve in glasses with ice cubes.
Nutrition Facts : ServingSize 1 Cup, Calories 176 kcal, Carbohydrate 38 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 22 mg, Fiber 1 g, Sugar 14 g
RICK BAYLESS'S HORCHATA
Martha's recipe is adapted from one in Mexican food expert and chef Rick Bayless's book "Authentic Mexican."
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes about 1 quart
Number Of Ingredients 5
Steps:
- The night before serving, pulverize the rice in a spice grinder. Transfer to a large bowl and add the almonds and cinnamon stick. Stir in 2 1/2 cups hot tap water, cover, and let stand for at least 6 hours.
- Remove cinnamon stick and discard. Puree the mixture in a blender until no longer gritty, about 4 minutes. Add 2 cups water and blend for a few seconds more. Set a large sieve lined with 3 layers of dampened cheesecloth over a medium bowl. Pour the almond rice mixture in, a little at time, stirring gently to help the liquid pass through, and then gather up the corners of the cheesecloth and squeeze out all the liquid. Stir sugar and salt into the strained liquid. If the consistency is too thick, add water. Cover and refrigerate. Stir before pouring into glasses.
KIWI MARGARITA
A yummy combination that one Zaar reader had down at The Epcot Center in Florida. We have also made these with strawberry kiwi, kiwi mango and guava, as well as other mixed fruit combinations. I like less alcoholic tasting drinks, so I adjust accordingly.
Provided by Chef Garlic
Categories Beverages
Time 6m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Put all of the ingredients into a blender.
- On top of the ingredients, pour crushed ice until the blender is full.
- Blend, but don't liquify.
- Pour into margarita glasses and garnish with lime wedge.
- If desired, salt the rim of the glass.
Nutrition Facts : Calories 277.6, Fat 0.7, SaturatedFat 0.1, Sodium 5, Carbohydrate 73.6, Fiber 2.7, Sugar 60.2, Protein 1.5
MANGO AND STRAWBERRY COBBLER
Make and share this Mango and Strawberry Cobbler recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- The Filling : Preheat oven to 375°F.
- Place fruit into a large bowl and toss well with the flour, sugar and lemon juice.
- Pour into a 2-quart ovenproof casserole or other dish.
- It is best if the fruit fills the dish but doesn't rise above the edges.
- The Topping: Whisk together flour, cornmeal, sugar, salt and baking powder. Grate in frozen butter and mix lightly with fingertips.
- Pour in milk and stir until mixture comes together and forms a rough dough.
- Place spoonfuls of the dough on top of the fruit evenly covering it.
- Bake until the fruit is bubbling and the topping is golden, about 45 minutes.
- Serve warm.
MANGO OTAI
This recipe was taken from ThePolynesianKitchen blogspot. "This is a traditional Polynesian beverage. Watermelon or apple can be used instead of mango; experiment with the recipe and create your own tradition." -- I have reduced the recipe by half, to make a smaller quantity; you may double, as needed. **I believe it would be even more fabulous with some rum; pineapple, mango, coconut...use your imagination! Posted for ZWT.
Provided by alligirl
Categories Beverages
Time 10m
Yield 12 8 oz. drinks, 12 serving(s)
Number Of Ingredients 6
Steps:
- Peel and chop mangos into small chunks.
- In a large container or bowl add mangos, heavy cream, pineapple juice, coconut cream, sugar and crushed ice.
- Mix with a large spoon to blend ingredients and dissolve sugar.
- Refrigerate or serve immediately.
- *Drink must be stirred before serving if it is held in the refrigerator.
HORCHATA
In this Horchata recipe, the mixture of ground rice and almonds is accented with a hint of lime. Depending on your preference, you can use more or less water for a thinner or creamier beverage. -James Schend, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place rice in a blender; cover and process 2-3 minutes or until very fine. Transfer to a large bowl; add almonds, cinnamon stick, lime zest and hot water. Let stand, covered, at room temperature 8 hours., Discard cinnamon stick. Transfer rice mixture to a blender; cover and process 3-4 minutes or until smooth. Add sugar; process until sugar is dissolved., Place a strainer over a pitcher; line with double-layered cheesecloth. Pour rice mixture over cheesecloth; using a ladle, press mixture through strainer., Stir in cold water. Serve over ice. If desired, sprinkle with cinnamon and serve with lime.
Nutrition Facts : Calories 134 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 82mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 0 fiber), Protein 3g protein.
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HORCHATA GRANITA RECIPE - KITCHEN KONFIDENCE
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- To a medium bowl, add toasted almonds, rice, cinnamon, and water, stirring to combine. Cover with plastic wrap and let stand overnight (at least 8 hours).
- Transfer the contents of the bowl (water included) to a blender and process until the mixture is smooth and the grit is fairly small (2 to 3 minutes). To test, rub a small drop between your fingers. If it feels very gritty, continue blending for another minute or two. Add 2 cups of almond milk, then blend for a minute more. If your blender isn't big enough to accommodate all of the liquid, work in batches.
- Strain the almond-rice mixture through a nut milk bag (or basket strainer lined with 2 layers of dampened cheesecloth) into a large clean bowl. Squeeze the nut milk bag to extract any remaining liquid. Discard the solids. If using cheesecloth, you may need to strain twice to remove all of the grit. Stir in sugar to taste (I started with a 1/4 cup, tasted, then added an additional 1/4 cup). At this point, you’ve got horchata! Enjoy as-is over ice or continue on to make granita.
- Pour horchata into a baking dish. Cover the baking dish with plastic wrap and freeze mixture for 1 1/2 hours. Take the dish out of the freezer and scrape the icy bits from the edges to the center. Repeat this scraping process every 30 minutes until the entire mixture is frozen and flaky.
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