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
HORCHATA POPS RECIPE BY TASTY
Here's what you need: rice, sliced almonds, ground cinnamon, vanilla extract, evaporated milk, almond milk, water, condensed milk
Provided by Ivan Diaz
Categories Desserts
Yield 12 Popsicles
Number Of Ingredients 8
Steps:
- In a blender, combine rice, almonds, and 1 cinnamon stick. Blend until rice is just broken up. Transfer rice mixture to bowl, soak in water overnight or at least 3 hours.
- Strain rice mixture and reserve water. In a blender, combine rice mixture and evaporated milk. Blend until smooth. Strain resulting liquid, discard remnants. Whisk in condensed milk and vanilla. Add almond milk and reserved rice water.
- Pour horchata into popsicle mold. Freeze for 6 hours or until frozen.
- Enjoy!
Nutrition Facts : Calories 137 calories, Carbohydrate 19 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, Sugar 10 grams
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.
FIREBALL® HORCHATA POPS
Whether it's summertime or just time to gather good friends around, this sweet and spicy dairy-free ice pop combines the mellow cinnamon flavors of horchata with the bracing fiery flavor of Fireball® whiskey. A touch of cayenne extends the heat beyond the ice.
Provided by Matt Wencl
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 20h20m
Yield 8
Number Of Ingredients 9
Steps:
- Grind rice finely using a coffee or spice grinder. Transfer to a large bowl; add cinnamon sticks. Pour in warm water. Cover with plastic wrap and let sit, 8 hours to overnight.
- Strain rice mixture through a sieve set over a bowl. Press against the rice with a wooden spoon to squeeze out as much liquid as possible; discard rice. Stir rice milk and sugar into strained liquid to make horchata.
- Measure 2 1/2 cups horchata into another bowl. Add cinnamon whiskey, cayenne pepper, and 1/4 teaspoon ground cinnamon. Pour into ice pop molds.
- Freeze until solid, at least 12 hours.
- Run molds under warm water to release ice pops. Sprinkle with an additional dash of cinnamon before serving.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 38.9 g, Fat 0.6 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 25.1 mg, Sugar 18.8 g
CREAMY HORCHATA POPS
This summer-ready riff on creamy Mexican horchata is even cooler than the original: Freeze the cinnamon-rice beverage into lickable ice-pop form.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5m
Yield Makes 16 pops
Number Of Ingredients 3
Steps:
- Blend together rice milk, condensed milk, and cinnamon. Skim any foam off the top and discard. Pour the remaining liquid into molds; insert a wooden stick into each. Freeze until solid, about 8 hours and up to 2 weeks.
DIRTY HORCHATA
Horchata, a sweet cinnamon drink popular throughout Latin America, is typically made by soaking white rice in water, straining through a fine-mesh sieve to eliminate solids, if desired, then sweetening the liquid with sugar and cinnamon. But the horchata at Guisados, a chain of taco restaurants in Los Angeles, is different. It's made with whole milk and is served plain, or "dirty" with a shot of cold brew concentrate - and the chain sells up to 700 a day. This is an adaptation of its caffeinated version, and it serves a crowd. (You can leave out the coffee or halve the recipe, if you like.) Enjoy it with something spicy on a hot summer's day.
Provided by Kiera Wright-Ruiz
Categories snack, non-alcoholic drinks
Time 15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Add the rice and 2 1/2 cups water to a large container and cover. Soak at room temperature for a minimum of 8 hours.
- Pour the rice and soaking liquid into a blender, and blend until all the rice is finely ground, 2 to 3 minutes. (If necessary, stop your blender periodically to prevent overheating.) Add condensed milk, nutmeg and cinnamon; blend until combined. Pour the mixture into a large pitcher or bowl. Add the whole milk and whisk until incorporated.
- To serve, divide horchata among ice-filled glasses and top with cold brew concentrate, to taste (about 2 to 3 tablespoons cold brew for each cup of horchata).
HOMEMADE HORCHATA NO-CHURN ICE CREAM RECIPE BY TASTY
What better way to beat the heat than with this easy, no-churn horchata ice cream? It's sweet and creamy with toasty notes from the rice and spices.
Provided by Aleya Zenieris
Categories Desserts
Time 2h40m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Prepare a shallow ice bath in a large bowl.
- Add the milk and horchata to a large, high-walled skillet or saucepan over medium heat. Bring the mixture to a simmer, whisking constantly to make sure it does not burn. Add the sweetened condensed milk and whisk to combine. Reduce the heat to low.
- Add the egg yolks to a medium bowl. While whisking constantly, slowly ladle the horchata mixture into the eggs to temper the yolks.
- Slowly pour the egg mixture back into the pan and increase the heat to medium. Continue cooking, whisking constantly, until the mixture becomes thick and creamy, about 5 minutes.
- Remove the pot from the heat and pour into a clean medium bowl. Place the bowl with the ice cream base in the ice bath, making sure the ice water doesn't get into the base, and stir until chilled completely, about 20 minutes. Transfer the base to an airtight container, cover, and freeze for at least 2 hours, up to 1 week.
- Scoop and serve. Garnish with whole cinnamon sticks and sprinkle with ground cinnamon, if desired.
- Enjoy!
Nutrition Facts : Calories 145 calories, Carbohydrate 19 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, Sugar 19 grams
CHOCOLATE HORCHATA POPSICLES PLANET OAT RECIPE BY TASTY
Here's what you need: small mexican cinnamon stick, white rice, Planet Oat® Dark Chocolate Oatmilk, sugar, vanilla extract, ground cinnamon, dark chocolate, toasted coconut flakes, toasted sliced almonds, ice pop sticks, ice pop molds
Provided by Planet Oat
Categories Desserts
Yield 12 servings
Number Of Ingredients 11
Steps:
- In a medium pot over medium-low heat, toast the cinnamon stick(s) for 1 minute, or until fragrant. Add the white rice and toast for another minute.
- Add the Planet Oat® Dark Chocolate Oatmilk, sugar, vanilla, and ground cinnamon. Simmer for about 3 minutes, or until the cinnamon is fragrant, stirring occasionally. Remove the pot from the heat and let the chocolate horchata chill in the refrigerator for 8 hours or overnight. Discard the Mexican cinnamon stick and blend the horchata on high speed for 30-60 seconds, or until finely pulverized.
- Strain the liquid into a fine mesh strainer over a large measuring cup. Divide the chocolate horchata evenly between 2 6-count ice pop molds. Freeze for 30-45 minutes, until slightly solidified. Insert the sticks into the center of the pops, then return to the freezer for 8 hours, or overnight.
- Add the dark chocolate to a microwave-safe bowl and microwave for 30-60 seconds, until melted. Let cool slightly.
- If using, add the toasted coconut flakes and sliced almonds to 2 separate shallow bowls.
- Remove the ice pops from the freezer and remove from the molds. Dip the top third of each pop in the melted dark chocolate, then immediately dip in the coconut flakes or almonds. Lay the pops on a plate and freeze for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 474 calories, Carbohydrate 16 grams, Fat 37 grams, Fiber 2 grams, Protein 19 grams, Sugar 10 grams
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