COCONUT-RICE COOLER: HORCHATA DE COCO
Steps:
- One day in advance, combine the rice, crumbled cinnamon, and hot water in a bowl. Cool, cover, and set aside. Refrigerate if the weather is hot.
- The next day, stir the nuts and coconut milk into the soaked rice. Working in batches, add the rice mixture to a blender and process until quite smooth. Each batch should take about 5 minutes. Strain through a medium-mesh sieve and pour into a pitcher.
- In a saucepan over low heat, combine the sugar, cold water, and lime zest. Cook stirring, until the sugar is just dissolved. Let cool. Then remove the lime zest. Pour the cooled syrup into the pitcher and mix well. If the drink is too thick for your taste, add more water. Cover and refrigerate until chilled.
- Stir well and pour over ice cubes in tall glasses. If desired, add a splash of rum to each glass before adding the horchata. Garnish with a mint sprig and a piece of cinnamon bark.
HORCHATA: MEXICO'S FAVORITE RICE DRINK
Steps:
- Gather the ingredients.
- Pulverize the rice in a blender until it reaches a floury consistency.
- Toss it with the cinnamon stick and lime zest, and let it rest in an airtight container at room temperature overnight.
- Put the rice mixture back in the blender and blend it until the cinnamon stick pieces get fully broken down.
- Add 2 cups of water to the mixture and stir it.
- Put it in the refrigerator to soak for 2 hours.
- Strain the liquid into a pitcher or bowl through a fine sieve or a few layers of cheesecloth, squeezing frequently to remove as much of the milky rice water as possible.
- Add the remaining 3 cups of water and the sugar; stir until the sugar dissolves.
- Refrigerate the horchata until completely chilled.
- Serve it over ice, if desired.
Nutrition Facts : Calories 149 kcal, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 13 mg, Sugar 25 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g
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
RICE COOLER DRINK MEXICAN STYLE - HORCHATA
Make and share this Rice Cooler Drink Mexican Style - Horchata recipe from Food.com.
Provided by pink cook
Categories Low Protein
Time 8h
Yield 1 Quart, 4 serving(s)
Number Of Ingredients 5
Steps:
- Place rice in a large bowl. Pour warm water over rice. Set aside an soak overnight.
- Pour into blender jar; process until smooth. Strain mixture through a fine mesh sieve.
- Return to blender, process again. Strain mixture into pitcher through a clean, dampened towel or cheese cloth. Rinse blender, return mixture to blender.
- Add sugar and vanilla and process until combined. Refrigerate until chilled. Serve over crushed ice.
- FOR FLAVOR VARIATIONS:
- CONDENSED MILK: substitute a can of sweetened condensed milk for the sugar and blend with the rice. Serve with ground cinnamon on top.
- CHOCOLATE - Add 2 ounces grated Mexican chocolate to rice. Continue as directed above.
- STRAWBERRY - Prepare as directed above, adding 1 package (10 ounces) frozen strawberries with the sugar and vanilla. Continue as directed.
- CINNAMON - Add 2 (4-inch) cinnamon sticks to rice. After soaking remove cinnamon sticks and discard. Continue as directed above.
Nutrition Facts : Calories 333.3, Fat 0.3, SaturatedFat 0.1, Sodium 9.3, Carbohydrate 79.5, Fiber 2.8, Sugar 37.6, Protein 3.4
NO WAIT HOMEMADE HORCHATA
We LOVE horchata, but are always disappointed in the amount of wait time required to make it. One day I decided to try to cook the rice slightly before making the drink because I wanted it NOW! We really like it and think it tastes just a good as the original recipe we tried which calls for the rice to be soaked over night.
Provided by MamaMeg
Categories Beverages
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine rice and water together in saucepan. Bring to a boil and continue to let boil for about 5 minutes.
- Drain water from rice.
- Combine milk and rice and blend together. Strain the milk and rice mixture through cheesecloth.
- Add sugar, vanilla, and cinnamon. Feel free to use less or more sugar and cinnamon depending on personal preference.
- Add plenty of ice.
MEXICAN HORCHATA
Make and share this Mexican Horchata recipe from Food.com.
Provided by Dancer
Categories Beverages
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the rice in a bowl with enough hot water to cover.
- Let the rice sit overnight.
- Next day, remove the water.
- Place 1/2 cup of rice, and 2 cups milk in a blender.
- Blend until rice is all ground up.
- Mix in 1/4 cup sugar,.
- 1/2 teaspoons vanilla,.
- 1/4 teaspoons cinnamon.
- Do the same with the other half of the ingredients.
- Strain through cheesecloth (or whatever).
- Serve over ice.
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