Horchata

Last week I was missing Mexico and there is something so especial about having a fresh Horchata to tone down the spiciness of the food. We made it our mission to perfect the flavour into exactly what we have at our favourite taco place in Acapulco and, since Ontario seems to have forgotten that it`s almost Mid-May, we are sharing it with you. Hopefully you`ll pair it with some spicy tacos and feel like you`re at the beach in Mexico.

Horchata

Servings: 6

Time: 5 minutes + 3 hours resting

Ingredients

1 Cup Long Grain Rice

5 Cups Water

2 tsp Vanilla Extract

½ Tbsp Cinnamon

½ Cup Sugar

¾ Cup Milk (you can sub for a non-dairy alternative if you need, we recommend either almond milk or oat milk)

Step-by-Step

1.       Add rice and water to a blender and blend for 30 seconds to 1 minute. The rice should be ground down into very small bits but not fully pulverized. Let stand for 3+ hours so the water can soak all the starch from the rice.

2.       Strain the rice water to remove all the grains and add the water back into the clean blender. Add vanilla, sugar, cinnamon and milk and blend for another 30 seconds. Serve over ice or chilled.

And if you also feel like having a drink, feel free to add a shot of Bailey`s or Amarula to a cup of the Horchata.