Horchata
Serves 230 mins prep40 mins cook
This Mexican classic drink is traditionally made with rice, condensed milk, and served chilled. It is sweet and refreshing. My version has rice, pistachios & cardamom. Spike it with some rum or serve it over some ice, perfect summer dessert or drink.
0 servings
What you need
Instructions
Wash the rice and pistachios well with cold water. Drain out all the water. Later add 3 cups of boiling water. Let it stay in room temperature and soak for at least 5 hours to overnight(best creamy results). After it's soaked overnight, take it out from the refrigerator and peel all the pistachio skin. Add another cup of boiling water, break the cinnamon stick in half, add the cardamom and place the water, rice, and cardamom. Keep the water separate and blend only the rice and pistachios with ½ cup of water to a very smooth paste. Puree for 2-3 minutes. Add it to the water that it was soaking it. Pour the liquid through a fine strainer lined with a double layer of cheesecloth, into a pitcher. Mix well and strain with a fine cheese cloth or a white clean cloth.Squeeze the excess liquid and discard the solids. Stir in the condensed milk. You can add more or less of sweetener. Pour it in a pitcher. Cover and refrigerate until you’re ready to serve. Stir before pouring in glasses and serve over ice.View original recipe