Does anyone know any good agua de horchata recipes that you’ve tried and tasted?
This is my personal favorite:
Agua de Horchata (or-CHAT-ah) Mexican Rice Water Recipe
This unusual beverage originated with the Aztecs. It is very popular in Mexico, and pairs exceptionally well with the flavors of traditional Mexican cuisine.
Ingredients:
Serves 8 cups
2 cupslong-grain white rice, ground fine
2 whole 2-inch cinnamon sticks
1-1.5 cups sugar
2 tsp vanilla
boiling water for soaking
ice cubes
METHOD:
1. Place the rice and cinnamon in a spacious, heat-resistant mixing bowl and add enough boiling water to cover. Top with plastic wrap and set aside for eight hours, or overnight.
2. Pour the mixture into a fine mesh strainer, drain well, and discard the water.
3. Place half of the softened rice, cinnamon sticks, and four cups of water in a blender and liquefy. Repeat with the remaining rice and water.
4. Pour the mixture through a double layer of cheesecloth set in a fine mesh strainer over a bowl. Discard the solids.
5. Add the sugar and vanilla to the bowl and mix until dissolved.
6. Pour the Agua de Horchata into a pitcher and chill 2–3 hours before serving.
7. Serve over ice in individual glasses.
October 19th, 2009 at 5:12 pm
This is my personal favorite:
Agua de Horchata (or-CHAT-ah) Mexican Rice Water Recipe
This unusual beverage originated with the Aztecs. It is very popular in Mexico, and pairs exceptionally well with the flavors of traditional Mexican cuisine.
Ingredients:
Serves 8 cups
2 cupslong-grain white rice, ground fine
2 whole 2-inch cinnamon sticks
1-1.5 cups sugar
2 tsp vanilla
boiling water for soaking
ice cubes
METHOD:
1. Place the rice and cinnamon in a spacious, heat-resistant mixing bowl and add enough boiling water to cover. Top with plastic wrap and set aside for eight hours, or overnight.
2. Pour the mixture into a fine mesh strainer, drain well, and discard the water.
3. Place half of the softened rice, cinnamon sticks, and four cups of water in a blender and liquefy. Repeat with the remaining rice and water.
4. Pour the mixture through a double layer of cheesecloth set in a fine mesh strainer over a bowl. Discard the solids.
5. Add the sugar and vanilla to the bowl and mix until dissolved.
6. Pour the Agua de Horchata into a pitcher and chill 2–3 hours before serving.
7. Serve over ice in individual glasses.
References :
October 19th, 2009 at 5:37 pm
The one from El Salvador its Delicious.. but i don’t know the recipe, you can always google it.
References :
October 19th, 2009 at 5:46 pm
THE BEST ONE IS THE ONE THE IS MADE FROM MORRO SEEDS, YOU CAN FIND THEM IN THE HISPANIC SUPER MARKET. YOU CAN USE YOUR BLENDER, ADD SOME VANILLA AND LEMON RIND, THE REST IS BASIC.
References :
October 19th, 2009 at 6:17 pm
This is one I really use in my home. Not a cut and paste, Its aunthentic.
About three cups of white rice (long grain)
1 Can of condensed Milk
1 Can of Evaporated milk
2 cups of Whole milk
16 oz. of water (about one water bottle)
4 cups of water
1 baggie full of Large cinnamon sticks
Take the three cups of of rice, cinnamon sticks, and pour it into a container with about four cups of water. let it soak for about four hours in the refridgerator(I usually leave it over night, but 4 hours is fine.)
when the 4 hours are up, drain the rice, and cinnamon sticks (Save water) and put into the blender with a little bit of that water saved, not all of it. Blend the rice and cinnamon very finely.
Grab a strainer, place it over a large Bowl and put some of the grinded rice mixture into the strainer, and pour some of the saved water (from when it was soaking) through the strainer slowly. grab a spoon and scrap the inside of the strainer to let the rice and cinnamon strain through. Continue doing this, until all of the mixture is used.
When all of the rice mixture is used, Take the liquid from the bowl, and pour it into a large pitcher, along with the milk, 16 oz. of water, the canned condensed and evaporated milk. stir, Chill then enjoy!
Note: This is how my Family personally enjoys it. Different regions of mexico make it differently. I do have distant family members that add 1 cup of almonds, along with Cantelope seeds (Just slice a cantelope, Remove the seeds and use) into the blender with the rice and cinnamon. I personally never have done it, but it does come out pretty tasty with this version as well. Good luck!
References :