Horchata

Next recipe off the rank was a tasty beverage called horchata. It’s a creamy Mexican drink flavoured with cinnamon, almond and lime and is completely dairy free.

I had never made it before, and unfortunately the texture of my first attempt was not quite right. Having tried a good version at a Mexican Christmas party thrown by Bicky and Robot, I knew mine was much too gritty. I’m not sure how to combat this either, since I used a food processor and a blender and couldn’t seem to turn the rice into a fine enough paste. Nonetheless it tasted delicious and fresh so I know I’m almost there.

Em, who arrived at my home with an upset tummy, vouched for the drink’s famed ability to cure indigestion and even Jonas, who didn’t like it when he tried it at breakfast this on Sunday morning, said he could feel it doing good things for his body.

This recipe came from a cookbook called 'Mexican' by Jane Milton (published by Hermes House).

From Jane Milton’s ‘Mexican’. Makes approximately 1.25 litres.
Ingredients:
2¼ cups long-grain rice
3 cups water
1¼ cups blanched whole almonds
2 teaspoons cinnamon
Finely grated zest of 1 lime
¼ cup sugar

Method:
1. In a sieve, rinse the rice thoroughly under cold water. Drain and place in a bowl. Top with the water, cover and leave to soak overnight.
2. Drain the rice, reserving the soaking liquid.
3. In a food processor or blender, grind the rice as finely as possible.
4. Add the almonds and as finely as possible again.
5. Add the cinnamon, lime zest and sugar. Also add 2½ cups of the reserved soaking liquid. Blend until sugar is dissolved.
6. Serve garnished with cinnamon or lime zest and some ice cubes.