Horchata

You. Guys. 

If you don't know what horchata is, prepare to have your minds BLOWN. The people of Latin America have created the best drink ever. Not kidding.

Think of a ricey-tasting, creamy, cinnamony, sweet drink. That you can suck down by the gallon (at least I can).

You can find jars of this at most Mexican taquerias. Or at really authentic Latin American restaurants. I suggest you ask for it the next time you find yourself in one. You won't be disappointed.

But if you'd like to get a taste for it before you go......

Get out your blender. Toss in the rice. Blitz for several minutes.

Then get a large measuring cup and fill it with 3 cups of water.

Dump in your rice powder - slowly, there will be splashing... Then toss in a cinnamon stick.

You'll just need to cover this with plastic wrap and stick it in the fridge over night. Mix it together every few hours until you go to bed, if you remember. But don't worry. There will be settling.

Stir it up before you transfer it back to the blender. Pour the rice water into your blender and liquify that sucker. If it's still a little chunky, you might want to strain it through cheesecloth or a fine sieve. 

Next, pour in the milk (cow or rice, your choice) and sugar. Add vanilla and a dash of nutmeg and cinnamon. Liquify again.

The mixture will get all frothy. And delicious!

Using a silver ladle (or a 1/2c plastic measuring cup) ladle out the horchata into your cute milk glasses.

Top with a dash of cinnamon. And serve.

Horchata

Makes 6 cups

Adapted from David Lebovitz

2/3 c. rice

3 c. warm water

1 cinnamon stick

2 c. milk (or rice milk)

3/4 c. sugar

1 tsp vanilla

3-4 grates of fresh nutmeg (to taste)

1/3 tsp cinnamon

Put the rice in a blender and blitz until finely chopped. So it looks about like coarse corn meal. Fill a medium bowl with 3 cups of warm water. Pour in the rice powder.

Stir it up, and add a cinnamon stick. Cover with plastic wrap and put in the fridge for 8 to 12 hours. Or longer. It's ok if you forget it for a day. Stir it occasionally, if you remember.

Once the hours have passed, remove the mixture from the fridge and give it a good stir. Pour the liquid back into the blender carafe. Liquify it for several minutes. If it still seems chunky (or if you want it really smooth), strain the liquid through cheesecloth. 

Add milk, sugar, vanilla, and spices. Blend away until nice and frothy. 

Pour into glasses, add ice, and sprinkle with cinnamon. 

Serve with pistachios.... At least that's how we do it around here....