The recipe u/pelespirit posted looks legit. I would tend to use less sugar. Cinnamon and vanilla are key. Whole milk will give a creamier texture, but that’s a matter of taste. Some athletes use a combo of water, carbs, protein. Horchata is like an old school version of this, fwiw.
I live in Indiana and have never seen a single one. There are a few crappy Greek places that serve gyros, but they don’t have the whole vertical rotisserie thing, which I feel is a pretty big part of it
The fact that you will be nearer to the place where the real horchata is made? The Mexican horchata is an imitation of the one made with Chufa in Spain.
It’s originally a Spaniard drink, done with something called Chufa. The Mexican variant apparently is an imitation using rice as a replacement. Being in Europe I’d go for the real thing tbh.
It tastes like sweet almond milk, kinda, probably because chufa is called ground almond in english. You might get a similar taste if you mix rice and almond milk but don’t tell any Valencian I said that.
Love the serving size for those cereals. I probably ate 4-5 servings of cereal every morning as a kid, and fortunately had a high metabolism or I’d be the size of an ox now
Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours. *Please seeNOTES
The next day, pour the rice, cinnamon, and water into your blender and process until it becomes a smooth, watery paste.
Using a strainer or sieve, strain the mixture into a wide mouth pitcher, stirring to help the liquid pass through.
Add the milk (if using), vanilla extract, and the rest of the water. Stir in the sugar, adjusting the amount to fit your taste. Let the drink chill in the refrigerator. Stir the Horchata before serving, since the rice mix tends to settle at the bottom. Serve in glasses with ice cubes.
NOTES
If you have a Vitamix or other high-performance blender, you won’t need to rest the rice to soften it, as the blender will be powerful enough to grind the hard rice grains. Additionally, you probably won’t need to use a sieve or strainer to strain the rice water, as the rice mixture will be very finely processed.
Always taste the drink before adding the sugar. You might need more or less sugar than the amount indicated in the ingredients.
If you feel that the consistency of the Horchata is too thick or dense for your taste, simply add more water.
A light suggestion would be to put a little less sugar and then add sugar to taste. I would probably like more sugar than most people, so check that part. Also, don’t sweat the cinnamon being Mexican only. It’s great but not necessary for it to taste awesome. You can also buy rice milk already processed if you’re pressed for time.
I’m getting Baader-Meinhof’d so hard right now. I also had never heard of (that I remember) what a horchata was until yesterday… Now I come across this post. I’ll have to try a recipe sometime too.
I have never heard of Horchata, but it sounds goddamn delicious. I need to try it.
Edit: Does anyone have Horchata recipes they can recommend?
You cab get it from mexican restaurants normally. Stuff can be life saving ♥️
I am in Europe and in a rural area, so no Mexican restaurants around. I found a lot of recipes and just want to try some that other people like.
The recipe u/pelespirit posted looks legit. I would tend to use less sugar. Cinnamon and vanilla are key. Whole milk will give a creamier texture, but that’s a matter of taste. Some athletes use a combo of water, carbs, protein. Horchata is like an old school version of this, fwiw.
It’s a European drink, from the Valencia region of Spain. You might find it in Spanish restaurants or shops maybe.
This is my only fear with moving to Europe
The lack of Mexican restaurants? Be the change you want to see in the world.
Fantastic kebab places though
I’ve always wanted to try kebab/döner. Pretty much impossible to find in the US outside of large cities.
Wait, does bumfuck not have gyros/schwarma/doner/donairs where you are?
I live in Indiana and have never seen a single one. There are a few crappy Greek places that serve gyros, but they don’t have the whole vertical rotisserie thing, which I feel is a pretty big part of it
Weird, ohio had them all over
The fact that you will be nearer to the place where the real horchata is made? The Mexican horchata is an imitation of the one made with Chufa in Spain.
I don’t care much about horchata. I need my tacos.
Can confirm. Am European, never had a taco
Did have some great burritos, though
Watch out. You ask for a tortilla and the Spaniards may give you one
It’s originally a Spaniard drink, done with something called Chufa. The Mexican variant apparently is an imitation using rice as a replacement. Being in Europe I’d go for the real thing tbh.
It tastes like sweet almond milk, kinda, probably because chufa is called ground almond in english. You might get a similar taste if you mix rice and almond milk but don’t tell any Valencian I said that.
Same (Bayern, Germany) we have a “Tex-Mex” place about an hour away from here. It belongs to an Ami, so I guess I just lucked out xD
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What now?! That sounds like a dream! Is it cold? I was in Egypt at a resort and they had giant glass vases full of it 🤤
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Tastes like Cinnamon Toast Crunch if you’re familiar with the cereal.
Edit: saw you mention being in Europe where it’s likely illegal to sell candy as food.
Love the serving size for those cereals. I probably ate 4-5 servings of cereal every morning as a kid, and fortunately had a high metabolism or I’d be the size of an ox now
You’re supposed to have the “balanced breakfast” with all the things you see placed alongside it in the commercials.
That nobody ever does this is not a problem for people who make commercials.
https://www.mexicoinmykitchen.com/horchata-recipe/
INGREDIENTS
INSTRUCTIONS
Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours. *Please see NOTES
NOTES
If you have a Vitamix or other high-performance blender, you won’t need to rest the rice to soften it, as the blender will be powerful enough to grind the hard rice grains. Additionally, you probably won’t need to use a sieve or strainer to strain the rice water, as the rice mixture will be very finely processed. Always taste the drink before adding the sugar. You might need more or less sugar than the amount indicated in the ingredients. If you feel that the consistency of the Horchata is too thick or dense for your taste, simply add more water.
I’m gonna get the ingredients for this tomorrow. Thanks!
A light suggestion would be to put a little less sugar and then add sugar to taste. I would probably like more sugar than most people, so check that part. Also, don’t sweat the cinnamon being Mexican only. It’s great but not necessary for it to taste awesome. You can also buy rice milk already processed if you’re pressed for time.
Thank you! I’ll give that a try!
I bought some horchata mix and it was a shadow of what I got in Costa Rica, so be wary.
This one is great but it’s not healthy at all. It’s a one-way ticket to Diabetesville:
https://www.muydelish.com/traditional-mexican-horchata/#recipe
The kind that is good for you is the original, Spanish recipe using tiger nuts. This is the recipe we use:
https://www.alphafoodie.com/homemade-tiger-nut-milk-horchata-de-chufa/
I’m getting Baader-Meinhof’d so hard right now. I also had never heard of (that I remember) what a horchata was until yesterday… Now I come across this post. I’ll have to try a recipe sometime too.
Take a cup of milk and a cup of sugar and some cinnamon and that’s what these fat fucks are freaking out over.