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Created in Spain, many countries have their own version of Horchata. This recipe is inspired by the regional rice-based variations across Mexico. FULL RECIPE BELOW.
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Directed/Shot/Edited: Eric Slatkin
Food Styling: Danielle Westberg
MUSIC:
“Estrellita Marinera” by Guty Cardenas
Composed by: A. Esparza Oteo
Arrangement by: Guty Cardenas
Courtesy of Vampisoul
http://www.vampisoul.com/
HORCHATA RECIPE
serves 4
INGREDIENTS
-1 cup uncooked white rice
-½ cup sliced almonds
-4 cups hot water ( do we want to show hot water in pot or just use the elec. kettle?)
-1 large toasted cinnamon stick
-1 tsp vanilla
-¾ can sweetened condensed milk (10 oz)
-1 can evaporated milk (12 oz)
-zest of ½ lime
METHOD
-Rinse the rice and drain
-Toast one large cinnamon stick
-Add rice, cinnamon stick and sliced almonds to 4 cups of water in blender- set aside for 2-4 hours or overnight in the fridge
-Then, blend for about 1 min or until smooth
-Strain through cheesecloth, directly into your serving pitcher
-Add 1 can evaporated milk
-Add ¾ can of sweetened condensed milk
-Add 2 tsp of vanilla extract
-Add zest of ½ lime
-Stir well making sure all the condensed milk is dissolved
-Pour over a glass full of ice
-Optional: dust the top with ground cinnamon to taste