Horchata by Cool Chile
This recipe is a bit of a phaff and it is expensive but it is worth trying out just the once so you know that effort that goes into making horchata from scratch, then from now on you will sip it slowly. Or you could always save time and use ready to use Cool Chile Horchata Syrup and sup away!
Makes 4 large drinks or 6 with ice.
145g rice
170g blanched almonds
1/2 stick Cinnamon
750ml hot tap water
Combine all the above ingredients and leave to sit overnight in a covered container in the fridge.
The next day, remove the cinnamon stick and put the rest of the mix in a blender, on high speed for a few minutes.
500ml water
115g sugar
Stir in the above water & sugar ingredients with the blended rice mixture. Then push through a very fine sieve or drip through cheese cloth, squeezing as much liquid out as possible, taste and add more sugar if needed. Refrigerate and serve over ice.
Suggestion:
If you want to try it Oaxaca style, add cubed cantaloupe melon and crushed pecans on top or just add a sprinkle of ground cinnamon.