Wednesday, July 6, 2011

Horchata w/goat milk

Soak 1 1/2 cups of rice in 3 cups of water overnight or longer. Blend until smooth along with 2 or 3 sticks of cinnamon (depending on preference), 1/4 cup of sugar and one tsp of vanilla. Pour into a pitcher, or whatever you are going to serve/store it in, and add 1 cup of goat milk, water to bring it to the consistency you prefer (another 2 cups or so) and additional sugar to taste, depending on how sweet you prefer your horchata to be.

Notes: Horchata tastes best after it sits for a day or two when the cinnamon oils are fully infused and the uncooked rice begins to lose its chalky taste. Make it with brown rice and raw agave nectar for a healthier and nuttier tasting version (just be sure to soak it an extra day or two). A note on the inclusion of milk: I've had horchata with and without milk in it, in both the US and Mexico. People here in Texas tend to put tons of milk in their horchata and I find it too rich to be refreshing on a hot summer's day. I add a cup of goat milk to give it body but that can be left out. As for the vanilla, I am a fan of Mexican vanilla; it is made from a mix of water-based vanilla bean extract and vanillin (C8H8O3) in a candy-sweet solution of corn syrup and alcohol. The mix of fake and real gives it an exaggerated hyper-real quality, like the flavor equivalent of an HDR photo. 

Before blending

On ice
Mexican vanilla

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