brown sugar horchata: a cinco de mayo fail
I was so excited to have a great cinco de mayo recipe to share. I was so excited to have horchata to drink. So excited, in fact that I decided that I should essentially ignore the recipe that I was using without taking into consideration the repercussions of that decision.
And that, my friends, is how you end up with an horchata fail. It was a tasty fail and I drank it all, but look at it. It’s brown. So wrong, so very very wrong. This is my second take on horchata and I have to admit that from a texture standpoint, I feel like this one came closer to the real deal. If only it hadn’t been for that truly unfortunate color. So, until the next time I try my hand at this (and there will be a next time) from the KC household, Happy cinco de mayo, may your margaritas be strong and your horchata white.
- 6 tablespoons long-grain white rice (scant 1/2 cup or 80 grams)
- 1¼ cups whole blanched almonds (150 grams)
- 1 1-inch stick cinnamon
- About 1 cup brown sugar (115 grams)
- The night before serving, pulverize the rice in a blender or spice grinder. Transfer to a large bowl and add the almonds and cinnamon. Stir in 2½ cups hot tap water, cover and let stand for at least 6 hours.
- Purée the mixture in a blender until no longer gritty, about 4 minutes.
- Add 2 cups water, then blend for a few seconds more.
- Set a large sieve, lined with 3 layers of dampened cheesecloth, over a mixing bowl. Pour the almond-rice mixture in, a little at time, stirring gently to help the liquid pass through, and then gather up the corners of the cheesecloth and squeeze out all the liquid.
- In a sauce pan, add 2 cups water and the 1 cup of brown sugar. Heat until sugar is dissolved.
- Add sugar water to rice and almond mixture.
- Sweeten to taste with more sugar.
- If the consistency is too thick, add water.
- Cover and refrigerate.
- If it separates, stir before pouring into glasses and serving.