We have horchata!


Well, something I did not realize in my eagerness to write about horchata is that it is not an immediate gratification drink.  I went out and bought a coffee and/or spice grinder, white rice, almonds, and stick cinnamon.  I was ready!   I guess it would have been a good idea to read the INSTRUCTIONS…

All of the instructions I found said that the pulverized rice and cinnamon and almond mess needed to soak in water overnight.  I wanted my horchata NOW!  But, I did as I was told.  Then, I looked at the printout of the recipe for Smoked Horchata and noticed there was a cheat there.  They suggested using rice milk, almond milk and coconut water with cinnamon, brown sugar, toasted almonds and unsweetened coconut to make something that would be ready sooner.

I couldn’t find unsweetened coconut, and I fudged a bit on the almonds, using some roasted ones my husband had.  I also added white sugar and a tad of molasses to substitute for the missing brown sugar.  I strained it several times through my inadequate strainer, and it came out pretty good.  I could not find the ingredients for the Smoked Horchata, but I bought some rum and a tiny bottle of Frangelico to make something like the Squirrel Horchata.

I tasted my overnight horchata this evening, and it was good.  I think that I need to invest in some cheesecloth, though.  Paper towels are not good filters.  And, since we don’t drink coffee, there were no coffee filters hanging around.


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