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.