Horchata is a traditional drink typically made from ground nuts, grains, or seeds, which are soaked, ground, and then mixed with water and sweeteners to create a milky, refreshing drink. It is a popular choice in warm climates and can be found in many Latin-American and Spanish restaurants. Horchata is often enhanced with spices like cinnamon. However, different regions may have unique variations, such as horchata de chufa in Spain, made with tiger nuts. Horchata is celebrated for its versatility, delicious taste, and the simple yet meticulous process involved in its preparation.
Horchata Recipe From the Masters
Edgar Rico, famous chef at Nixta Taqueria in Austin, Texas, and his wife and business partner Sara Mardanbigi, have the most simple yet delicious recipe of horchata that is ready to drink within minutes.
In just five minutes, you will have a glass of cold horchata waiting to satisfy your cravings by following this method. Edgar and Sara like to have this drink alongside delicious duck carnitas tacos and tantalizing beet tartare tostadas.
How to Make Edgar’s Horchata
- 1 stick of cinnamon
- 1 cup of jasmine rice
- 4 cups of water
- 1/2 cup of demerara sugar
- Take 1 cup of jasmine rice and soak it in 2 cups of water for about four hours. Drain the water with a strainer.
- Take a blender and put the rice in it along with 1 stick of cinnamon, the demerara sugar, and the water. Blend it for about 45 seconds and ensure that it is now a smooth texture.
- Take about 2 ounces of the mixture from the blender and pour it into a cup. You can add more water, according to how concentrated you want your drink to be. Stir it well, add ice, and enjoy your delicious horchata!