Horchata: The Creamy, Chilled Drink Straight from Valencia to Your Mason Jar
By: Analida
Makes about 1/2 gallon; Serves 6 to 8; Prep: 5 hrs
Horchata is a smooth, sweet drink popular across Spain and Latin America, traditionally served cold in a tall glass - no ice, as Europeans prefer. In Valencia, where the drink is native, it's made from tigernut (chufa), a crop with cultivation records dating back to 4,000 B.C. and archaeological roots in Egyptian tombs. In Latin America, the base shifts to rice, almonds, or barley; brought by Spanish conquistadors to the New World.
This version uses long-grain rice and blanched almonds for a luscious, mildly nutty flavor. For an extra flourish, serve it in a martini glass rimmed with vanilla sugar: just moisten the rim with a lemon wedge and dip into sugar on a plate.
Ingredients
-1⅓ cups uncooked white long-grain rice
-2 tablespoons blanched chopped almonds
-7 cups water
-⅔ cup whole milk (or almond milk for vegan)
-¾ cup + 2 tablespoons white sugar
-2 teaspoons vanilla extract
-2 teaspoons ground cinnamon
Instructions
1. Working in batches, blend the rice, almonds, and water until the rice just begins to break up, about 1 minute. Transfer to a large container and let stand at room temperature for 4 hours.
2. Strain the rice water through a fine strainer into a large pitcher; discard the solids. Stir in the milk, vanilla, cinnamon, and sugar until combined.
3. Chill thoroughly and stir well before serving. Pour into tall glasses or martini glasses rimmed with vanilla sugar.
*Tip: Substitute almond milk for whole milk to make this fully vegan.
Featured Product: reCAP POUR Cap for Mason Jars
Keep a jar of vanilla sugar on hand; it's a simple infusion that elevates drinks, tea, and desserts alike. Add more sugar as the jar empties; the vanilla bean keeps giving.
Ingredients
-3–4 cups white sugar
-1 vanilla bean
Instructions
1. Add sugar to an airtight container or mason jar fitted with a reCAP POUR cap.
2. Split the vanilla bean lengthwise, scrape the soft pulp into the sugar, and drop in the bean skins as well.
3. Seal, shake well, and store at room temperature. The flavor deepens over time.
