Best Dirty Horchata Recipes
DIRTY HORCHATA
Horchata, a sweet cinnamon drink popular throughout Latin America, is typically made by soaking white rice in water, straining through a fine-mesh sieve to eliminate solids, if desired, then sweetening the liquid with sugar and cinnamon. But the horchata at Guisados, a chain of taco restaurants in Los Angeles, is different. It's made with whole milk and is served plain, or "dirty" with a shot of cold brew concentrate - and the chain sells up to 700 a day. This is an adaptation of its caffeinated version, and it serves a crowd. (You can leave out the coffee or halve the recipe, if you like.) Enjoy it with something spicy on a hot summer's day.
Provided by Kiera Wright-Ruiz
Categories snack, non-alcoholic drinks
Time 15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Add the rice and 2 1/2 cups water to a large container and cover. Soak at room temperature for a minimum of 8 hours.
- Pour the rice and soaking liquid into a blender, and blend until all the rice is finely ground, 2 to 3 minutes. (If necessary, stop your blender periodically to prevent overheating.) Add condensed milk, nutmeg and cinnamon; blend until combined. Pour the mixture into a large pitcher or bowl. Add the whole milk and whisk until incorporated.
- To serve, divide horchata among ice-filled glasses and top with cold brew concentrate, to taste (about 2 to 3 tablespoons cold brew for each cup of horchata).
HORCHATA
Horchata is a Latin American beverage that's made by soaking nuts and grains in water then seasoning the mixture with sugar and spices. The drink originated in Spain over 1,000 years ago, but many countries have their own regional variations. This is an adaptation of a Mexican version that's made with rice, sugar, cinnamon and almonds, which provide rich flavor and texture, but leave them out if you like. Serve horchata over ice alongside a plate of spicy food - or try this dirty horchata recipe for a caffeine kick.
Provided by Kiera Wright-Ruiz
Categories non-alcoholic drinks
Time 15m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Put the rice, almonds (if using) and 8 cups water into a large pitcher or bowl. Cover container and let soak overnight (at least 8 hours) at room temperature.
- Remove 4 cups liquid from the rice and almonds; reserve. Transfer the remaining liquid, rice and almonds to a blender, and blend, in batches if necessary, until solids are finely ground, 2 to 3 minutes.
- Place a fine-mesh strainer over a large bowl and pour the ground rice and almond mixture into the strainer. Use a spoon to press the solids to extract as much liquid as possible. (You could also strain the liquid through a cheesecloth if you want your horchata to be extra smooth.) Discard the solids. Transfer the strained liquid to a large pitcher (or keep it in the bowl) and mix in the reserved 4 cups liquid from Step 2.
- Add sugar and cinnamon, and stir well. Serve over ice and dust with ground cinnamon, if desired.
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