Best Horchata De Pepita De Melón Recipes

MEXICAN HORCHATA

Steps:

• Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours. *Please see NOTES
• The next day, pour the rice, cinnamon, and water into your blender and process until it becomes a smooth, watery paste.
• Using a strainer or sieve, strain the mixture into a wide mouth pitcher, stirring to help the liquid pass through.
• Add the milk (if using), vanilla extract, and the rest of the water. Stir in the sugar, adjusting the amount to fit your taste. Let the drink chill in the refrigerator. Stir the Horchata before serving, since the rice mix tends to settle at the bottom. Serve in glasses with ice cubes.

HORCHATA DE MELON

Steps:

• Place all ingredients in a blender and whirl until very smooth.
• Refrigerate for at least 1/2 hour (and up to 8 hours).
• When ready to serve, strain through a fine sieve and serve over ice cubes.

MELON SEED DRINK (HORCHATA)

Steps:

• Place the melon seeds in a blender and pulverize as finely as possible.
• Combine the pulp, sugar, lime rinds and water in a large jug or bowl.
• Let sit for 4 hours.
• Strain through a cloth extracting all liquid possible.
• Drink and enjoy.

HORCHATA

Steps:

• Place rice in a blender; cover and process 2-3 minutes or until very fine. Transfer to a large bowl; add almonds, cinnamon stick, lime zest and hot water. Let stand, covered, at room temperature 8 hours., Discard cinnamon stick. Transfer rice mixture to a blender; cover and process 3-4 minutes or until smooth. Add sugar; process until sugar is dissolved., Place a strainer over a pitcher; line with double-layered cheesecloth. Pour rice mixture over cheesecloth; using a ladle, press mixture through strainer., Stir in cold water. Serve over ice. If desired, sprinkle with cinnamon and serve with lime.

HORCHATA DE PEPITA DE MELóN

Steps:

• Combine the water with the sugar in a saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature.
• Put the cantaloupe seeds and almonds in a food processor or spice grinder and process until completely pulverized, with a flour like texture. Stir the ground seeds and lime zest into the water.
• Refrigerate for at least 4 hours or overnight. Stir, then strain into a pitcher through a sieve or colander lined with cheese-cloth. Strain again, this time pressing the solids with the back of a wooden spoon to extract as much liquid as possible. Serve over ice.
• To make the dried cantaloupe seeds, cut a cantaloupe in half and scoop out the seeds. Rinse the seeds and drain them thoroughly, then spread them in a single layer and leave them out in the sun to dry for a full day. If you can't dry them outside, put them in the oven at the lowest temperature possible for 4 to 6 hours. Either way, stir them occasionally so they'll dry completely and evenly. You can use the cantaloupe flesh to make an agua fresca. Just blend it with water and sweeten to taste.