(Agua Fresca de Horchata)
Although horchata has its origins in Spanish cuisines, Mexicans have made it their own, with as many variations as there are regions in Mexico. Traditionally, this bebida is made by soaking ground rice overnight, then adding sugar and cinnamon. A wonderful beverage to accompany any meal, it’s especially useful to put out that fire in your mouth after taking a bite of a spicy jalapeño. I’ve tried a number of instant mixes, finding them all gritty and unsatisfactory. So, I devised an easy way to whip up a batch at home, without having to remember to soak the rice overnight. Use Mexican cinnamon and vanilla for the best flavor.
6 cups rice milk
½ cup sugar
1½ teaspoons ground cinnamon
1 vanilla bean
4 cinnamon sticks for garnish (optional)
Put the rice milk, sugar, and ground cinnamon into a blender. Cut the vanilla bean in half, lengthwise, and scrape the seeds into the mix. Reserve the pod to make vanilla sugar, Mexican Hot Chocolate, or for another use. Blend until the sugar is dissolved.
Pour into tall glasses filled with ice and garnish with cinnamon sticks for stirring, if you like.