take a sip of this and try not to smile. what is so happiness-inducing about horchata? this agua fresca both comforts without being warm or dotted with marshmallows, and refreshes without bubbles or citrus. the anomaly is compounded when you try to put your finger on its flavors. there is cinnamon and vanilla, yes, but there is something else. it tastes like steamy, warm summer sunshine that goes down the gullet cold. i didn't realize this other flavor was rice until i started investigating horchata recipes, convinced it might taste just as good in a tall glass on my patio as it does in a styrofoam cup at rico's taco shop. i found a winner. this simple drink can be made for any time, but is especially good alongside spicy foods. cool, milky, nuanced with cinnamon, it is the best answer to salsa picante since cerveza.
homemade horchata
(6 servings)
5 cups water
1 1/2 cups uncooked long grain rice
2 cinnamon sticks
1 teaspoon vanilla
1 cup whole milk or rice milk
1/3 - 1/2 cup sugar or honey, according to your taste for sweetness
place the rice, cinnamon sticks, and 2 cups of water in a blender. start on low speed and begin to break up the rice and cinnamon. increase the speed until the contents are well macerated. pour in the remaining water, milk, vanilla, and sugar or honey and blend briefly to combine. pour the entire contents in a pitcher and place in the fridge to steep overnight.
when ready to serve, pour the horchata through a fine sieve to remove the rice and cinnamon. taste and correct according to your preference, with more sugar, ground cinnamon or vanilla. serve chilled, over ice.
notes
* make sure to give your horchata a stir before serving as a lot of the cinnamon and starch settles at the bottom
* if you have access to mexican cinnamon and vanilla, this is the place to use them
* i have not yet tried this in popsicle form but it sounds promising