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Touch Down Rezept

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• 2 cl Limettensaft
• 4 cl Wodka
• 1 cl Grenadine
• 2 cl Apricot Brandy
• 6 cl Maracujasaft

Zubereitung

Alle Zutaten mit einigen Eiswürfeln im Shaker gut schütteln und in ein Longdrinkglas geben.

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Touchdown

Cocktail recipe

• #24 / 71 in Bourbon Cocktails
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• #6 / 290 in Lemonade Cocktails
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• #1 / 13 in Ice Tea Cocktails

3 Ingredients

• 4 oz Lemonade 4 oz Lemonade 12 cl Lemonade 120 ml Lemonade 4 oz Lemonade 4 oz Lemonade
• 4 oz Ice Tea 4 oz Ice Tea 12 cl Ice Tea 120 ml Ice Tea 4 oz Ice Tea 4 oz Ice Tea
• 2 oz Bourbon 2 oz Bourbon 6 cl Bourbon 60 ml Bourbon 2 oz Bourbon 2 oz Bourbon

• Original
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• oz

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Leckere Cocktails und chillige Musik versüssen Ihren Aufenthalt hier bei uns im Stardust Casino.">Stars Bar Rezept Cocktail Touchdown https://www.youtube.com/embed/RhTWrPaML0Q

tipdoo.de und das Herzblut St. Pauli zeigen Ihnen, wie der Cocktail Touch Down zubereitet wird.">Cocktail Touch Down https://www.youtube.com/embed/jQnTf0osdhA

Ein einfaches Touch Down Rezept benötigt Maracujasaft, Zitronensaft, Wodka und Grenadine. Der Alkohol und die Säfte werden im Shaker gemischt. Danach . ">Touch Down Rezept - Touchdown Cocktail mixen

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  5 cocktails touch down Rezepte

  Cocktail mit Wodka

  Einfach alle Zutaten in Shaker zusammenmixen und mit Eiswürfeln gekühlt servieren.

  Sämtliche Zutaten in den Shaker geben und kräftig schütteln. Auf Eis servieren, fürs Auge dekorieren und einfach genießen.

  Zitronensaft, Grenadine Sirup, Smirnoff Vodka, Grasofska Vodka und Apricot Brandy im Shaker mixen, in Cocktail-Gläser um- und mit.

  Alle Zutaten außer der Grenadine mit ein wenig Eis schütteln. Die Mischung in ein Longdrinkglas seihen. Die Grenadine vorsichtig i.

  #Rezept

  Schnelles Rezept für ein leckeren Russischen Schaschlik |Perfektes zar

  Hier findet ihr die genauen Mengenangaben (reichten locker für 3kg Nacken)rn1 Glas Rotweinrn3 Gemüsezwiebeln (pro Kg eine Zwiebel)rnSalz und Pfeffer zum abschmeckenrn3EL Essigrn3EL TomatenmarkrnrnNach Belieben variieren und nochmals gut abs

  Lahmacun Rezept - türkische Pizza / einfach & lecker

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  REZEPT: HAMBURGER ROYAL TS SELBSTGEMACHT - schnell & einfach zu Ha

  Der Hamburger Royal TS - also mit Tomate und Salat - gehört zu den Klassikern der Burger und so einfach macht man den Hamburger Royal TS zu Hause selbst.rnrnZutaten:rn1 Hamburgerbrötchenrn125 gr RinderhackrnZwiebel, Tomate, EisbergsalatrnKä

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  Gefüllter Kuchen Rezept - Kuchen mit Pudding füllung

  Heute zeigen wir euch einen sehr leckeren und nahrhaften Kuchen mit selbstgemachtem Pudding. Durch unsere Methode, Teig ausstechen – Löcher mit Puddingcreme füllen, sieht unser Puddingkuchen sehr schick aus und eignet sich hervorragend für

  One Pot Pasta Rezept - Hähnchenbrust Tomatensahnesoße

  Heute zeige ich euch, wie man ein leckeres Pastagericht mit nur einem Topf zubereitet! Ihr glaubt es nicht? Seht selbst ;). rnZutatenliste:rn250g Nudeln 250g Hähnchenbrustfiletrn400g Stückige Tomatenrn30g Parmesanrn1 EL Sahnern250g Gemüsebr

  CHAMPIGNON SOSSE - für Pasta, Nudeln - vegetarisch, gesundes Rezept, S

  Diese leckere Champignon-Soße schmeckt leicht und frisch und dauert nur max. 30 Minuten.

  ♥ Zucchini-Nudeln ♥ Low-Carb Rezept ♥ Pasta aus Zuchhini

  Für 2 Personen brauchst du:rn2-3 ZucchinirnEin bisschen Raps- oder Olivenöl (zum braten)rn4-5 mittelgroße Tomatenrn1 Pck Garnelenrn2 Lauchzwiebelnrn1-2 KnoblauchzehenrnAbschmecken mit Salz, Pfeffer und Zitronensaftrnrn

  Rezept Cocktail Touchdown

  2 cl Apricot Brandyrn6 cl Vodkarn1 - 2 cl Zitronensaftrn1 - 2 cl GrenadinernMaracujasaft

  Rezept Cocktail B52

  2 cl Kaluarn2 cl Baileysrn1,5 cl 73 % Rum

  Börek mit Hackfleisch und Ei

  Zutaten / Ingredients:rnrn30g Butterrn400g Hackfleisch / minced meatrn3 Eier / eggsrnHandvoll Petersilie / hand full parsleyrn25g süße Paprika Gewürz / sweet paprika spicern20g Salz / saltrn10g Pfeffer / pepperrn4 grüne Paprika / pointed pe

  Griechischer Salat

  Salatrezept Italienischer Salat

  NUTELLA NACHTISCH in 5 Minuten - lecker, schnell und einfach

  Rezept für 2 Gläser..rnrn250g Magerquarkrn125g Nutellarn125ml Milchrn1 Pck. VanillezuckerrnrnBananernBeerenrnBaiserrnrn.. alle Zutaten, die ihr gerne mögt, sind denkbar!rnrn

  Grießkuchen mit Zuckersirup

  Zuckersirup:rnca. 600 gr Zuckerrnca. 700 ml Wasser und ein Paar tropfen ZitronensaftrnrnRevani ist altes Rezept, was bei uns gerne zu den Festen wie Ramadan und Opferfest gebacken wird.

  Tagliatelle Aglio Olio Pasta

  Zutaten Tagliatelle Aglio Oliornrn8 Tagliatelle Nesterrn2 Knoblauchzehenrn3 EL Olivenölrn40 g Butterrn8 Blätter frischer Salbeirn1 Prise Salzrn1 Prise PfefferrnrnZubereitung Tagliatelle Aglio OliornrnIhr wollt ein einfaches Tagliatelle Reze

  Pasta Radicchio und Prosciutto

  Heute zeige ich euch wieder ein sehr einfaches, aber nicht alltägliches Pastagericht. Der knusperige, würzige Prosciutto passt wunderbar zu dem etwas bitteren Radicchio.rnrn

  Tequila Sunrise

  Vanille trifft Orange: Leckerer Amarula Cocktail

  Schritt 1: Vorbereitung. Zuallererst gilt es die Zutaten und das Zubehör für das Mixen herzurichten. Zum Mischen des Cocktails benötigen Sie:rnrn• Eiswürfelrn• Verschließbares Glas (beispielsweise ein Einmachglas)rn• Orangensaft (frischgepr

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  ZUTATEN:rn1/2 Glas Orangensaftrn1 Schuss Kokosnusswasserrn2cl Blue Curaçaorn2-4cl WodkarnEiswürfel

  Grapefruit Gin-Cocktail

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  Vodka Punch

  The combination of cranberry juice, lemonade and 7-UP makes this a very refreshing punch. It's always a hit with large groups and you can't beat how simple it is to make. Hint: freeze additional cranberry juice in ice cube trays to use in place of regular ice.

  

  under 30 minutes

  

  ingredients

  1 quart cranberry juice cocktail, chilled

  1 can (6 ounce size) frozen lemonade concentrate, thawed

  1 1/2 quart 7-UP (or other lemon-lime soda), chilled

  directions

  In a large punch bowl, combine the cranberry juice, thawed lemonade concentrate, and vodka. If desired you can combine these ingredients ahead of time and keep chilled until ready to serve.

  

  

  I froze extra cranberry juice in ice cube trays and used that instead of plain ice so it wouldn't be diluted with flavor. Very good punch without being too strong.

  

  I made this punch for fight watch party. Everybody loved it. It was super easy to make. It's easily the best party punch I've had.

  

  October 23, 2013

  Loved it. Used diet cranberry juice (lower in sugar) and diet 7up. Cut the guilt down a little but still packs a flavorful punch (pun intended)

  

  LOVE this! It's so refreshing. Not bitter at all. You must try it!

  

  December 31, 2012

  I personally didn't care for this recipe. Now I will have to add some sherbet in an attempt to salvage it. I think it's too bitter the way the recipe tells you to make it.

  

  December 29, 2012

  My friend and i just made some to try out for our party. We love it!

  

  Very simple & a wonderful party punch! Also makes for a nice, light summer drink. All of my guests LOVED it.

  

  

  

  Beer makes batters better, meat more tender, and sauces more flavorful.

  

  In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.

  

  Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.

  

  Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 196,000+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.

  Copyright © 1995-2017 . All Rights Reserved. CDKitchen, Inc. 17:11:22:14:59:45 :C:

  Touchdown

  Der Touchdown Cocktail ist ein fruchtig-süßer Cocktail auf Wodkabasis. Durch die Grenadine und den Maracujasaft kommt eine milde Süße ins Glas, der Zitronensaft sorgt für eine angenehme Frische. Wenn dann noch ein milder Wodka gewählt wird, ist der Touchdown Cocktail das perfekte Getränk für heiße Sommertage. Wie bei einem Tequila Sunrise-Cocktail kann man für einen schönen Farbverlauf nach der Art eines Sonnenaufgangs sorgen, indem man die Grenadine erst als Letztes vorsichtig ins Glas gibt. Der Touchdown Cocktail schmeckt aber natürlich nicht nur bei sommerlichen Temperaturen, er hat sich mittlerweile zum Klassiker für alle Jahreszeiten gemausert.

  Sportliche Erfolge

  Woher der Name Touchdown Cocktail stammt, ist nicht ganz geklärt. Klingt erst einmal etwas nach „unter den Tisch trinken“. Aber im Football geht der Spieler beim Touchdown zwar zu Boden, das aber siegreich, nämlich, nachdem er es über das Spielfeld hinweg bis zur entscheidenden Linie geschafft hat und den Ball über das Ziel gebracht hat. Er wird zwar von der Verteidigung zu Fall gebracht, macht aber einen entscheidenden Punkt. Auf den Abend in der Bar mit kühlen Drinks übertragen würde das in etwa heißen, dass man vielleicht am nächsten Tag etwas leidet, aber zuvor, quasi auf dem Weg dahin – jedenfalls einen schönen Abend hatte. Der Touchdown Cocktail hat es durchaus in sich, gehört aber nicht zu den ganz starken Cocktails. Und wer zu Hause selbst am Shaker steht, kann den Alkoholgehalt und den Fruchtsaftanteil im Touchdown Cocktail nach Belieben noch etwas variieren, zum Beispiel von Drink zu Drink etwas „leichter“ werden.

  Rezept für einen sommerlichen Touchdown Cocktail

  • 4 cl Wodka
  • 2 cl Apricot Brandy
  • 1 cl Grenadine
  • 2 cl Zitronensaft (am besten frisch gepresst)
  • 15 cl Maracujasaft
  • Eiswürfel
  • Orangenscheibe

  Den Wodka und den Apricot Brandy mit den Fruchtsäften und Eis in einem Shaker kräftig durchschütteln. Anschließend in ein Cocktailglas geben und die Grenadine vorsichtig dazugeben (mit einem Barlöffel) und einmal leicht umrühren. Mit einer Orangenscheibe dekorieren.

  Touch Down Cocktail Rezept (Zubereitung und Zutaten)

  Touch Down Cocktail Rezept

  

  Touch Down Cocktail Zubereitung

  Alle Zutaten im Shaker shaken. In ein grosses Cocktailglas mit Eiswuerfeln abseihen.

  Touch Down im Glas dekorieren

  • Orangenscheibe
  • Cocktailkirsche

  ø Bewertung: 8.62 von 10 1 nach 146 Stimmen

  • princess88

  das ist der absolute beste cocktail ever

• Jonny

  stimme ich zu! Absolut geiler Cocktail

2 cl Rum braun 3 cl Rum weiГџ 1 Dash Apricot Brandy 8 cl Ananassaft 2 cl.

2 cl Kaffeelikör Kahlua 2 cl Baileys Irish Cream 1 cl

2 cl Kaffelikör 2 cl Baileys Irish Cream 1 cl Wodka Eiswürfel

Ohne Alkohol: 16 cl Ananassaft (100% Fruchtgehalt) 4 cl Sahne 4 cl.

6 cl Gin 3 cl Wodka 1 cl Kina Lillet

aber besser ist das.

Ist genau so lecker wie Original B52

Superlecker und erfrischend. Besonders im Sommer zur Grillparty.

Die Verhältnisse sind unter aller Kanone! Fast die Hälfte Schnaps und viel.

Ich habe diesen Cocktail vorige Woche auf Fuerteventura getrunken, dort.

Neptuns Rhum startet direkt aus der Rum-Hauptstadt Die Flensburger.

Typische Cocktails mit Wodka oder Rum Die alkoholischen Getränke wie.

Über 400 Sorten Whisky aus verschiedenen Ländern hat der neue Online-Shop.

Kurse&Verkostung

Wein, Kaffee, Tee

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Touchdown cocktail rezept

2 cl Apricot Brandy

2 cl Zitronensaft

2 cl Orangensaft

6 cl Maracujasaft

einige Ice Cubes

eine Orangenscheibe od. Cocktailkirsche

Alle Zutaten bis auf die Grenadine zusammen mit einigen Eiswьrfeln in den Shaker geben und gut schьtteln.

Den Drink durch ein Barsieb in ein Cocktailglas mit einigen Eiswьrfeln abseihen.

Fьr einen tollen Farbeffekt die Grenadine zum Schluss ьber den Drink kippen.

Bewertung Leser: 4.69

Dieser Cocktail wurde eingetragen von: Fabian Karg

Original French Crepes Suzette Recipe

• 25 mins
• Prep: 20 mins,
• Cook: 5 mins
• Yield: 6 to 8 servings

This crepes Suzette recipe is the same variation used in upscale restaurants today. A simple mix of butter, sugar and Grand Marnier are flambéed into a delicious syrup, which is then used to flavor a fresh, warm crepe. Crepes Suzette are traditionally served as a decadent dessert, but can be added to a brunch menu as a gorgeous showstopper.

What You'll Need

• 1 cup all-purpose flour
• 1/2 cup milk
• 1/2 cup less 1 tablespoon water
• 2 eggs
• 2 tablespoons butter (melted)
• 2 teaspoons orange juice
• 1 ½ teaspoons orange zest
• 1/4 teaspoon salt
• For the Orange Syrup:
• 16 tablespoons butter (2 sticks), divided
• 4 tablespoons sugar (granulated), divided
• 4 ounces Grand Marnier, divided
• 1 container of vanilla ice cream

How to Make It

How to make crepes Suzette:

1. Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow the batter to rest in the refrigerator for at least 20 minutes before making the crepes.
2. Melt 1 tablespoon butter in a crepe pan or large skillet over low-medium heat.
3. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter.
4. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath.

1. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan.
2. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat the process with the remaining batter.
3. In a large skillet set over medium heat, melt half of the butter until it foams.
4. Remove the skillet from the heat and sprinkle the half the sugar over the melted butter.
5. Add half the Grand Marnier, handling the skillet carefully because of the flame, and then add the crepes to the pan to coat both sides in the orange syrup.
6. Fold the crepes into quarters or roll them into cylinders.
7. Melt the remaining butter in the skillet, remove it from the heat, and then add the sugar and Grand Marnier to make more orange syrup.
8. Place a scoop of ice cream next to each crepe and drizzle the crepe Suzette with the orange syrup.

This crepes Suzette recipe makes 6 to 8 servings.

How to Make Authentic, Mexican Horchata

Posted July 22nd, 2013 by Lizzie Tilchin

The Basics

If you’ve never had it or heard of it, horchata can best be described as a refreshing, creamy-ish, cinnamon-y drink that is served chilled, pleasantly sweet and great for something to sip on in the summer heat. Think along the lines of a rice or almond milk with cinnamon (but better). The beverage has an exotic history that traces back to ancient times: Horchata first popped up in Egypt, where it was made from the chufa nut (also called the tigernut), and at some point the drink made its way over to Spain. By the time the Spaniards brought horchata over to Mexico, the drink had evolved into something different, made instead with rice and often also with almonds.

What you’ll find is that many people today make it with milk. While this may yield a similar final product, authentic horchata is entirely non-dairy. We read somewhere that this has to do with street vendors being able to sell it out in the hot sun all day without it going bad. We’re not sure if this is true, as the exact history of the drink is somewhat of a mystery, but it would make a lot of sense.

So, where can I find a recipe?

It seems like it should be easy, but once you start looking… can you say, information overload? In the hopes of learning everything we could about horchata and how it’s made before trying to make it ourselves, we researched an abundance of recipes. There are just so many different techniques out there and each version calls for the essential ingredients in different proportions. You’ll walk away from your computer with more questions than when you sat down…

Almost all recipes use long-grain white, a “neutral” rice that cooperates well with cinnamon. However, some insist long-grain brown is the way to go. And then, how much to use? While some versions use just rice, others use rice and almonds; in the latter case, less rice is used (to almond, or not to almond?).

How many cups of water do I use?

Directions for this are all over the map, and this is a key component because you want your horchata to fall in that happy place at the intersection of “not too creamy” and “not too watery.” And then, instead of water, some recipes use milk. Some use both! Should milk be used?

(We’ll give you a hint, the answer is no)

How long do I soak my mixture?

While every recipe out there recognizes that your rice/water/cinnamon (/milk/almond/lime zest/kitchen sink) mixture needs to soak for some period of time, the exact timing is, again, seriously all over the map. One recipe says two hours? Another says two full days? Oh, OK.

The questions don’t stop (Do I toast the rice or almonds beforehand? Should the mixture go in the fridge while it soaks? Should I use lime zest? And so on and so forth). The answer is that you can’t know how a horchata recipe will turn out until you’ve already committed much of your time and gone through all of the motions.

Unless it comes from a trusted source.

So, let us be your trusted source (scroll all the way down for the recipe).

The formula / keeping it authentic:

There is more than one way to make “traditional” Mexican horchata, but what all authentic recipes share in common – beyond being rice-based and non-dairy – is a same general sequence of steps to follow:

As for what goes into the mix, all “authentic” variations call for ground rice, a cinnamon stick and hot water. As we’ve mentioned, many recipes call for almonds. Some recipes also call for lime zest, and the key to this is making sure you are only getting the green stuff (vs. the white stuff, which will give your mixture a bitter component, which nobody wants).

Once you have all of your ingredients, it is very important that the rice be ground up well prior to soaking the mixture. “Pulverized” is a good way to describe the desired consistency. This is to maximize the infusion of cinnamon and to allow for the rice to soak properly. It is necessary for both the flavor and the texture. Also, if you are using almonds, the almonds must be blanched and removed from their skins before being added to the mixture (see recipe for directions).

It is important to let the mixture stand overnight. The precise number of hours required is not set in stone, so if you’re making it in the morning give it at least 10 (a generous night’s sleep worth). You will find recipes that skip this step. We don’t want to say that they’re cheating, but it’s kind of like running across the sidewalk while the cement is still wet. If you want your mixture to be authentic and fully adopt that cinnamon-y flavor and for the rice and almonds to soften, you’ll have to do it the “old-fashioned” way and wait (it’s worth it).

The Next Day: Blending and Straining

After soaking comes blending, with cold water this time. After blending, comes the trickiest and arguably the most important step: straining. Most recipes call for this to be done through a strainer lined with three layers of cheesecloth, in order to get that smooth texture and keep out all the grit that gets left behind. We didn’t have cheesecloth, so we had to improvise (read on).

The Four Batches:

Our research left us eager to get into the kitchen and with a number of ideas of how to design our horchata experiment. This is what we ultimately decided to put to the taste test:

Batch 1: Almonds and Rice, 2:1 Almonds to Rice

Batch 2: Almonds and Rice, 3:1 Almonds to Rice

Batch 4: Almonds and Rice, 2:1 Almonds to Rice, With Lime Zest

We needed to know the difference between using rice and almonds versus using just rice (Batch 1 vs. Batch 3). We wanted to pinpoint the right proportion of almonds to rice (when using almonds), which seemed to fall somewhere between 2:1 and 3:1 (Batch 1 vs. Batch 2). Last, we were curious about what would happen with the addition of lime zest (Batch 1 vs. Batch 4).

The night before testing, we prepared our mixtures to soak by grinding up our rice and blanching/skinning our almonds, then adding them to jars 1 through 4 in the appropriate proportions along with cinnamon stick and hot water (and, in the case of Batch 4, a strip of lime zest).

The next day, one by one we blended up each batch with cold water and then strained before returning them to their respective jars, a strenuous process but one with a satisfying result. We didn’t have cheesecloth on hand so we tried a coffee filter. That didn’t work at all so then we ended up using a tea strainer. After much blender-washing, power-straining and mild sweetening, it was finally time for testing/taste-testing…

*Note: to isolate the effects of each test, we controlled for everything else; for all four batches, we used the same amount of water (slightly less for just rice), added the same amount of cinnamon stick, soaked for an equal amount of time, etc.

The Results / The Winner:

One epic taste test. One great deliberation. Only room for one winner…

…And the award goes to Batch 2! Almonds? Yes. How many? A lot. Lime? No.

It was not that close of a race, the choice was actually pretty easy. Here is what we observed:

Batch 1: Standard Horchata (2 parts almonds: 1 part rice)

The first of the horchatas that we sampled, Batch 1 was not bad. We could taste the presence of the rice as well as the almonds and the consistency was satisfactory. Nice and cinnamon-y. Overall, pretty decent.

Batch 2: Not-Your-Average Horchata (3 parts almonds: 1 part rice)

The almond taste was immediately more apparent, in a good way, and the consistency was perfectly creamy. This batch was essentially a richer, nuttier version of Batch 1, and it was just delightful once we tried it over ice (RECIPE BELOW).

Batch 3: Hor-chalk-a (all rice, no almonds)

This oddball of the group was an enigma from start to finish. We had high hopes for Batch 3 when we saw how much easier it was to strain (it yielded about 50% more volume), but our hopes were soon defeated. Batch 3 had a chalky taste and a starchy consistency to be followed by a gritty aftertaste. On top of that, it was somehow watery at the same time. As it turns out, almonds really do make a difference. We’re not debunking all “just rice” horchatas, but getting this one right will prove to be more complicated.

Batch 4: Put the lime in the coconut… but keep it out of the Horchata (2 parts almonds: 1 part rice + lime zest)

Oh, the lime. We didn’t hate the lime, in theory the flavor complements the other ingredients quite nicely. However, we only used a very small amount, and Batch 4 – which was identical to Batch 1, in all other respects – ended up with this overwhelming lime taste, and a slightly bitter aftertaste. Those other flavors never stood a chance. Perhaps it would serve better as a garnish on top.

And without further ado…our perfect horchata!

Authentic Mexican Horchata

• ⅓ cup uncooked, long-grain white rice
• 1 cup almonds
• 1 cinnamon stick
• 5 cups water, divided (3 cups hot, 2 cups cold)
• ½ cup concentrated simple syrup (2 parts sugar, 1 part water)

1. Blanch the almonds by tossing them into boiling water for about a minute, then draining under cold water. After blanching, give each of those little guys a squeeze and the skins should slip right off. Once the almonds are blanched, skinned, and dried, toast them in a dry skillet over medium heat until lightly brown.
2. Pulverize the rice in a spice grinder or blender. Take your time and make sure it reaches a fine powder.
3. Add the ground rice to a large jar or bowl (we used jars) with the almonds and cinnamon stick (see if you can get your hands on a mexican cinnamon stick). Stir in the 3 cups of hot water, allow to cool to room temperature then cover and let stand overnight (not in the fridge!).

1. Transfer the mixture into your blender, add the 2 cups of cold water and blend until it is nice and smooth. How long you do this for will depend on the power of your blender; it will take at least a minute and up to four.
2. Strain the blended mixture slowly into a pitcher- most recipes require that you use a strainer lined with three layers of cheesecloth, but if you’re like us, go ahead and use a fine mesh tea strainer. We found it easiest to strain a small amount, guiding it through with a spoon, and then discard the stuff that was left behind (don’t be fooled if this stuff looks tasty, it’s really not).
3. Add concentrated simple syrup. When preparing the syrup beforehand, you can either dissolve it on the stove or in the microwave. If you try it and would like it sweeter, use more.
4. Refrigerate. Serve over ice. Garnish with cinnamon/cinnamon stick. Salud!

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Thanks for all of the handful tips! Jason is a huge horchata lover so I’ll be sure to tackle this over the weekend!

Awesome! Did you end up making it?

Not yet but it’s on my to-make list!

I’m a huge horchata fan, and I’ve been looking for a great recipe. I trust you! This will be made!

@db4a0559eaf8f77fd75a095cc95672d5:disqus Thanks! Hope you enjoy it – the taste testing was hard but I think we have a winner!

In step 1 of The Next Day, you say to transfer the mixture to your blender and blend it. Does this include the cinnamon stick? Or do you remove the cinnamon stick before blending?

Leave it all in there – the cinnamon stick will have softened so it should have no problem blending. Any bits left behind will get strained out!

Great post! Love horchata! I grew up drinking the plain kind that is made simply with regular white rice, some water, some milk, sugar and cinnamon. Have never heard of it with almonds but going to try it out!

You’re very welcome, glad you enjoyed the post – let us know how it compares!

This was an excellent recipe – I made it this morning after soaking everything last night, and it was a fun experience. I’m drinking it over ice right now, and it’s pretty smooth! Thanks for sharing your trial and errors!

Thanks Kimberly, great to hear that it turned out well for you too!! It is a lot of fun. Tedious, but fun (and worth it).

I think you’re nuts. Use Mochiko (Japanese rice flour – easily obtained), and I would look for almond flour, too — I have seen it commercially available. Cook these briefly together with cinnamon stick and water……let cool then add more water and sugar. Horchata made at home separates so you have to give it a stir before you serve it. No Mexican cook would go through all the crazy steps and time you have laid out in your advice. No Mexican mom would ever have TIME! You should make a trip to small town Mexico. Not Cancun or Cabo.

Instead of grinding 1 cup rice can I use rice flour if so what amount is best since 1 cup rice flour might actually turn out to be a lttle more then needed.

Hi Wayne – this recipe isn’t very sensitive so using 1 cup of rice flour should be fine.

@6841b4abacf4d6e84dd3212682d46860:disqus This recipe isn’t THAT sensitive to quantities so I think you’ll be fine with 1 cup of rice flour! If you’re really concerned, you could take out a teaspoon or two, but it’s probably not necessary. Note that purchased rice flour will be VERY finely ground so it’ll make it even more difficult to strain!

This is my second run at it. The first time i followed the recipe exactly as written, it was amazing! The almonds make a huge difference in flavor. The problem came after 4 hours in the fridge, it became extremely sweet This time I again, followed the recipe, with the exception of the sugar. I used half of what I used last time (1/2 the suggested sugar). It didn’t taste as amazing right away but we’ll see what happens after the sugar sits for a while. Nonetheless, thank you so much for sharing your trials and results. This recipe is a definite keeper, I just need to figure out my own sugar ratio

**my mom negates the need to pulverize the rice before letting it sit but since I followed your recipe to the “T” and it was do delicious, I don’t need to tell her how I made it, lol

@603ecc76147f51f0b5459ed46e8d637b:disqusThanks so much for stopping by and so glad to hear that you’ve made this more than once! One question for you – you’re adding the sugar syrup only after soaking overnight, grinding, and straining, correct? And you’re finding that it tastes sweeter when the final product sits in the fridge for a few days? I typically drink this over ice which helps dilute it some.

One other option for you is to make the simple syrup and keep it in a jar in the fridge (it’ll stay good for 2 weeks) then just add it to the unsweetened horchata as needed. That way, you can sweeten it exactly to your tastes without worrying about the soaking issue!

A fair amount of work but worth and if you don’t have access to Tigernuts this is the only way to get a decent horchata

You have to mention that you need to use Ceylon Cinnamon. I see you did here. Most people have no idea that Horchata calls for Ceylon Cinnamon (also called Mexican Cinnamon or Canela) which is very different to Cassia Cinnamon. Ceylon Cinnamon sticks are soft and crumbly (easy to blend), milder yet slightly sweeter with hints of Citrus and has a superior heady aroma that is out of this world. But nicely done recipes. Loved all the testing. Very useful.

Thanks! From what we gathered, using Mexican Cinnamon does make a big difference. And it wasn’t too hard to find!

One word – perfection. I LOVE horchata, but up until this summer, I had only had grainy, restaurant, packaged (mix) horchata, including at the homes of some of our Latin American friends. A local restaurant offering simple Mexican street food offered homemade horchata, and that was my first REAL horchata. Of course, she wasn’t in the business of giving me her recipe.

Your extensive research, testing and results made me feel confident that this was one of the most authentic recipes on the ‘net, and not some willy-nilly recipe from someone who wouldn’t know good horchata if it hit them in the face.

I started my first batch last night and finished it off this morning.

I love that this was a dairy-free version – that means I can drink the whole batch without getting sick!

I used ground Saigon cinnamon, and honey as opposed to the simple syrup, with no compromise to taste.

VERY happy this is the first (and ONLY) recipe I’ll ever need!

Thanks so much!! We tried

Well the original horchata is not from Mexico and it do not have rice or almonds. Horchata is made from “chufa”

Thank you very much for this recipe. I tried it last night. Everything went smooth until the straining process.

I used a cheap magic bullet blender which is all I have. I blended for 3-5 minutes in several small batches (this blender does not hold much)… and put it all in a big container, combined. I then strained in small batches through 2-3 layers of cheesecloth as I don’t have any mesh strainers.

The cheesecloth became clogged in no time flat. I had to move the mixture around with a spoon and also scoop out the sludge. This was so tedious that I wanted to give up. I ultimately moved the cheesecloth in a swaying motion to strain out the liquid and then rinsed it under water to unclog, and repeated. This was so tedious I just gave up.

The amount of sludge that I accumulated was immense. I would want to say over half a cup, perhaps. Is this normal? I felt like I wasted so much.

I ended up with about 10-12 oz. of finished product by the time I gave up. I threw in some ice, a little simple syrup and went to town. DELICIOUS!

Can you please provide some help in straining the mix? I really would love to make a large batch of this delicious recipe, but with my results today I am looking for an alternative method.

P.S. Have you ever tried with tiger nuts? Do I replace the almonds with them if I can find them? Please let me know. I would love to experiment with them as well.

If you’re having trouble straining, take a ladle and press down on the mixture in the cheese cloth to encourage the liquid to go through. It’s still a little tedious but goes far faster than just stirring around the mixture.

Cheese press works wonderful. Three layers of cheese cloth and cotton twine (aka. Kitchen twine or Butchers twine) used to tie a turkey or chicken before baking. (Usually can be found in the grocery store near the turkey basters). Cheese cloth can be reused. Make a bag out of cheese cloth and line cheese press mold leaving an additional 2 inches for tying purpose. Fill with horchata mix and tie off. Press until majority of liquid is squeezed out (use your own judgment), untie cheese cloth, discard refuse, rinse cloth and repeat.

If you have a cloth napkin (like we use in restaurants), kitchen apron or any fine knit cloth you can put that inside a strainer and as it gets clogged (at the bottom of the strainer) adjust the napkin by tugging it left or right, back or forward, so a new area is exposed to moisture at the bottom of the strainer and lets the liquid through. When the flow stops again, pull the napkin to the left or right exposing another patch and you’ll get more liquid through. Keep moving the cloth until all is strained through, no ladle required.

@disqus_bs6ajglglp:disqus Great idea!

Boiling a small amount till its over cooked, blended to a creamy rice paste. (with toasted pecans due to almond allergy ^_^ Thinned out to desired consistency. Simple syrup etc easier preparation, quite effective and quick.

If you have one, I’ve found that a centrifugal juicer on the lowest setting is much faster and less tedious than using cheese cloth. My juicer leaves fairly soupy discard the first time, so I run the discard through a second time to extract more liquid, cleaning the filter between runs.

Try using a nutmilk bag. Bet it would work great!!

Just to say this is ONE of the recipes, but I doubt it is the “authentic”.

1. Almost all the horchata I had includes milk as an ingredient

2. Almonds are REALLY expensive in México; if you are going for Mexican-market/Typical-restaurant water, I really doubt they will use almonds

@87938f4a5c96bd6a8af423882cb8e622:disqus Thanks for the note. From all of our research (both reading & tasting in many places), we’ve found the most traditional horchata to be two things: non-dairy and rice-based, which we acknowledge in the post. Many people use just rice for cost reasons or flavor preference but many also use almonds. Our goal with the post was to make the best version we could, taking the most traditional elements possible.

I just made a batch and am quite pleased with it. It seems like people are having difficulty with the straining so I thought I would pass on the method I used that had no difficulties. If you go to your local beer brewing store you can pick up a medium or course nylon grain bag and it worked very well. It drained quickly, cleans easy, and didn’t leave me with a chalky Horchata. If you do like it more strained then you could always follow with cheesecloth. I appreciate the comparison approach you took. Wonderful job.

This is my first time making horchata and I was wondering if you needed to wash the rice first, or just start pulverizing it? Your response is greatly appreciated!

@7bd045fd9aebc786071c860dc70cc776:disqus Great question! You do not need to wash the rice first. Just pulverize and continue. You actually want some of the starchy coating on the rice to remain, which will help make the horchata creamy.

If this is a mix of rice and almonds should it be called Authentic Mexican Horchata? This is more like Horchata with almonds. However I have made some similar mixes and they were good. I have tried 8+ recipes and they are all good. The ones with milk are good but rich. I honestly don’t even consider it Horchata if it has too much milk. I have made a few with condensed milk. The recipes claimed it was so it did not need to be refrigerated. I do believe I have now what I would call a authentic recipe. Agua de avena is next! I lived in Mexico for 6 months and never have I had so much packaged horchata. LOL It was Cozumel. Hardly Mexico. Very awesome article. I had to laugh just because apparently you felt some of the frustration I did when I started researching. Kick ass and keep up the good work.

@disqus_4PRf8CrONs:disqus Thanks for writing in! We did a lot of research for this recipe and found that what’s considered “authentic” varied depending on where you are. Some use all rice, some use all almonds, some do something in between. One thing is for sure though, the most authentic, traditional recipes don’t use any kind of “regular” milk (including condensed)!

Hello hello Vijay. Thanks for the reply. Where did you get your info from? I just want to know more about it if I can. I have a quarter inch thick folder with about 8 recipes and lots of notes. I will soon narrow it down to two. One all my friends like is made with condensed milk and has a 1 to 1 water milk ratio. Plus the sugar and Cinnamon. I think I will call that one Gringo Horchata. The more authentic one one I make is close to what I remember. No milk of any sort and no refrigeration. It is really yours minus the almonds. I have never ground the rice before soaking either. I will try this to day. The no milk or fridge sounds authentic to me. It seems those things would have been hard to come across back in the days.

What goes with horacha best?

@myapp:disqus Do you mean what foods you should pair with horchata? Since it’s sweet and creamy, we especially love it with bright, spicy foods like mexican tacos or burritos. It helps cool the burn!

Hi, I was making this recipe right now and I let it sit about 20 hours i was wondering if it will make a difference in taste or flavor? Also I was wondering if there is anything you can do or make with the left over stuff after you strain the blended mix?

Glad to hear that you’re giving it a shot Kristen! We’ve never let it soak for that long but it should probably be a-ok. If anything, the rice and almonds will soften even more, making them easier to blend. The strained nuts and rice leftovers are just garbage, unfortunately.

The strained nuts and rice make delicious cookies, actually! (As delicious as the horchata). I based it on this recipe: http://detoxinista.com/2012/04/classic-chocolate-chip-cookies-grain-free/.

Prior to making the cookies, I toasted the mixture to dry it out. Since the leftovers from one batch are closer to one cup than to 1.5 cups, and still contained some moisture after I toasted them, I used the following quantities and ingredients:

1 cup horchata leftovers (whatever remains)

scant 1/4 teaspoon baking powder (changed from baking soda)

scant 1/4 teaspoon sea salt

heaping 1 tablespoon coconut oil, softened (another fat should work fine, too)

(I omitted the vanilla extract to let the horchata flavor shine)

3-4 tbsp sugar (I used leftover simple syrup I had made for the horchata, but since the cookies leaked liquid as they cooked, this should probably be dry sugar)

Both golden raisins and chocolate chips were tasty when added. I baked them in a 450 F oven until they started to turn golden, but they could probably also follow the baking instructions in the original recipe.

you can add the leftover pulp to muffins or pancakes or just about any bread type recipe, or as one commenter stated, heat with sugar and milk or water to make a porridge. Or you could try drying the pulp in the oven on low heat or in a dehydrator then sprinkle over cereal, etc.

Great horchata! Can I bottle it so it will ladt longer? I’m a beer brewer so use brown glass bottles and steralize.

Marty – we probably wouldn’t recommend bottling it. Nut milks don’t stay fresh for very long and since it doesn’t have any alcohol or fermentation happening (like in beer) to stave off the bacteria, it’s probably not very safe. If you wanted to bottle and refrigerate it for a few days, that might be fine, but also not much different than just keeping it in a pitcher. Also, even if you were to try putting it through a canning process (like you would do with jam), the heat would probably give an off flavor to the horchata.

OK Folks….try these 2 options. I think you will like them.

1) instead of simple syrup, try agave nectar. you can find it in the organic section of grocery stores, or places like Trader Joe’s etc. Less calories…same sweetness

2) try a shot of rum in it, and shave come coconut over the top as a garnish with a pineapple slice. I make it for barbeques and people love it.

its also good in the winter, when you need a bit of summer to shake the cold.

Those are great ideas @disqus_BlndX1uEgj:disqus! Thanks for sharing them with us.

Sorry to interject, but agave nectar is no better for you than HFCS (high fructose corn syrup). It’s made from the starchy roots of the agave plant using the same method as corn syrup, and illegitimately passed off as a healthy sweetener. Try something like grade B maple syrup (also available at Trader Joe’s) if you’re averse to using refined sugar.

Wondering about local honey – I’m sugar free and have heard local honey is the best sweetener in terms of health benefits…

Hello! Do you think it will make a difference if I buy pre-blanched almonds for this recipe. I’m tripling the recipe for a party this Saturday and that blanching step sounds like a lot of extra time I do not have this week. Thank you, and I really appreciate the well-researched recipe!

That’s a great question Bridie! If you can get your hands on pre-blanched almonds, by all means go for it! We’ve never used them so I can’t be 100% sure but off the top of my head, there’s no reason it shouldn’t work. The only catch is that they might be more expensive but if you don’t mind that, go for it!

just made this recipe and put my first batch in the fridge to chill. i love horchata. my introduction to this drink was at a nicaraguan restaurant in st. louis. i was hooked at first sip. i now order it at every restaurant that serves it. the nosh.on.it recipe is delicious. i was pleasantly surprised that the almonds took just a little squeeze to pop right out of their skins after blanching. like alybaba, i too almost gave up when i was using cheesecloth and a strainer. what a frustrating mess (yes, i just referenced a jimi hendrix lyric)! i switched to a tea strainer and it made all the difference in the world. i used the wooden end of my rubber spatula to stir the mixture inside the strainer and the process went very quickly even though i could work only in small batches. this recipe is a winner!

Just finished making this, read all the comments while waiting for day 2. I have agave syrup, so used that instead of simple syrup. It is wonderful and dairy-free, a real plus for our family. I was a bit disappointed that it only makes half a pitcher, but, it is a very concentrated half pitcher and plenty of ice is not a bad thing. Also, this recipe completely fills up my blender, so it works. Thanks for the recipe. I’m going to share it with my fellow Californians, because I was just lamenting with a friend how much we miss horchatas here in Tennessee. I was wondering, I have a soy milk machine, could I use that and substitute rice, almonds and cinnamon in place of the soybeans?

@theresahanson:disqus I’m glad you got the chance to try it! It does only make a small amount but you do need all of the rice and almonds to get a truly intense flavor. Otherwise, you’d just be diluting the horchata and making it watery.

The question about the soy milk machine is an interesting one. We’ve never used one of those before but from what I can tell, it also cooks the mixture, correct? If so, you probably don’t want to use it for the horchata since the heating process will throw off the flavor. It seems like some soy milk makers have instructions for rice or almond milk, which may not be heated. If so, you could probably give it a shot.

First, thanks so much for the research for sharing the winning recipe. I LOVED its simplicity and the way it tasted in the morning. However, 5 hours later, I took my (uncovered) pitcher out from the fridge and the horchata now tastes very sour. Has this happened to anyone else?

Hi Tina – thanks for sharing your experience. There are a couple of things that could cause this to happen.

1) Was your mixture strained extremely well? If there was too much rice & almond sediment, those can turn sour pretty quickly, even in the fridge.

2) You should definitely keep this in an airtight container or jar in the fridge. I doubt that’s the only factor since 5 hours isn’t that long, but it could contribute.

3) How long did the rice/almond/water mixture soak for? Longer than 12 hours? If it’s too long, it can turn sour too.

try 2 cups of cold milk instead of 2 cups of cold water

Crash V. – we’ve never tried it like that but traditionally, horchata is never made with actual milk. Also, the process calls for letting it sit at room temperature (not in the fridge) so milk wouldn’t be the best idea there.

I want to make horchata to serve at my daughters wedding reception. I’m wondering if I’m insane to attempt this recipe for a large quantity. I need to make a few gallons. We want to make a coconut horchata as well. I’m concerned about the comments of it turning sour. I would need to make it up the day before. Any suggestions?

Holly, that’s a very very tall order and not necessarily something we would recommend. The cost of the almonds and the time and equipment it would take for you to make this all from scratch would be really challenging. At that point, I might recommend contacting a local Mexican restaurant and seeing if they’ll make it for you!

I have to give my favorite horchata secret: adding a shot of dark (or spiced) rum. It cuts the sweetness just a tad without taking away any of the wonderful horchata flavor. Haha plus, when has a little rum ever been a bad thing ;)?

Hi, why can we not just use almond and rice milk??

Hi Denise – you could try that with some cinnamon added but you may not get the same fresh texture and taste as you get from making it from scratch!

I made this following your recipe and it turned out great! the only thing I didn’t do was pulverize the rice, i just let it soak with the almonds and my vitamix did an excellent job of grinding everything down the following day. also i used a nut bag to strain the sludge and it worked out perfectly!

What about using Piloncillo in the simple syrup?

@disqus_0VzKLbmrbk:disqus That’s a great question! You could definitely use piloncillo instead of sugar in the simply syrup if you can find it. It does tend to be sweeter than table sugar so I would recommend using a lower ratio (e.g. 1.5 parts piloncillo : 1 part water) so it’s not overly sweet. And be careful when adding it to the finished horchata. Add a bit at a time and taste as you go.

Thank you for doing all the testing, ( dirty work?). I appreciate the in depth results!

Hi! Quick question; this recipe calls for a blender. I have a Ninja (smoothie maker) which grinds everything down until it’s very fine (not quite as smooth as a Vitamix but close) will this blend everything up too much – meaning not much will strain out and it won’t taste as good, or is my Ninja ok to use? (I don’t have a blender.)

I just made your recipe and it isn’t sitting out to cool as we speak! I can’t wait to try it, and after your long and detailed research, I’m sure it will be ranked as one of the best Horchatas I’ve ever tasted.

However, I do have a question. Is there a reason why you pulverized the rice and soaked it with whole almonds? Would there be a difference if I pulverized the rice and almonds before soaking it in my container?

Hopefully someone can answer this question! Thank you!

I meant, it “IS” sitting out to cool.

Horchata is traditional SPANISH drink originally from Valencia . ( it’s not Mexican at all)

I live in Mexico and make horchata 3 times a week for our restaurant. I never put almonds but I might try that some time. I just wanted to let you know that it’s really so much easier than you’re making it. I let the rice set for at least 3 hours to get soft and then blend it until it’s completely smooth and there are no rice pieces. Sometimes this takes 10 minutes (it depends on how long it has soaked). There is no need to strain it if you blend it right because it should essentially become rice flour in water and that’s what gives it the right texture. You should also try it with a tiny bit of vanilla and cloves, and regular sugar should dissolve just fine. WITHOUT SALT, THIS DRINK IS SO BLAND! I have made it without milk and it is nowhere near as good. I use evaporated because it keeps longer, but for us I always use fresh whole milk and it’s delicious.

3 tsp ground cinnamon

pinch ground cloves

1.5 tsp vanilla extract

1 can evaporated milk

.5 can sweetened condensed milk

enough water to make 7 liters of horchata

This does settle, of course, but that’s what horchata does, so just stir before drinking!

This is perfect! Although I got it pretty smooth after 24 hours I poured it through some cheese cloth and it tasted amazing!

Thanks for your comment. been researching this as I never saw it ‘live’, and the fact it should be ‘creamy’ and everyone keeps telling to strain just made no sense to me.

I’ll ahead back to some more blending. THX!

I made the one above in the article and it was eh. and took so much time. I then tried this recipe and WHOA! Awesome. Blew the other away and was so much easier! I soaked for 4 hours and used whole milk. THANK YOU!

Can you please give me the instructions with these ingredients?

What do you mean with enough water to make 7 liters of horchata? Do you add the water as the last step, cause how else would I know if it’s enough? Lastly 7 liters is a bit much if I’m making it at home 😅 how can I make less without messing up the ratio

I added my water at the last step. If you want to make less, divide the recipe by 2.

Hey we share the exact same name 😁 yes I thought about doing that then I saw the 1.5 cups and 2.5 cups and I already knew from experience I tend to mess that up since I’m not used to working with cups measurements lol. But I’ll try it out nonetheless. Thanks for responding

I just made horchata last night using this exact recipe and it is AMAZING. I let the rice soak in water for 12 hours and it blended into a rice flour mixture in 3 minutes. I added the ingredients, mixed together and then added the water. This is the best horchata I have ever had! I wouldn’t want to do anything different!

Thank you for this recipe! We made this recipe at our after-school center in Pittsburgh, PA and our elementary aged students absolutely loved this horchata. We have a blog and would like to share our post with you since we gave you a shout out! http://www.brashearkids.com/2014/11/mexico-culture-holidays-diy-horchata.html

So great to hear this – thanks for sharing!

When I have it soak overnight is it in the refrigerator?

Nope, just leave it out on the counter!

Straining once through a chinois and then through cheese cloth should make this easier.

Can you blend the nuts with the rice?

You could but we like the flavor better this way. If you only want to blend once, then I would recommend soaking the rice whole with the whole almonds then just grinding it all on the 2nd day.

Amazing recipe. Just like when I was a kid and bought it from the stands on the side of the road. My sister and I were in childhood bliss!

@brittneyhirst:disqus Thanks so much!

I’m about to make this but I only have sliced almonds. Does anyone have any thoughts about whether that will work or if i need to just go buy whole ones?

Those should work fine but I’m guessing they have the skin on them. This might affect the flavor of your final horchata but definitely make sure to strain the mixture very well.

There are many comments, so I’m not sure if this was already mentioned. I make almond milk using something called a “nut milk bag” that can be found on Amazon for about $9. It is much easier and finer than cheesecloth or metal strainers; even finer than a chinois, and can be rinsed in a few seconds and used again indefinitely. I’ve used mine three times a week for over six months with no problem. I imagine it would be ideal for horchata. I’m going to try it today and I’ll report back if it’s not.

Try adding some xantham gum to keep it mixed

Hey, I love this recipe. I just made this drink for my family and they loved it. Really! its so refreshing that it gives great feeling inside. Thanks for such lovely recipe and keep posting, these tips with recipes are just too good.

I took the leftover sludge and boiled it with 2 cups of milk and 2 tbsp sugar till it was thick and made a cream of rice sort of pudding… I just couldn’t bear throw out a cup of almonds ☺

Thank you for the Horchata recipe. I appreciate the time you took to

research and compare. I noticed that some comments complained about the

time and trouble, and preferred it with milk and without almonds.

Personally, I believe this is because of the MacDonald’s effect (becoming accustomed to bland and over-sweetened food) . I used

to work with people from El Salvidor who brought homemade Horchata to

work. It was the best I’ve had (milk-less)! I just read your recipe, and

look forward to trying it!

I have tried this recipe many times, with many iterations trying to get

it to work without being a chalky, gritty mess and I feel I finally

figured out the problem ! If you have a high quality blender like a

BlandTec or VitaMix, it will blend the rice and almonds MUCH too fine

and no matter how well you strain it, you will not get it all. I always

ended up with a liquid that separated very quickly, and looked

terrible, and when you drank it it was like someone poured sand in it. I

found that if you blend the dry ingredients FIRST (the dry rice,

almonds, cinnamon, and vanilla if you used beans instead of extract),

then poured that combined powder into the water to sit overnight, the

individual particles expand, and can easily be strained out the next

day. All you are left with is the delicious liquidy horchata goodness

! You do get a LOT more pulp, which is a good thing in my opinion.

With my BlendTec, I would end up with about three tablespoons of pulp

from this recipe despite straining twice through a nut milk bag (also

tried cheesecloth and got about the same). All the other solids were

pure grit in the drink. With blending the dry stuff into a flour at the

start, I now end up with about 3/4 cup of pulp and a nice smooth

First of all, the horchata is S-P-A-N-I-S-H or actually mediterranean, N-O-T mexican. After that mistake in the title already, you can assume the rest is pretty much wrong, which it is.

It tastes okay. I made it just so I can actually give an opinion and not be accused of not trying the recipe. I think yours is good, but it’s a waste of almonds. And it doesn’t seem authentic to me because as I was making it all I kept thinking was ‘Why would I throw out all these almonds?’ If it was authentic like you claim, people wouldn’t just waste almonds like that. You made that comment about how if it’s authentic it wasn’t made with milk because milk spoils. So ten in your mind it’s okay to throw out expensive nuts willy-nilly? That doesn’t make sense. Yes, almonds are expensive; most nuts are. It isn’t as costly as other nuts like pecans or macadamias, but it still averages nearly US$10 a pound. Also, this isn’t really (Mexican) horchata; this is more like an almond drink with rice as an afterthought.

I am presuming you dont add the cinnamon sticks to the blender with the rest of the mixture?

Tried soaking it overnight on the counter and it was a bit fermented by the next day. It does get pretty hot here, so I tried it in the fridge the next day and it turned out ok.

When I let the rice mixture stand overnight is that just out in room temperature or in the fridge?

This is perfect. Thanks for sharing the great post!

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