Monday, February 17, 2014
Is it possible to live in Los Angeles and not fall in love with Mexican food? I think not. Over the last eight years of dating and marriage, Michael and I have gone to countless taco trucks and taco stands all over LA. We always order tacos or burritos paired with the spiciest salsa we can lay our hands on, and we split a large Styrofoam cup of cinnamony, creamy horchata.
I always assumed that horchata was a milk-based drink and was very surprised when I learned that it was made from rice. Since I'd never heard of a rice-based drink, I assumed it was hard to make. The other day, I looked up a few recipes online for inspiration, saw how easy it was, and made my own. Try it out for yourself!
(Public Service Announcement: Horchata is pronounced "orchata." Please don't say the "h" in horchata. It'd be like saying the "k" in knitting. You just don't!)
1 cup uncooked rice
5 cups water
1 cinnamon stick
1 cup milk (You can substitute part of the milk with cream if you want your horchata super creamy.)
1/2 tablespoon vanilla
1/3 cup white sugar
Pulse the rice, water, and cinnamon stick in a blender until the rice starts to break apart. Let this cloudy, chunky mixture sit out for several hours to overnight.
Strain out the water and get rid of the broken rice and cinnamon stick. Mix in milk, vanilla, and sugar. Put it in the fridge. While it's chilling, go to the nearest hole in the wall Mexican place and order tacos with spicy, spicy salsa. Stir the horchata, pour, and enjoy!