Horchata
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 0 minutes
Please begin the recipe the day prior to serving
Makes: 1 litre of horchata
- 250g/8.8ozs rice (any white rice variety will do)
- 50g/1.7ozs toasted almond flakes
- 3 cinnamon sticks
- 4 cups/1 litre/2.1pints warm, filtered water
- 200g/7ozs sweetened condensed milk (or to taste, add more if you like sweeter drinks)
- 200ml/7flozs evaporated milk (or fresh milk)
- 2 teaspoons vanilla bean paste
Step 1 - Rinse the rice under cold water and then place the rice, almond flakes and cinnamon sticks in a large jug and pour the warm water over it. Cover and allow to steep overnight.
Step 2 - The next day blend the whole mixture (rice, almonds, cinnamon sticks and water) in a high speed blender until pulverised. Strain in a sieve or using a nut milk bag. Whisk in the condensed milk and evaporated or fresh milk and vanilla.