Horchata
- Share via
A perfect thirst-quencher for hot weather and sometimes-hotter cuisine, many people consider horchata the most refreshing agua fresca. It is a subtly flavored drink that is balanced, light-bodied and not overly sweet. Make horchata by soaking rice overnight in water, then pureeing the mixture in a blender, straining it and adding flavorings such as cinnamon, vanilla or almonds. Serve this one over ice with a sprinkle of diced toasted pecans and fresh cantaloupe.
From the story: Cool drinks: Aguas frescas beat the SoCal heat
In a large bowl, combine the rice and cinnamon sticks. Bring 6 cups of water to a boil, then pour the hot water over the rice and cinnamon. Cover and allow to soak overnight.
In a blender, puree the rice mixture (including the cinnamon) with the agave nectar until smooth; this will need to be done in batches. Strain the mixture through a mesh strainer lined with a triple layer of cheesecloth (or a chinois). Stir in 6 cups cold water, or adjust consistency to taste. Adjust the sweetness to taste with additional agave nectar if desired.
Just before serving, stir the horchata vigorously. Serve over ice and garnish, if desired, with a few chopped toasted pecans and a sprinkle of diced cantaloupe. This will keep for 3 days, refrigerated.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
