Horchata

Ingredients and Weight:

• 3 cups uncooked white rice, rinsed and drained
• 1/2 cup raw almonds, soaked overnight and blanched
• 1/4 cup ground cinnamon
• 1 teaspoon ground nutmeg
• 12 cups water, divided
• 1 cup evaporated milk
• 1 cup granulated sugar
• 1/4 cup agave nectar (optional)

Preparation Time:

15 minutes

Cooking Time:

None

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. In a blender, combine the rice, almonds, cinnamon, nutmeg, and 2 cups of water. Blend until smooth, about 1 minute.
2. Pour the mixture through a fine-mesh sieve into a large bowl. Press down on the solids to extract as much liquid as possible. Discard the solids.
3. Add the remaining 10 cups of water to the bowl and stir to combine. Cover and refrigerate for at least 2 hours, or overnight.
4. When ready to serve, strain the horchata through a cheesecloth-lined sieve into a pitcher. Discard the solids.
5. Stir in the evaporated milk, sugar, and agave nectar (if using). Taste and adjust sweetness as desired.

Nutritional Information:

• Calories: 200 (per serving)
• Fat: 3g
• Carbohydrates: 40g
• Protein: 4g
• Fiber: 1g

Dish Characteristics:

• Creamy and refreshing
• Lightly spiced with cinnamon and nutmeg
• Slightly sweet with a hint of almond
• Suitable for all ages

User Comments:

• "This horchata is so delicious! It's the perfect summer drink."
• "I love the creamy texture and the subtle spice."
• "This is the best horchata I've ever had!"
• "It's so easy to make and everyone loves it."
• "I'm so glad I found this recipe."

Special Precautions and Tips:

• For a richer flavor, use brown rice instead of white rice.
• To make the horchata dairy-free, substitute almond milk or coconut milk for the evaporated milk.
• If you don't have a cheesecloth-lined sieve, you can use a coffee filter to strain the horchata.
• The horchata will keep refrigerated for up to 3 days.