Horchata del Norte (American Horchata)
 Click to enlarge | Ingredients: Metric Units 1 qt nonfat milk
2 qts water 4 cinnamon sticks 1/4 c rice flour (or 1/3 c raw white rice crushed to a powder in a blender) 3/4 c sugar 1 Tbsp vanilla extract |
Directions:
A sweet cool drink to sip after siesta.
Pour milk into wide skillet, bring to boil.
Reduce to simmer, cook, stirring frequently until reduced by half, 20–30 min.
Strain into large saucepan and add water, cinnamon sticks. Bring to boil, reduce to simmer, cook 5 min.
Remove from heat, let sit 15 min. Remove cinnamon stick and reserve.
Combine rice flour, sugar, vanilla in a bowl.
Pour in milk mixture, whisk to incorporate well. Refrigerate at least 4 h.
Pour into pitcher, discarding sediment. Serve cold over ice with cinnamon sticks for stirrers.
Pour milk into wide skillet, bring to boil.
Reduce to simmer, cook, stirring frequently until reduced by half, 20–30 min.
Strain into large saucepan and add water, cinnamon sticks. Bring to boil, reduce to simmer, cook 5 min.
Remove from heat, let sit 15 min. Remove cinnamon stick and reserve.
Combine rice flour, sugar, vanilla in a bowl.
Pour in milk mixture, whisk to incorporate well. Refrigerate at least 4 h.
Pour into pitcher, discarding sediment. Serve cold over ice with cinnamon sticks for stirrers.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Saturday June 30th, 2007
Contributed on: Tuesday May 11th, 2004 and modified on Saturday June 30th, 2007