Horchata 1 Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 cup: Long grain white rice,
Water to cover, plus 6
qt Water,
2 cup: Raw almonds, unshelled
1/4 cup: Freshly ground cinnamon,
2 1/2 cup: Sugar, or to taste
Directions:
Rinse the rice. Cover with water and soak for 12 hours. Drain.
Wash the almonds, cover with water, and soak for 6 to 8 hours. Shell
the almonds and slip the skins off them. Discard the shells and skins.
Puree the rice in a blender. Set aside.
Puree the almonds, to a fine paste, in a blender.
Mix the rice, almond paste, cinnamon, sugar, and the 6 quarts water,
in a large glass jar or clear pitcher. Refrigerate until chilled.
Serve the horchata in tall glasses over ice cubes.
Yield: about 7 quarts
TOO HOT TAMALES SHOW #TH6294
Source from luhu.jp
Wash the almonds, cover with water, and soak for 6 to 8 hours. Shell
the almonds and slip the skins off them. Discard the shells and skins.
Puree the rice in a blender. Set aside.
Puree the almonds, to a fine paste, in a blender.
Mix the rice, almond paste, cinnamon, sugar, and the 6 quarts water,
in a large glass jar or clear pitcher. Refrigerate until chilled.
Serve the horchata in tall glasses over ice cubes.
Yield: about 7 quarts
TOO HOT TAMALES SHOW #TH6294
Source from luhu.jp
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