Agua de HORCHATA!
Directions
- 1Take rice and cinnamon sticks and toast them inside the oven at 350°F until it smells like Latin cinnabon.
- 2Take rice and cinnamon sticks and toast them inside the oven at 350°F until it smells like Latin cinnabon.
- 3Take rice and cinnamon sticks and toast them inside the oven at 350°F until it smells like Latin cinnabon.
- 4Add star anise to the rice and cinnamon sticks.
- 5Add star anise to the rice and cinnamon sticks.
- 6Add star anise to the rice and cinnamon sticks.
- 7Toast the rice, cinnamon sticks, and star anise in the oven until it smells like a Latin cinnabon.
- 8Toast the rice, cinnamon sticks, and star anise in the oven until it smells like a Latin cinnabon.
- 9Toast the rice, cinnamon sticks, and star anise in the oven until it smells like a Latin cinnabon.
- 10Pour the toasted rice and spices into a bowl.
- 11Pour the toasted rice and spices into a bowl.
- 12Pour the toasted rice and spices into a bowl.
- 13Add 4 cups of water to the bowl with the toasted rice and spices.
- 14Add 4 cups of water to the bowl with the toasted rice and spices.
- 15Add 4 cups of water to the bowl with the toasted rice and spices.
- 16Refrigerate the mixture overnight for 12 hours to allow it to blend properly.
- 17Refrigerate the mixture overnight for 12 hours to allow it to blend properly.
- 18Refrigerate the mixture overnight for 12 hours to allow it to blend properly.
- 19Pour the rice mixture from the bowl into a blender.
- 20Pour the rice mixture from the bowl into a blender.
- 21Pour the rice mixture from the bowl into a blender.
- 22Blend the mixture until smooth.
- 23Blend the mixture until smooth.
- 24Blend the mixture until smooth.
- 25Strain the blended mixture into a large glass dispenser to remove any excess chunks.
- 26Strain the blended mixture into a large glass dispenser to remove any excess chunks.
- 27Strain the blended mixture into a large glass dispenser to remove any excess chunks.
- 28Add evaporated milk for silkiness.
- 29Add evaporated milk for silkiness.
- 30Add evaporated milk for silkiness.
- 31Add sweetened condensed milk for sweetness.
- 32Add sweetened condensed milk for sweetness.
- 33Add sweetened condensed milk for sweetness.
- 34Add a little bit of vanilla extract.
- 35Add a little bit of vanilla extract.
- 36Add a little bit of vanilla extract.
- 37Finish it off with a little bit more water.
- 38Finish it off with a little bit more water.
- 39Finish it off with a little bit more water.
- 40Add some ice to the mixture.
- 41Add some ice to the mixture.
- 42Add some ice to the mixture.
- 43Stir everything together with a wooden spoon.
- 44Stir everything together with a wooden spoon.
- 45Stir everything together with a wooden spoon.
- 46Serve the Agua de Horchata over ice.
- 47Serve the Agua de Horchata over ice.
- 48Serve the Agua de Horchata over ice.
Ingredients
- 1 cup jasmine rice
- 1 cup jasmine rice
- 1 cup jasmine rice
- 3 small cinnamon sticks
- 3 small cinnamon sticks
- 3 small cinnamon sticks
- 1 star anise
- 1 star anise
- 1 star anise
- 0.25 cup almonds
- 0.25 cup almonds
- 0.25 cup almonds
- 12 oz evaporated milk
- 12 oz evaporated milk
- 12 oz evaporated milk
- 12 oz sweetened condensed milk
- 12 oz sweetened condensed milk
- 12 oz sweetened condensed milk
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 8 cups water
- 8 cups water
- 8 cups water
Equipment
baking sheetovenbowlblenderstrainerdispenserspoonglass
Tips
- Do not refrigerate the rice overnight as it will not blend properly.
- For a silkiner texture, use evaporated milk and sweetened condensed milk.
- Strain well to avoid excess chunks.
- The addition of vanilla extract is optional, but enhances the flavor.
- You can add more water or ice for a desired consistency and chillness