Pigs On The Wing BBQ
Master Chef
Mexican Horchata
A refreshing cold drink made of rice, almonds, cinnamon (canella),
lime zest and sugar. This drink is rumored to be a cure for a
hangover and is frequently served at breakfast time. Even though the
drink has a milky appearance it is completely dairy-free.
History
According to Sophie Coe in America's First Cuisine's, horchata was an
old-world drink brought to the new world by the Spaniards and later
enjoyed too by the Aztecs. In Spain horchata was made with with
ground melon seeds but given the seeds were not available in the new
world the Spaniards substituted the readily available squash seeds.
Later almonds and rice were brought to the new world and incorporated
into the drink as it is prepared today.
Serves: 6 - 7
I N G R E D I E N T S
6 tablespoons rice
6 ounces (about 1 1/4 cups) blanched almonds
1 inch cinnamon stick (canella)
3 "2-inch" strips of lime zest (rind only, not the white pithy part)
3/4" long
1 cup white granulated sugar
I N S T R U C T I O N S
The traditional way to make horchata is with a metate y mano. For
those of us less adventurous, or simple those with less time, we can
use a blender.
Pulverize the rice using a metate y mano or your blender. Grind the
mixture as smooth as possible. Combine the rice with the almonds,
cinnamon and lime zest. Let this mixture stand overnight (minimally 6
hours).
Place the mixture in the blender jar and blend for at least 3 - 5
minutes until the mixture is smooth and no long has a gritty texture.
Add 2 cups of water and blend again for just a few seconds. Place a
large sieve over a mixing bowl. Line the sieve with 3 layers of damp
cheesecloth. Pour in the rice mixture, a little at a time and keep
stirring to help the mixture go through the sieve. Once all the
liquid has passed through to the bowl gather the cloth together at
the top, give it a twist and squeeze out any additional liquid.
Now add 2 more cups of water and stir in as much sugar as you'd like,
to taste. If the mixture is too thick, add some additional water.
Cover and refrigerate. The drink should keep several days, refrigerated.
Serve in a tall glass over ice.
From Bill Martin ( a bbq bud )
A refreshing cold drink made of rice, almonds, cinnamon (canella),
lime zest and sugar. This drink is rumored to be a cure for a
hangover and is frequently served at breakfast time. Even though the
drink has a milky appearance it is completely dairy-free.
History
According to Sophie Coe in America's First Cuisine's, horchata was an
old-world drink brought to the new world by the Spaniards and later
enjoyed too by the Aztecs. In Spain horchata was made with with
ground melon seeds but given the seeds were not available in the new
world the Spaniards substituted the readily available squash seeds.
Later almonds and rice were brought to the new world and incorporated
into the drink as it is prepared today.
Serves: 6 - 7
I N G R E D I E N T S
6 tablespoons rice
6 ounces (about 1 1/4 cups) blanched almonds
1 inch cinnamon stick (canella)
3 "2-inch" strips of lime zest (rind only, not the white pithy part)
3/4" long
1 cup white granulated sugar
I N S T R U C T I O N S
The traditional way to make horchata is with a metate y mano. For
those of us less adventurous, or simple those with less time, we can
use a blender.
Pulverize the rice using a metate y mano or your blender. Grind the
mixture as smooth as possible. Combine the rice with the almonds,
cinnamon and lime zest. Let this mixture stand overnight (minimally 6
hours).
Place the mixture in the blender jar and blend for at least 3 - 5
minutes until the mixture is smooth and no long has a gritty texture.
Add 2 cups of water and blend again for just a few seconds. Place a
large sieve over a mixing bowl. Line the sieve with 3 layers of damp
cheesecloth. Pour in the rice mixture, a little at a time and keep
stirring to help the mixture go through the sieve. Once all the
liquid has passed through to the bowl gather the cloth together at
the top, give it a twist and squeeze out any additional liquid.
Now add 2 more cups of water and stir in as much sugar as you'd like,
to taste. If the mixture is too thick, add some additional water.
Cover and refrigerate. The drink should keep several days, refrigerated.
Serve in a tall glass over ice.
From Bill Martin ( a bbq bud )
Suspect it prob purty good stuff. 
