As a kid, did you ever add extra milk to your Cocoa Puffs or Rice Krispies so you could have cereal-infused milk to drink after?
No shame if you still do it now, but the adult alternative to that is horchata, a lightly spiced, milk-based drink that originated in Spain. It hits the same creamy, savory notes that cereal milk offers, but with the added bonus of not feeling silly enjoying it any time of the day.
Horchata belongs to agua fresca (fresh water), a category of nonalcoholic drinks that blend water with fruit, flowers, milk or grains to create light refreshments. They are perfect for summer but can also be enjoyed in early autumn.
This recipe uses Japanese short-grain rice, a pantry staple, as a starch component, but you can opt for medium- or long-grain varieties, too. The rice adds body to the horchata and even after the ice has melted, the drink still has a satisfyingly thick mouthfeel. Now that the weather is turning cool, you can also omit the ice altogether.
Though warm versions are less common, you can gently heat your horchata in a microwave — just take care not to boil it.
Cinnamon, a fitting flavor for pumpkin spice season, works well with vanilla to complement the warm flavor of the hōjicha (roasted green tea). You can use whatever spices you like. For a slight tingle, try a light sprinkling of ichimi (ground red chili powder).
Makes 1 liter, serves 4 to 6
Prep time: overnight
Ingredients:
100 grams Japanese short grain rice
1 cinnamon stick
10 grams hōjicha powder or tea bags
500 milliliters boiling water
100 milliliters condensed milk
500 milliliters milk
10 grams vanilla extract
Sugar (optional)
Ground cinnamon (garnish)
Directions:
- Rinse the rice under cold water until it runs clear, then drain the grains and transfer them to a deep, heat-proof bowl.
- Break your cinnamon stick into flat pieces on top of the rice. Add your tea bags and pour over the boiling water. Cover and let the mixture soak for at least six hours, preferably overnight.
- Remove the tea bags and, using a blender (countertop or immersion), blend the rice, cinnamon and water until they are finely broken down.
- Add the condensed milk and whole milk, and stir until the condensed milk is dissolved.
- With a fine-mesh sieve or double cheese cloth, strain the mixture into a large pitcher.
- Add the vanilla extract and test for sweetness, adding sugar to taste.
- Pour the drink ice into glasses filled with ice, and dust each serving with a pinch of ground cinnamon.
With your current subscription plan you can comment on stories. However, before writing your first comment, please create a display name in the Profile section of your subscriber account page.