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Emilia R.
May 5, 2015
I have mexican, chilean, cuban friends and they all make orchata, each is a bit different. It's like saying: "this is not mac&cheese." Gimme a break! (And write in English, please.)
Sophia H.
July 9, 2013
I have made Horchata before, different recipe but I used the leftover rice and almond paste in whole wheat bread. It was quite nice. I have also used the spent almonds from making milk for coco flavored cookies. They came out king of like soft sticky macaroons. If you are not sure what to do with left over just throw caution tot he wind.
nanw.
May 21, 2013
i have done that, although it was good (to me) some of my family members found it less appealing. i hope you enjoy it!
Emilia R.
May 21, 2013
OK, I have one more question. I ended up with this nice dryish paste of rice (I used whole Basmati) and almonds. I wonder if I could cook it in milk and add sugar/sweetener? Just a thought, for I hate to throw all that beauty in the disposal...
Ashleigh H.
May 20, 2013
Can't wait to try this! I loved having Horchata in Spain last year (although the tigernuts version) and have craved it so many times since!
Thanks for this =)
Ashleigh xxoo
Thanks for this =)
Ashleigh xxoo
nanw.
May 19, 2013
may i suggest heavily straining it. we strained it once and after tasting it strained it again
Carolyn C.
May 19, 2013
In a rush you cloud mix store bought rice milk and almond milk with powdered cinnamon..
nanw.
May 19, 2013
honey will work
Carolyn C.
May 20, 2013
next day. I made my Horchata this morning! I used 4 layers of cheese cloth over a strained. The milk mixture seemed smooth. I think I have come up with a use for the leftover pulp. I make feta ane recotta cheese with ground almonds. This pulp has the same consisting. I added a little more agave,added some chia powder and added a little gluten free xanthan gum to use as a binder and make the mixture spreadable. the mixture acts like cream cheese. I can now us it on my Gluten free bagels. I am not sure of the food value but the fiber from the almonds and chia could be benifitial.
Chef S.
May 19, 2013
The real Horchata recipe
500 grs of Tigernuts
450 grs of sugar ground
2 liters of water
Wash the tigernuts well several times in different waters and put them to soak for 12 hours.
Then rewash and dry well.
Crushed them in a mortar until they are very ground.
Add water and for some 3 hours.
Passes it for a sieve or a colander of fabric, pressing it well to extract the whole juice of the tigernuts; the sugar is added; and without removing, when it is well disolved pass through ehw colander again to obtain the horchata.
Serve very cold or chilled.
500 grs of Tigernuts
450 grs of sugar ground
2 liters of water
Wash the tigernuts well several times in different waters and put them to soak for 12 hours.
Then rewash and dry well.
Crushed them in a mortar until they are very ground.
Add water and for some 3 hours.
Passes it for a sieve or a colander of fabric, pressing it well to extract the whole juice of the tigernuts; the sugar is added; and without removing, when it is well disolved pass through ehw colander again to obtain the horchata.
Serve very cold or chilled.
rhion
May 19, 2013
Yes, that is what was originally used in Egypt, which then spread throughout the Middle East and northern Africa, then into Spain with the advent of the Moors.
However, the idea of 'real' versus 'fake' is a fallacy. It was a drink made on a principle style, meaning anything available to go into it was fine. Like making sangria - it's whatever's on hand to serve the need. Rice and almonds are the most common versions of it world wide these days, due to tiger/chufa nuts not being something most people have any clue about.
When I lived in Malaga, it depended upon the season when it came to horchata. Sometimes it was almonds. Sometimes it was chufa. Sometimes it was rice. All of them were 'real'. And not only that, as good as grinding the meal by hand tastes, be realistic - very few people in a modern kitchen will bother with that. While I would, since I have several types of mortar and pestle, and a meal stone, most folks do not.
However, the idea of 'real' versus 'fake' is a fallacy. It was a drink made on a principle style, meaning anything available to go into it was fine. Like making sangria - it's whatever's on hand to serve the need. Rice and almonds are the most common versions of it world wide these days, due to tiger/chufa nuts not being something most people have any clue about.
When I lived in Malaga, it depended upon the season when it came to horchata. Sometimes it was almonds. Sometimes it was chufa. Sometimes it was rice. All of them were 'real'. And not only that, as good as grinding the meal by hand tastes, be realistic - very few people in a modern kitchen will bother with that. While I would, since I have several types of mortar and pestle, and a meal stone, most folks do not.
Chef S.
May 19, 2013
The Horchata is made with chufa(tigernuts), you can make homemade "horchata" as this recipe, and I am sure is great. The horchata is not made with almonds in Malaga,or anywhere else, I spend 8 years working there and never tried it. Is like Sangria, it has a recipe, and anything else is "sangria" it can taste good but...
Kt4
May 19, 2013
Alright guys, let's not bicker. I appreciate knowing the *possible* origins of recipes and how things are made in all parts of the world. But if currently living with 4 ladies, all of whom love to cook, from 4 different countries has taught me anything it's that everyone has different versions of the same recipe. Knowing how creative people can get in the kitchen, I find it hard to believe there is only one "true" or "original" recipe for horchata, sangria, pierogi, or anything else.
Let's be friends, add some rum to our horchatas, and say "Cheers" to keeping the recipes coming!
Let's be friends, add some rum to our horchatas, and say "Cheers" to keeping the recipes coming!
Carolyn C.
May 19, 2013
Just read the recipe, I am on the way to the kitchen to make the drink. I have food allergies, luckily almonds is not one of them. thanks for the recipe!
kimikoftokyo
May 19, 2013
I've been drinking this for years. You can make a type of coquito from it as my family does.
perryarla
May 19, 2013
Does anyone have suggestions for adapting this for a food processor? I've tried making a rice-only horchata in mine, but the food processor was not effective at grinding the grains. Perhaps I might have a better chance with almonds in the mix, but I wonder if a food processor is just the wrong tool for the job.
rhion
May 19, 2013
I use rice in mine just fine. How long did you soak the grains? And also, what ratio of water to rice did you do? Another thing you can do, is toast the rice a little bit before soaking, which would cause the rice to expand more, making for a better target for the blades of your food processor.
Lauren R.
May 19, 2013
I use the dregs from nutmilk making in baking. Where butter is called for I use half butter and half nutdregs. Works out quite well
Zensister
May 18, 2013
Thank you! Thank you! Most versions add dairy milk, which I'm allergic to. This is exactly what I've been looking for.
Ashafoodfashion
May 18, 2013
This looks so good, where were you when I had to make this for my sons school project...
Merrill S.
May 17, 2013
Can't wait to try this! Could you do something creative with the leftover pulp?
AntoniaJames
May 18, 2013
I've not tried this recipe, but I expect the pulp will be spent of most of the almond and rice flavors, as those will have been drawn into the liquid. Like the pulp from straight almond milk, this pulp also would be somewhat tricky to use in many applications, due to the variable/unpredictable level of moisture in it. I've read about people who dry their almond pulp on cookies sheets in the oven, and have tried it, but found it rather not worth the effort. The pulp has little taste (at least when you soak the almonds for twelve hours and then blitz the bejezus out of them to make the milk), and regular almond meal is so cost-effective these days that I saw no point. I did, however, use recently-saved damp almond pulp to thicken a vegan vegetable curry a bit. It worked fairly well. Perhaps you should pose this question on the Hotline, to reach a wider group of readers. ;o)
natalie G.
May 19, 2013
whenever i made homemade almond milk, which is pretty much the same, sans rice, i use the leftover almond pulp as almond meal to make almond cookies. i don't even bother drying out the meal, and it's worked find so far. i do squeeze the heck out of the almond mixture and it's pretty dry by the time i'm done, though.
AntoniaJames
May 17, 2013
I'm looking forward to making this! Plan it to try toasting the almond slivers, too, for a different flavor. Am also thinking it would be fun to use Japonica rice, for its beautiful color! ;o)
Iuliia U.
May 17, 2013
How many calories does one serving have approximately...?
AntoniaJames
May 17, 2013
I think it's impossible to calculate, unless you're in a lab, because the starch from the rice is drawn up by the water that then becomes part of the drink; also, after you blend the rice and the almonds, you're left with pulp, which of course contains calories that you're not consuming. ;o)
Midge
May 17, 2013
Love horchata and I can't wait to try this. I may have missed it, but do you use cooked rice?
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