Horchata White Russian Recipe (Light) | Le Petit Eats (2024)

FAQs

How do you make horchata not gritty? ›

Strain through a triple-layered cheese cloth AND a fine mesh strainer. This step is very important- you do not want a grainy horchata! Squeeze out all the liquid, then discard the remaining grains.

Add espresso to a tall serving glass and fill with ice. Pour over the Licor 43 Horchata and condensed milk and top with your choice of dairy-free milk. Shake cinnamon sugar on top and serve. Leave out the espresso for a lovely iced horchata.

On a molecular level, horchata-making is about grinding, soaking and blending rice, almonds, seeds, chufas, etc. to encourage their fat, starch and/or protein molecules to migrate into the water you're blending them with, and to float there as a thickened, milky-creamy mixture known as a suspension.

The texture of horchata is slightly grainy, but otherwise smooth and refreshing. To achieve this texture, be sure to fully pulverize the rice and cinnamon in a grinder. You will want the rice and cinnamon mixture to have the consistency of rice flour.

Note: Be careful not to over blend the rice. Also, it is important that you use a very fine sieve otherwise your horchata may come out chalky! Always remember to mix before serving, as rice tends to settle at the bottom when sitting.

Homemade horchata, on the other hand, should ideally be consumed within the same day of preparation. However, it can last in the refrigerator for up to 48 hours. Freezing horchata may affect its quality and consistency.

The Licor 43 Horchata is a cream liqueur, but not like one you've tasted before. It's much lighter than something like Bailey's (which we also love, don't get us wrong), and has a taste you've likely not experienced outside of a Mexican taqueria in Chicago. (Just me?)

It is a source of vitamins C and E, and is also rich in minerals like calcium, magnesium, and iron. Most recipes are dairy and gluten-free, ensuring horchata is easy on the stomach. When you want a beverage that is simple, natural, and provides health benefits with ease, horchata is the perfect option for you.

The rice needs to be soaked for at least 2 hours at room temperature, and up to overnight in the refrigerator. The horchata can be refrigerated for up to 5 days. Stir well before serving.

Rinse the rice thoroughly and put it in a medium sized container.

Can I drink horchata everyday? ›

Horchata will make your skin look healthier because of the high levels of antioxidants in this tasty drink. Drinking horchata every day may help reduce inflammation in the body which could lead to chronic diseases such as diabetes or heart disease.

Long-Grain Jasmine Rice Makes A Great Horchata Base

Basmati and jasmine rice are both types of long-grain white rice, but jasmine rice is a slightly better fit due to its plump, pliant texture and slightly sweet taste.

The hydrating properties of the drink, along with the natural sugar, can help rehydrate the body and replenish electrolytes lost during alcohol consumption. Horchata made from Tiger nuts are rich in fibers which are known to help regulate blood sugar levels.

The word horchata comes from the Latin term hordeata, which derived from the word hordeum, which means barley and referred to an ancient barley beverage. However, the horchata enjoyed in Spain today is more of a sweetened nut milk (more on that later), rather than a barley drink.

Horchata is naturally a little chalky, but you definitely don't want yours to be gritty. Even the finest of fine mesh metal strainers aren't going to work here. You need to get yourself a nut milk bag.

In place of cheesecloth, you can use a laundry bag, nut milk bag (used for making almond milk), mesh bag (used for making alcohol), or a paint strainer bag (found in hardware stores) to strain broths, cheeses, yogurts, and other foods.

Dirty horchata is a shot of cold brew added to creamy, sweet horchata. ☕ Horchata is a traditional refreshing Mexican drink made from rice, milk and almonds. Richly flavored with vanilla, sugar and cinnamon sticks.