One of my all-time favorite drinks: Homemade horchata. Horchata recipes varies from region to region. In Honduras, we make horchata mainly from “toasted morro or jicaro seeds” (which are really hard to find here) and some rice. Morro seeds gives the horchata a nutty flavor, next time you go to a restaurant and get horchata, ask if your horchata has morro seeds, sometimes restaurants (specially Central Americans) get them by bulk. Since I didn’t find morro seeds, I only used rice and I also used almond milk, not accustomed but it helps with texture. Another common ingredient in Honduran horchata is lime zest. It adds a fresh touch to this already refreshing drink.
Also popular, cocoa powder is used for a chocolate aftertaste. Not my favorite way but it’s out there in case you want to experiment with your own version. Some people like to use whole milk to give horchata a thicker texture, I don’t do that unless I am running out of horchata then I just mix in some milk :). Best way to serve it is really cold over lots of ice with grated cinnamon and more lime zest.
2 cups rice, washed
10 cups water, room temperature
1 cup vanilla almond milk
1 tsp vanilla extract
3 large cinnamon stick
Lime zest, from three limes
Sugar to taste
Place the rice, 1 cinnamon stick and 1 cup of water to a blender. Blend until you break down the rice. In a large container, place the rice and the rest of the ingredients (except the sugar and only half of the lime zest) mix well, cover it and place it in the fridge for 6 hours or preferably over night. When ready, stir it well then strain it. Add the rest of the lime zest, put back the cinnamon sticks (or use fresh ones if you want) and sweeten with sugar. Serve cold over ice, grate more zest and cinnamon.