Horchata

Originating in North Africa, this beverage has many regional variations, primarily in Spanish-speaking countries. My version uses our Sri Lanka blend, and either vanilla extract or beans, or both! I've included a lazier idea too if the idea of making rice/almond milk sounds like too much work.

Author

Christian Leue

Servings

A bit less than 2 quarts

Category

Drink

Ingredients

• 2 tsp Sri Lanka N14
• 1/2 vanilla bean, chopped into small pieces
• and/or 1/2-1 tsp vanilla extract
• 1 cup white rice, I like the aroma of Jasmine rice but any kind will work
• 1/2 cup blanched almonds, chopped
• Sugar, to taste

Directions

1. In a pot bring 4 cups of water to just below a boil, add everything except the sugar, remove from heat, and allow to soak, covered, for about 3 hours.
2. Transfer the contents to a blender and blend to a smooth consistency, then either strain through a filter bag or a strainer lined with a clean cloth, pressing to get as much liquid out as possible.
3. Add 4 more cups of water to the strained horchata, then sweeten with sugar to your tastes. It will keep, refrigerated, for at least 3 days, and can be stored in portions in the freezer for up to 6 months.
4. I like to shake it with a bit of ice, then strain into a bowl (like the rough clay ones my friend made that are pictured) and serve with a pinch of Sri Lanka on top.