Horchata, the first attempt

The first foray into making Horchata was using the recipe from the
Horchata recipe | Good Food website.

Ingredients

150g Caster Sugar

300g long grain white rice

100g blanched almonds (toasted)

2 cinnamon sticks

2 tsp vanilla extract

500ml almond milk (Alpro)

Steps

• Step 1: Toast the almonds in the oven
• Step 2: Tip the sugar into a bowl and cover with 1 litre warm water. Stir well until the sugar has dissolved then mix in the rice, almonds and cinnamon sticks. Cover and chill overnight.
• Step 3: Pour roughly half into a jug and set aside. Pour the remaining contents of the bowl, including the rice, almonds and cinnamon sticks into a powerful blender. Blend for 1 min until everything is very finely chopped. Pour in the liquid from the jug and mix again.
• Step 4: If you prefer a very fine consistency, pour into a muslin-lined sieve set over a bowl. You can also pass it through a very fine sieve twice. Mix in the vanilla and a pinch of salt,
• Step 5: Fill a pitcher with the almond milk and some ice. Divide between ice-filled glasses and serve.
  

Then keep chilled until ready to serve. Will keep chilled for up to four days.

Comments

The first set of drinks from the pitcher was not sieved and was very bitty much to the dismay of the daughters. The second was put through a sieve, but once again, it was still a bit bitty but much better.

Straining the liquid left a lot of material that I tried to bake into something. It may make a good topping on baked/stewed apple.

Review

The taste was great and everyone in the tasters enjoyed it but the straining must be improved to make it smoother.