Using the same recipe with some slight tweaks:
I used 50g Tesco Dark Brown sugar and 100g of caster sugar rather than just 150g caster sugar to see how the rich and treacly sweetness affects the recipe.
I bought pre-toasted almond flakes (100g from Tesco) rather than buying blanched almonds and toasting them myself.
I was keen to remove even more bits for a smoother taste.
Let’s see what happened
After straining the horchata twice through a sieve I attempted straining through muslin but the bits blocked it up. After giving up with the muslin I used a fine sieve. The final result was much smoother than the first attempt but for one of the tasters it was still too bitty.
How to make it smoother? That is going to be a challenge!
The taste was great and approved by all.
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