Home is where the Horchata is

Home is where the Horchata is

Ingredients:

1 1/4 cups long grain white rice (dry uncooked)

1/2 cup sliced almonds

2 cinnamon sticks

1 Star Anise

4 cups cold water

1/2 cup granulated sugar

1 tsp vanilla extract

2 cups whole milk

2oz Kahlua

1oz Mezcal

Makes 2 Servings

Originally from North Africa this sweet treat migrated to Spain and Portugal, later finding itself in the homes of millions of Latin American families.  It is traditionally non-alcoholic, but we would not be here if that is what we wanted.  Am I right?!  Preparing for this class was the first time I had tasted and made Horchata and I am in love.  I know it is going to be a staple in our home especially during the holidays!

Here is how to make Horchata:

1. Add rice, sliced almonds, cinnamon sticks, star anise, granulated sugar, vanilla extract, and whole milk into a blender.  Pulse until the almonds break apart but do not fully macerate.

2. Pour the ingredients into a larger pitcher and add the water.  Cover and let sit for 24 hours in the refrigerator.

3. After 24 hours remove from the refrigerator and strain with a cheesecloth.  You will then want to bottle the horchata for convenient storage.

Making the cocktail is super simple!

1. In a Collins glass pour 1oz of kahlua and .5oz mezcal.

2. Fill the glass with ice.

3. Top the glass with Horchata

4. Garnish with a cinnamon stick and star anise.