Apple Cinnamon Horchata

horchata (4)

Horchata is a traditional beverage often served in Spain and Mexico.  It is typically made with rice, blanched almonds or tiger nuts, cinnamon and water.  It is refreshing served cold but I’ve found strangely delicious served warm with a bit of milk added. In this recipe I swapped out some of the more authentic ingredients in favor of pumpkin seeds and apple cider resulting in a non-traditional nod to Dia de Los Muertos and Halloween. The recipe is a two day process, but once the ingredients are combined, it’s essentially a hands-off recipe.

***It can also be served as a cold sparkling beverage by omitting the 2C of water and combining the reserved horchata with sparkling water or Sprite and serving over ice.

INGREDIENTS:

1/2 C                                  uncooked long grain white rice

1 C                                        blanched almonds

½ C                                        pumpkin seeds

3” piece                            cinnamon stick

3 C                                        apple cider

2 C                                        water

1” piece                            fresh ginger, chopped

METHOD:

Blanch almonds in boiling water for 1 minute.  Drain and rinse well under cold water.  Slip brown, papery skin off almonds. Toast along with pumpkin seeds in dry skillet until dry and slightly browned.

Combine rice, almonds and pumpkin seeds in a spice grinder and grind until fine powder.  Place powder in a large bowl and add cinnamon bark and set aside.

Heat 3 C apple cider in microwave or on stove top until just hot. Pour over ground rice mixture and allow to cool.  Cover and let sit at room temperature overnight or at least 8-10 hours.

The next day, transfer the mixture to a blender or food processor.  Process until mixture is very smooth and well combined.  Add 2 Cups cold water and chopped ginger,  process again.

Strain the mixture into a pitcher through a double thickness of cheesecloth set in a fine mesh strainer.  Squeeze the solids to remove as much of the rice flavor as possible.  The goal is to remove as much of the rice/nut pulp as possible while getting as much of the flavor out as you can.

Refrigerate and serve over ice or heat and serve like hot apple cider. Garnish with additional cinnamon sticks if desired.

Serves 6