Put Rice in blender.
Add Water to blender (until about one inch above rice).
Add Sugar and Cinnamon.
Blend on any higher speed until consistent.
Strain into pitcher.
Put remnant (whats left in the strainer) back into blender.
Add more water (again, one inch) into blender.
repeat steps 4-7 until all rice is done.
add more water to the horchata if it is too sweet.
either add ice to pitcher OR serve in cups over ice.
Heat rum, coffee, and horchata in mug. Add a drop of bitters. Top with whipped cream and a sprinkle of ground cinnamon. If you prefer cold, add rum, coffee and horchata over ice in a tall glass. Add drop of bitters and sprinkle with cinnamon. Serve with a straw.
*Horchata
1 cup long grain rice, ground into a powder
5 cups boiling water
1 Tb vanilla extract
1/2 cup sugar, or to taste
3/4 cup almond milk
Mix rice powder with hot water, vanilla, and sugar. Let cool. Add almond milk.
innamon together.
mix the horchata and vanilla together.
add
Fill cocktail shaker with ice. Pour in horchata, tequila, rum cream liqueur, agave, and cinnamon whiskey. Shake until fully chilled. Dip rim of margarita glass in condensed milk; sprinkle with cinnamon. Pour horchata mixture into the glass.
Place ingredients in blender and blend well.
For an authentic Magarita, mix three parts mix, 1 part tequila and 1/2 part Cointreau or Triple Sec and serve in a glass with salted rim. (To salt the rim, wipe rim of glass with lime skin and dip upside down in a plate of salt.
To make bartenders simple syrup, used in bars since it won't cloud or settle in your drink, take 1 cup water, 2 cups sugar and simmer or Nuke (microwave) until the sugar is dissolved, cool to room temperature Keep on hand.
sift confectioner's sugar.
add horchata, vanilla, and 4 cups of confectioner's sugar to the butterand beat until combined.
add remainder sugar 1 cup at a time until desired consistency/sweetness is reached.
irm. A more advanced and authentic cooking requires a rectangular omelet
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
br>Notes: To be completely authentic, pulverize the peeled garlic with
ake corn tortillas - see my recipe for tortillas de maiz here
eight. You could go ALLLLL authentic and grate by hand with
Place rice in a blender and grind to a fine texture. Transfer to a large pitcher. Add crushed cardamom and cinnamon.
Grind almonds and 1/3 cup water together in the blender. Add to rice mixture in the pitcher. Add 4 cups water and stir. Cover pitcher and let horchata sit 8 hours to overnight.
Transfer horchata to the blender and add sugar. Blend, gradually adding 2/3 cup water, until smooth. Pour mixture through cheesecloth into a separate container, squeezing gently to extract the milk. Refrigerate horchata 15 minutes before serving.
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
eople (2 gallons perhaps? Mexican recipe does not specify).
Taste
hick, add some additional water. Horchata should have the consistency of