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.
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.
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.
hick, add some additional water. Horchata should have the consistency of
nto strained liquid to make horchata.
Measure 2 1/2
In a heavy saucepan, bring the Hochata to a boil.
Add the rice, cardamom powder, raisins and 1/2 the sliced almonds.
Bring to a boil and reduce to medium low and boil until the mixture becomes thick and creamy. Keep an eye on it and stir occasionally.
Add the sugar and cook another 5 minutes.
Put the rice mixture into a serving bowl and add the creamer and give it a good mix. Add more raisins if you like.
Sprinkle the top with the other portion of slivered almonds. Put into the fridge to get cold.
Bon Appetit!
cinnamon and sugar into the horchata and then divide between the
Soak the rice overnight in 3 cups of the water.
Place the rice, soaking water and cinnamon to a blender and puree for 3 minutes, or until very smooth. Strain through a fine meshed sieve or several layers of cheesecloth to ensure that there is no grit or large particles in the liquid.
Stir in the remaining 3 cups of water, sugar and vanilla. Adjust sugar to taste and serve well chilled. Horchata can separate as it sits, so stir well before each serving.
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.
- Combine all ingredients in a large microwave-safe bowl.
- Microwave on high for 10 minutes, stirring every 2 minutes.
- Microwave on medium (50% power) for about 10 more minutes, stirring every 2 minutes. Add more milk if it gets dry before it's ready.
- You can tell when it's done when there are no hard pieces of rice remaining. It will also be relatively thick.
- Serve hot or cold. I like it cold with a spoonful of Nutella -- yum!
lasses, and pour the chilled horchata over the ice.
The traditional way to make horchata is with a metate y
efore blending.
Strain the horchata and whisk together with as
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Make two recipes of cornbread according to the