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I have heard the name “Horchata” a few different times and I never knew what it was. I can’t tell you how many times I said to myself “Horchata? What’s horchata? I’m gonna look it up.” And then just never do. Then I was on youtube as I usually am I came across a video by one of my favorites. Julien Solamita who was making horchata. “Oooohhhh it’s just rice milk.” I thought. But after making this recipe I found that is so much more than that. But I wanted to take it one step further and make 3 more flavors. And I can’t wait to show you how I made it. So let’s get started.
How To Make Horchata Mexican Rice Milk: Nut Milk Bags VS. Cheese Cloth
As you all know if you have been following my blog for a long time my ability to make a mess is unmatched. So for me a cheese clothes a no go because the corners always slip out of my hands when I go to bunch it up. That’s why I like nut milk bags. The are a bag with a draw string that you can squeeze out the contents of the bag with minimal mess. Although pouring the milk into the bag is a different story. That may be a mess but it’s a lot less of a mess.
How to Make Horchata Mexican Rice Milk: To Almond or Not to Almond
Horchata can be made in many different ways. One of the main differences is the use of almonds. I find that it lends a creamier and deeper texture. But it can be left out if you wish. Also the testing step is just to deepen the flavor. But that can be skipped as well if you want.
Thank you all so much for reading and I hope you enjoy this horchata! Leave me any questions that you might have down in the comments and follow my blog to make more messes and more delicious desserts with me. I’ll see you next time, guys.
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