At numerous genuine taquerias you may see broad glass compartments or compartments holding gallons of brilliant agua fresca flavors.
In case you have never thought about agua frescas, it genuinely signifies "fresh waters" and they are reviving, light non-blended beverages made generally with water improved with a little sugar and upgraded with anything from natural item, to nuts, to blooms, to rice.
This basic horchata equation has a mind blowing evening out of rich rice and cinnamon season, with just to some degree vanilla to adjust things. What's more, remembering that an authentic horchata equation is without dairy, I like to add a little milk to mine reasonable for make it to some degree creamier.
- 1 1/3 cups uncooked white long-grain rice
- 2 whole cinnamon sticks
- 4 cups water
- 1 cup milk
- 2 teaspoons vanilla
- 1/2 cup granulated sugar
- Ice
- Ground cinnamon, for garnish
- Combine the rice, cinnamon sticks, and 2 cups of the water in a blender. Blend until the rice and cinnamon sticks are roughly ground up (1 to 2 minutes). Add the 2 remaining cups of water and blend again.
- Let the rice mixture soak at room temperature at least 8 hours, or overnight.
- Once the rice mixture has soaked for at least 8 hours, pour through a fine mesh strainer into a pitcher. Discard the rice and cinnamon stick solids and rinse the strainer well. Strain the mixture again one more time, just to make sure the horchata isn't gritty.
- Stir in the milk, vanilla, and sugar, then chill ready to serve. Serve over plenty of ice with a sprinkle of ground cinnamon on top.
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