"If a June night could talk, it would probably boast it invented romance."
- Bern Williams
The weather right now in Western Washington is just perfect. Sunny with a slight breeze. Heaven. In the warm weather you need more refreshing, delicious things to drink, in my opinion. I enjoyed my watermelon cocktail last weekend so much, I wanted to make something else special to drink.
Since my watermelon cocktail was similar to an agua fresca with some booze added, I had Mexico on my mind. So here's another hispanic drink. Mexican Horchata is a creamy, sweet, rice drink flavored with cinnamon.
|Seattle from the freeway|
(Just don't go alone and take pictures through your car window while driving.)
this makes about 4 tall glasses
1 cup (185 g.) uncooked white rice
3 sticks cinnamon (mine were about 4 inches long) (make sure they are fresh) plus longer ones for garnishing, if desired
8 1/2 cups (2 liters) water
1/2 to 1 cup (100 g.to 200 g.) sugar (depending on how sweet you want it)
2 tsp vanilla
Rinse the rice under a fine mesh strainer. Place the rice, cinnamon sticks, and 2 cups (473 ml) of the water into a large bowl or large measuring cup with a spout (4 cup size or more) and cover.
Place in fridge and let sit for at least 2 hours or overnight.
Remove the cinnamon sticks and pour the rice/water mixture into a blender. (I used a Vitamix.) Blend well, for 3-5 minutes or so.
Strain it into a pitcher. Then put the rice/water mixture back into the blender container and add the remaining 6 1/2 cups of water. Add the vanilla then add the sugar. If you don't like things too sweet, add 1/2 cup (100 g.) of the sugar first, then taste it and see if you want more. If you want it sweeter, add the remaining sugar and blend well again.
Chill, stir, and serve. Over ice is nice too.
Garnish with a cinnamon stick if you want.