Horchata By DunneFrankowski
Horchata (/ɔrˈtʃɑːtə/; Spanish: [oɾˈtʃata]) or orxata (Valencian: [oɾˈtʃata]) is the name of several kinds of traditional beverages, made of ground almonds, sesame seeds, rice, barley, or tigernuts (chufas).
6 Litres of Almond Milk
2 Cans of Rice Pudding
Honey 6 Tablespoons
White Sugar (Personal Taste)
1 Cinnamon Stick
6 Whole Cloves
3 Vanilla Pods
Ginger 3 grams Grated
NutMeg 1 Whole Nut
Dehydrated, 3 Ground Orange Zests
Add 3 litres of Almond milk to a large pot and bring to a simmer, no need to boil as you only want to reduce it slightly and infuse all ingredients using heat to speed up the process.
Add the Honey to the Almond milk, and stir to dissolve. Take the vanilla pods and slice down the middle, splitting them open in order to scrap all the seeds and oils out, adding the pods and seeds into the milk.
Taking the Cinnamon stick and the cloves, I placed them in a herb blender and ground to a very fine powder, add to the mix. Followed by the Orange Zest, which was previously dehydrated in an oven at a low temperature of 40oC, when completely dried, add to blender and reduce to a fine powder, popping it into the mix also. Grate the Nutmeg into the milk and stir till completely saturated into mix.
Now add the Rice Pudding into the warm milk mix and blend using a hand blender, until fully homogeneous. The rice will increase the texture with a beautiful powdered mouthfeel, which will carry all the intense spices and draw out tasting experience.
Now add the remaining Almond Milk, adjusting spices if you feel necessary.
I have not mentioned a quantity for the white sugar as sweetness is purely a personal preference, so add in small increments until you find your balance.
Simply allow to cool before serving over ice and garnish with vanilla powder if you’d like, but not necessary.
Alternatively add a bottle of Tequila to your mix, again personal preference comes into play here, I was happy with 1 bottle , but most bar tenders will favour a 2 bottle measure, go figure.