Horchata Advice?

I'm interested in making some horchata this weekend. Horchata is, of course, sweetened with sugar. I'm wondering, though, if it would be preferable to use a syrup made with piloncillo (raw mexican sugar cones) rather than simply adding refined cane sugar. Any thoughts?

IMHO, granulated white sugar is more appropriate for the delicate almond flavor of horchata.

Though slightly off topic, I had my first cup of champurrado last weekend. I came across a recipe here - and it does recommend piloncillo.

Champurrado may be common knowledge to most people, though horchata seems to get most of the press, but I had never heard of it. My source was the carts in front of the church on the southwest corner of Halsted and Roosevelt. They're there every Sunday though some weeks they are more numerous than others. Last week they came out in force for Valentines day. There were at least three tamale vendors, carts grilling meat for tacos, and numerous other vendors. I was in a hurry and the weather was foul so I didn't fully assay the situation. Besides, I'm not that knowledgeable about Mexican street foods. But after several hours swimmin in the UIC pool, the champurrado and tamale rojo were a godsend, even for a pagan like me. Can't wait to see if they have some lenten specialties this week.

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I agree with Bill. Horchata is unrelated to champurrado and I think it would be better with sugar.

Can anyone tell me what exactly is in horchata? I'm falling in love with it.

Most frequently: Water, ground rice or rice flour, sugar, vanilla, cinnamon. Sometimes milk, but usually not (in my experience).

gleam wrote:Most frequently: Water, ground rice or rice flour, sugar, vanilla, cinnamon. Sometimes milk, but usually not (in my experience).

I always thought that it was supposed to be dairy-free (essentially sweetened/spiced rice-milk).

Best,
Michael

Yeah, it is, but some people add milk anyway, I guess.

I strongly suspect that the horchata at most mexican restaurants comes from a powdered mix. If you look at your local grocery store (even Jewel), you'll probably find a pouch of the mix. It works just fine.

gleam wrote:Most frequently: Water, ground rice or rice flour, sugar, vanilla, cinnamon. Sometimes milk, but usually not (in my experience).

And there is, of course, the Spanish version (which, as far as I understand it, is what the Mexican version was trying to emulate) that is made from tiger nuts/chufa instead of rice.

The Central American version is also (mostly) seed/nut-based. Mixes are available.

Binko wrote:And there is, of course, the Spanish version ... that is made from tiger nuts

Does it make you strong?

gleam wrote:Most frequently: Water, ground rice or rice flour, sugar, vanilla, cinnamon. Sometimes milk, but usually not (in my experience).

I made a Horchata recipe from a bookclub selection: Refreshing Mexican Drinks and Frozen Treats, Traditional and Reimagined by Ericka Sanchez.
https://www.hoopladigital.com/title/16614576

In her recipe, soak a cup of rice in a quart of water overnight with a cinnamon stick. I substituted ground cinnamon.

Next day place rice, water and cinnamon stick in blender, then blend until smooth. Later add milk, vanilla, sugar and a quarter tablet of Mexican chocolate (Abuelita), then blend until smooth.

I do have an antique Osterizer with two-speeds: high and low. I felt the Horchata had a chalky mouth feel. I did bite into a rice grain before processing to find it hard in the core.

Soaking did not cut. I was thinking of cooked or partially boiled rice could work. I think gleam's idea of rice flour may work better.

I am not sure my blender could have handled a cinnamon stick. I will add more cinnamon next time.

Any thoughts?

Regards,
Cathy2

Cathy,

I am no expert and it’s been a long while since I’ve made horchata but here’s a few thoughts. I believe I used to soak the rice for a good 24 hours. I always used a Mexican cinnamon stick. A reasonably powerful blender is necessary and it takes awhile. IIRC, 4-5 minutes. Depending on the size of the recipe I might blend in batches. Perhaps your antique is just not up to the job. However, after giving it everything it has, try straining it with a chinois or using cheesecloth with a fine mesh strainer.

Best of luck - Lynn

Here's a video of local chef Jonathan Zaragoza making horchata. Even though he has a high-speed blender, he goes through a rigorous straining process:
https://www.youtube.com/watch?v=yZxXNelPNbg&t=41s

Jonah,

Thank you for this video, it has a lot of useful information.

I went with the recipe as is. Now I have good direction.

Regards,
Cathy2

C2,

What kind of rice did you use, how old was the rice, did you strain the mixture?

You could probably use a more powerful blender.

In lieu of a new blender you can use finely ground white rice powder.

Gary