334
Horchata
(lemmy.world)
I drink my horchata warm, because FUCK ICE!
Yeah, that's a lot of ice.
it's the right kind of ice though
I saw this about warm Dr.Pepper on posters in Post Alley in Seattle right across from the gum wall where tons of tourists will see them.
I saw it earlier this year, love horchata, and thought it was a cleverly stated sentiment.
Here's that Dr. Pepper poster and a bonus.
properly sliced so they'll tear before peeling off the wall. Nice.
That's in Seattle's Post Aleey right off the Pike Place Market. People put up art and posters all the time. It'll be pasted, painter, or drawn over before being pulled down.
I mean, maybe some assholes like the Texas family at the airport that told their kids to hold it instead of using a unisex bathroom with floor to ceiling walls and doors on the stalls (like civilized countries do). They might tear it off the wall, but only when no one is looking because they're cowards.
That’s in Seattle’s Post Aleey right off the Pike Place Market. People put up art and posters all the time. It’ll be pasted, painter, or drawn over before being pulled down.
Then I hope the scoring is force of habit and they posted those things everywhere.
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(4 replies)
I have never heard of Horchata, but it sounds goddamn delicious. I need to try it.
Edit: Does anyone have Horchata recipes they can recommend?
You cab get it from mexican restaurants normally. Stuff can be life saving ♥️
I am in Europe and in a rural area, so no Mexican restaurants around. I found a lot of recipes and just want to try some that other people like.
The recipe u/pelespirit posted looks legit. I would tend to use less sugar. Cinnamon and vanilla are key. Whole milk will give a creamier texture, but that's a matter of taste. Some athletes use a combo of water, carbs, protein. Horchata is like an old school version of this, fwiw.
It's a European drink, from the Valencia region of Spain. You might find it in Spanish restaurants or shops maybe.
This is my only fear with moving to Europe
The lack of Mexican restaurants? Be the change you want to see in the world.
The fact that you will be nearer to the place where the real horchata is made? The Mexican horchata is an imitation of the one made with Chufa in Spain.
I don't care much about horchata. I need my tacos.
Can confirm. Am European, never had a taco
Did have some great burritos, though
It's originally a Spaniard drink, done with something called Chufa. The Mexican variant apparently is an imitation using rice as a replacement. Being in Europe I'd go for the real thing tbh.
It tastes like sweet almond milk, kinda, probably because chufa is called ground almond in english. You might get a similar taste if you mix rice and almond milk but don't tell any Valencian I said that.
Same (Bayern, Germany) we have a "Tex-Mex" place about an hour away from here. It belongs to an Ami, so I guess I just lucked out xD
Tastes like Cinnamon Toast Crunch if you're familiar with the cereal.
Edit: saw you mention being in Europe where it's likely illegal to sell candy as food.
Love the serving size for those cereals. I probably ate 4-5 servings of cereal every morning as a kid, and fortunately had a high metabolism or I’d be the size of an ox now
You're supposed to have the "balanced breakfast" with all the things you see placed alongside it in the commercials.
That nobody ever does this is not a problem for people who make commercials.
INGREDIENTS
- [ ]▢ 2 cups long grain rice
- [ ]▢ 1 stick Mexican Cinnamon
- [ ]▢ 4 cups hot water
- [ ]▢ 8 cups extra water to finish the drink
- [ ]▢ ¾ cup sugar
- [ ]▢ 2 teaspoon vanilla extract
- [ ]▢ 1 cup milk 2% or whole
- [ ]▢ Ice cubes to serve
INSTRUCTIONS
Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours. *Please see NOTES
- The next day, pour the rice, cinnamon, and water into your blender and process until it becomes a smooth, watery paste.
- Using a strainer or sieve, strain the mixture into a wide mouth pitcher, stirring to help the liquid pass through.
- Add the milk (if using), vanilla extract, and the rest of the water. Stir in the sugar, adjusting the amount to fit your taste. Let the drink chill in the refrigerator. Stir the Horchata before serving, since the rice mix tends to settle at the bottom. Serve in glasses with ice cubes.
NOTES
If you have a Vitamix or other high-performance blender, you won’t need to rest the rice to soften it, as the blender will be powerful enough to grind the hard rice grains. Additionally, you probably won’t need to use a sieve or strainer to strain the rice water, as the rice mixture will be very finely processed. Always taste the drink before adding the sugar. You might need more or less sugar than the amount indicated in the ingredients. If you feel that the consistency of the Horchata is too thick or dense for your taste, simply add more water.
I'm gonna get the ingredients for this tomorrow. Thanks!
A light suggestion would be to put a little less sugar and then add sugar to taste. I would probably like more sugar than most people, so check that part. Also, don't sweat the cinnamon being Mexican only. It's great but not necessary for it to taste awesome. You can also buy rice milk already processed if you're pressed for time.
Thank you! I'll give that a try!
This one is great but it's not healthy at all. It's a one-way ticket to Diabetesville:
https://www.muydelish.com/traditional-mexican-horchata/#recipe
The kind that is good for you is the original, Spanish recipe using tiger nuts. This is the recipe we use:
https://www.alphafoodie.com/homemade-tiger-nut-milk-horchata-de-chufa/
I bought some horchata mix and it was a shadow of what I got in Costa Rica, so be wary.
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Horchata is legitimately that good. I've never had it bottled, but it's relatively cheap and easy to make. If I had the fridge space I'd have two jugs going at all times.
Its also apparently good for your gut microbiome, which most people now seem to need help with.
https://www.biocodexmicrobiotainstitute.com/en/super-drink-horchata-and-its-effects-gut-microbiota
(Although this seems to be the Spanish version using Tiger nuts instead of rice.)
It's not hard to make and the tiger nards version is really good. We bought a fruit press so I can make it even more easily.
What's the non fruit press way?
Grind/blend the tiger nuts in water. Pour all of it into a cotton bag (like people use for Greek yogurt) or cheese cloth over a bowl, then squeeze the hell out of it until all the tiger nut milk is out. I still use a cotton bag, but cranking it with a press is WAY easier, faster, and more effective.
Such a whiplash for me to see orxata mentioned! I used to think it was Spain's national drink as we always had it when we would visit my family. Only recently was I informed that it was a Valentian specialty and apparently not that popular (I only ever saw the orxata de xufa brand) And now you're telling me people outside of decking Catalunya even know about it! Amazeballs!
It is very popular in Mexico, central, and south America. It is also very popular in a lot of the US due to its ubiquity in Mexico.
Apparently they do but it's the Mexican variant where they imitate the chufa/Tiger nut flavour with rice and vanilla apparently. They don't know what they are missing.
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does anyone know the cultural reason behind latino drink jugs being a funny shape instead of a cylinder
It's not cultural: the ridges help the glass stay strong and resist temperature variation better while keeping the glass as thin as possible for better temperature transfer in the fridge.
how can it resist hot temperature change but be better transfer for becoming cold? the thermal transfer coefficients are the same, no? if it gets cold we'll in the fridge then it should get warmed up just as well when left out
Hell yeah I want a horchata!
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this post was submitted on 01 Jul 2025
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