When it gets chilly and nippy outside during the holidays, I typically want warm cozy drinks like chamomile tea, hot chocolate or even hot toddies. I love the feeling of holding a hot mug and nuzzling my nose above the steam. But every once in a while, I crave Mexican horchata.
I used to live in Mexico when I was a little kid for a few years, but tbh, I don’t remember drinking this that young. It wasn’t until a few years ago that I was at an El Salvadorian restaurant eating bean and cheese pupusas, and I saw horchata on the menu. Intrigued and curious about its flavor, I followed suit and ordered one like my friend. It was DELICIOUS.
A popular drink in the Mexican culture, it’s a creamy white beverage that comes from soaked rice and cinnamon and is flavored with splashes of vanilla extract and sugar. After everything is blended together, the solids are strained out leaving you with a milky and tasty beverage. It’s served cold and commonly sold alongside other Mexican street foods like tacos, tortas and tostadas. Speaking of which, have you seen my recipe for butternut squash tostadas?!
As I thought about recreating this drink at home, I realized I already had all of these ingredients in my pantry – which means one less trip to the grocery store!
The night before you wish to drink your bevy...begin the prep work. In a large bowl, soak the rice, cinnamon sticks and almonds in water (covered) and let it sit at room temperature overnight.
Simply serve over ice and garnish with a dash of cinnamon if you’d like! Invite your friends over for this one, they’ll love it. If you'd like to make this an adult beverage, add a splash of Baileys!
Tis' the season for a chilled bevy that's smooth, creamy, nutty with hints of cinnamon and rich flavor that you'll be wondering, where was this drink my whole life?! Popular in the Mexican culture, you can make your very own in your kitchen.
Leave a comment