As horchata lovers, we can never get enough of the sweet and creamy flavor of the deities. Whether its smothering our lips or poured over ice on a hot summer day, nothing can top it’s deliciousness. In our opinion, it’s best made from scratch. The grocery store variety doesn’t come close, and even your favorite Mexican food restaurant may not get it right (as it often comes out of a soda fountain / Orange Bang machine). What else is there to do but make it in your own kitchen!
At some point you’ll want our tried and true recipe, but for now, we thought you’d enjoy a unique twist on a classic formula.
Click below to view our unique organic carrot cake horchata recipe.
— Ingredients —
- 1/2 cup grated organic carrot (or 1 cup if you desire more carrot flavor. Also could add 1/4 cup carrot juice in place of cold water the next day)
- 1/8 tsp organic nutmeg
- 1/4 tsp ground organic ginger
- 1/4 tsp organic vanilla extract
— Recipe and Instructions —
- Blanch the almonds: Bring a pot of water to boil. Add the almonds and boil for about one minute, then drain and rinse with cold water. After blanching, the skins should slip off easily. Remove the skins and set aside. (Optional: If you like, you can lightly toast almonds in a saucepan over medium heat.)
- Combine rice, almonds, cinnamon, carrot, nutmeg, and ginger with 3 cups hot water in a blender and blend on high until coarsely ground. (If you have a weaker blender, do not add the cinnamon stick until after blending.) Let stand overnight at room temperature, covered.
- The next day: Add one more cup of cold water and blend on your blender’s highest speed until completely smooth, anywhere from 1 to 4 minutes. Line a fine mesh sieve with three or four layers of cheesecloth. Pour the horchata mixture into the cheesecloth, let the liquid drain through, then gather up the edges of the cheesecloth to form a “pouch” and squeeze the remaining pulp to force out any remaining liquid. You can also use a nut milk bag (hehe) for this. Discard the leftover pulp (or see Notes below for possible uses).
- Finally, add the vanilla extract (if using) and stir to incorporate. Add simple syrup to sweeten it to your liking, then chill the mixture completely or serve over ice. It’s a good idea to add a little more syrup than you think you’d like, because the horchata will be diluted over ice. You can also cut the horchata with a bit more cold water — or even milk of your choice — if you find it too thick. Enjoy!
— Extra —
To make simple syrup, just (or, should we say, simply!) combine one part sugar and one part water in a small saucepan and simmer until the sugar dissolves, 2-3 minutes. Let cool and it’s ready to use! For 1/4 cup simple syrup, you’ll use about 3 tbsp sugar and 3 tbsp water.
For the leftover pulp, I thought the pulp from the plain horchata worked well in oatmeal (cooked with the oats) to add a little crunchy texture. I imagine the carrot horchata pulp would work to make a sort of “carrot cake” baked oatmeal, with raisins, walnuts, and some extra spices. I also imagine you could simmer the plain horchata pulp, congee-style, to make a rice porridge (though I don’t think I’d recommend that with the carrot one).