Oaxacan-Style Horchata
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Oaxacan-Style Horchata
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A recipe for Oaxacan-Style Horchata from the cookbook, Nopalito, written by Gonzalo Guzmán.
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Ingredients
Horchata:
- 1 3/4 cups cooked long-grain brown rice preferably organic
- 1 cup raw almonds
- 3/4 cup plus 2 tablespoons agave nectar
- 1/4 teaspoon freshly ground cinnamon
Oaxacan-Style:
- 1 cup cleaned and stemmed strawberries
- 1/2 cup agave nectar
- 1 1/2 teaspoons freshly squeezed lime juice
- 1/4 teaspoon kosher salt
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Instructions
Horchata:
- Pour 3 cups of water into the bowl of a blender or a large mixing bowl and add the brown rice, almonds, agave nectar, and cinnamon. Let soak overnight.
- Blend in a high-powered blender until smooth, then mix with an additional 6 cups water. Strain through a fine-mesh strainer.
Oaxacan-Style Horchata:
- In a blender, combine the strawberries, agave nectar, lime juice, and salt; blend this syrup until smooth.
- For each serving, fill up a 12-ounce glass with ice and fill three-quarters of the way with horchata. Pour 2 ounces Oaxacan-style syrup on top.
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