First, if you’re holding your breath waiting for my first post on tomorrow, you’re going to have to wait a little longer. I won’t be posting until next Wednesday. Just so you know.

Second, if you are participating in the RSBC, please e-mail me your cinnamon drink posts by Tuesday at midnight so I can post them on Wednesday! Thanks.

Third, way back a million (or maybe just 8) years ago, Micah and I were experimenting in the kitchen. We decided to make horchata. For some reason (or maybe no reason) we didn’t trust the recipes we found online, and in an effort to improve it, one thing lead to another and pretty soon we were cooking our cinnamon-sugar-rice milk mixture on the stove. We ended up with horchata pudding. This was not the way it was supposed to go.

I’m pretty sure one or the other of us ended up in convulsions of laughter on the kitchen floor at the unexpected turn of events. But the funnier thing was how tasty this “horchata pudding” was. I think we tossed some in a blender with some milk and ice cream and made a horchata shake, which, as you might imagine, was amazing. (Ice cream and a blender seems to be the solution to a lot of our “problems.”)


I had forgotten all about that particular incident in our life as newlyweds until after I issued the challenge last week. But once I did remember, I knew that I had to give horchata another chance. It may have bested us the first time, but that’s no reason to give up.

This time I looked around a little bit more and found a recipe I was sure would be a hit: it had strawberries, almonds, cinnamon. What could go wrong?

To be fair, it tasted pretty good. Everyone drank it just fine. But I didn’t follow the directions as closely as I should have, and it ended up being a little thick. And maybe I should have tried to master the basic horchata before getting all fancy with the berries.

So while this is a good recipe, I don’t think it’s the recipe. Horchata has bested me yet again.


Strawberry Horchata (adapted from DamnDelicious):

6 tablespoon white rice

1 1/4 cups raw almonds

2 cinnamon sticks, plus more for garnish

3 strips lime zest

Pinch of nutmeg

1/3 cup sugar

4-5 frozen strawberries

Cinnamon, for garnish

In a medium bowl, whisk together white rice, almonds, cinnamon sticks, nutmeg, lime zest and 2 1/2 cups hot water; let stand overnight.

Put mixture in a blender and blend until smooth. Add 2 cups water and the strawberries and blend again until thoroughly combined; strain through cheesecloth or fine sieve. Stir in the sugar.

Stir horchata well before serving. Serve, garnished with cinnamon sticks and sprinkle of ground cinnamon, if desired.

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