Double Dirty Horchata
Bringing you the most delicious, dirty and down-to-earth version of a traditional Mexican drink. Of course there’s the classic version but why stop there when there is always that one step future, that one level deeper and that one more sexier way of tasting and drinking. Think of it as a double dirty Cecile Spin.
Ok, before we go any future, let’s address this major issue. No not the corona virus endless downhill spiral, cause I think the news has that covered. And no, not the dreadful problems unfolding in the US (now spreading all over) which is fighting for the most basic and simple rights that ALL humans should have, no matter your race, skin colour, nationality, background, heritage or upbringing. It’s more basic but kinda important for the cherished food days praised and celebrated globally. It is in fact, being late. I know… but didn't your mother ever teach you it’s better late than never? So yes, I didn’t get my unique spin on the classic Mexican drink, horchata, out by Cinco de Mayo. But… here it is and before the end of the year still means I am not THAT late, right?
To be honest, sharing this recipe beauty late is more of a blessing in disguise because it really should be integrated into one’s weekly repeater. This should NOT be a recipe that holds the purpose for humans to indulge in once a year. More like eat, sleep, drink horchata and repeat.
For a little background - Horchata does come from Spain AND Mexico. The difference lies in what plant based element is used for soaking, and thus producing the vegan milk. Spanish horchata, also spelt Orxata, is made from water, sugar and tiger nuts which produces a more thicker rice pudding texture and flavour. Mexican horchata is made from water, sugar, almonds and rice and produces a lighter nuttier milk drink. This recipe is most certainly based on the Mexican style horchata and personally this is my favourite and the ingredients, I find, more readily available.
It does sound slightly weird soaking/blending raw rice with a few other ingredients but rest assured, it doesn’t result in a weird product. Actually it’s very similar to oat milk, almond milk or soya milk, people often get detoured because who eats rice raw! Blending, soaking then straining rice means you aren’t really eating the rice, but rather you are draining the starch from the grain kernels, creating a light milky appearance and flavour. And no cows are involved!
Funnily enough, if you think about it, what is one of common ingredients used within Spanish and Mexican food? Chilli! Horchata or Orxata serves the same purpose in both of these cuisines; to cool the mouth down after eating spicy food and the mouth is feeling that burning sensation. Regardless of whether you have just devoured a dish powered with jalapeños or just after a super refreshing afternoon drink or even you’re in the mood for something dirty (even if you are alone), this modern spin on a 13th century classic will please one or all of these desires.
If those caffeine cravings aren’t there or its wayyyyy before 5pm so that cheeky, sneaky drink has to wait, not a problem. Just whip up the basic Horchata and you got yourself a delicious, refreshing and a true taste of a Mexican cultural staple . In fact, it’s been proven - taste tested one of my Mexican born and bred friends. This drinks got the tick of approval and even “this really tastes like what I use to drink as a kid”. So hello! Transport yourself to Mexico, sun kissing your skin and you biggest problem being “when should I stop drinking this damn delicious horchata I personally made”.
Double Dirty Horchata
Ingredients
For the Horchata
1/2 cup raw almonds
1 1/2 cups white rice (basmati or jasmine)
2 cinnamon sticks (whole)
4 cups water
2 tsp vanilla extract
1 cup white caster sugar
2 cups milk of choice (I used oat)
To make it real Dirty (2 persons)
2 expresso shots
2 shots Bailey’s Original Irish cream
Method
For Base Horchata
In a small bowl, dissolve the sugar in about 2 table spoons of hot water. Allow too cool.
In a food processor blend the almonds, rice, cinnamon, vanilla and water. If you do not have a food processor (which I do not) simply use a hand held blender and you may need to slit the ingredients into 3 or 4.
Regardless of the blending process, pour the mixture into a large air tight jar (I used a muesli storing jar). Add the milk and cooled sugar mix. Stir to combine and leave for a minimum of 8 hours but it is best overnight.
Once rested, strain (make sure you have a bowl, pitcher or jar underneath!). Serve as is over ice.
For that Real Dirty touch
In two glasses, place a few ice cubes. Add the shot of Bailey’s then horchata (filling to about 3/4 of the way). Pour over the shot of coffee and enjoy.
