The flavors of the classic Mexican drink called horchata—rice, almond, and cinnamon—come together in this incredibly rich, cooling ice cream. It's the perfect endnote to a day of summertime grilling.
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Move over, plain ol' rice horchata, and make room for your attractive new cousins: strawberry, lemongrass-ginger, and coffee-cinnamon.
Mexican-style horchata made with rice and almonds gets a jolt from dark-roast coffee beans and spicy cinnamon sticks.
Mexican-style horchata made with rice and almonds gets a southeast Asian-style lift from bright lemongrass and ginger.
Mexican-style horchata made with rice and almonds gets an infusion of fresh strawberries for a fruity, pastel-hued beverage.
You might be familiar with Mexican horchata, but do you know the Spanish version made with tiger nuts? Here's how you can make this creamy and rich nonalcoholic drink at home.
Spanish horchata is thick, creamy and sweet, like an amped-up almond milk.
The Mexican beverage in ice cream form. Refreshing, comforting, creamy—serve this to end your summer taco night or to top that pineapple you just took off the grill.
The Mexican beverage in ice cream form is refreshing, comforting, and especially creamy.
This horchata uses toasted coconut flakes to add richness and flavor.
Montana might seem like an unlikely place to find horchata, but that's where I tried it first. Kern's horchata isn't exactly like Mexican horchata, which I'd discover later and enjoy less. Kern's is thick and creamy, like melted ice cream, and silted with sugar and cinnamon. I bought it for the first time on a snack run some weekend in the late summer, and kept buying it as temperatures plummeted well below zero and our weekends became more and more about the television in our living room.
Faced with two of Valencia's oldest horchaterias conveniently located within spitting distance of each other, I tried both to see if one was better.
Món Orxata is an Alboraya-based company that makes fresh horchata every morning from organically and locally grown tiger nuts and sells it at carts around Valencia, bringing back the tradition of selling horchata from carts in the early 1900s. Check out how they make horchata at their factory in this slideshow.
Horchata is as rich and satisfying as a tall glass of milk, but as refreshing as a jug of iced tea. It cools the body but warms the soul. Since horchata has a nut thing going on, peanut butter was my fat of choice here. Add a good bit of salt and a dash of coffee grinds for depth, and you've got a dairy-free dessert that tastes like it isn't—sorbet for when fruit won't do.
This is a sorbet that tastes like it isn't, bursting with nutty, buttery, and spicy flavors. It's an easy recipe with a few important tricks. First, use real Ceylon cinnamon, called canela in Mexico. It's a big part of what makes horchata taste like horchata.
Nestled in the shelf at Peels, right above baked goods and that killer 3-in-1 Pie, is the housemade Horchata ($4). This is what I want to drink every day as the weather gets warm.
Vampire Weekend is one of my favorite bands, partly because they have a song called Horchata. You got to give them props for stringing together a rhyme like horchata and balaclava. The creamy almond-based drink is soothing, sweet, and "milky" yet dairy-free. It's a perfect foil to any chili pepper laden dish.
[Photo: Kathy YL Chan] Found while browsing through the goods at Despaña in Soho: a Horchata Chufi. The horchata I'm used to drinking is made from almonds and most often found at Mexican places. This Spanish version of horchata...
[Photo: Kathy Chan] The flan ($7) at Mercadito Cantina come in three versions: vanilla, goat's milk caramel, and horchata. Though all three custards are equally dense and butter-smooth, the last is most worthy of your attention. The haunting cinnamon...