Welcome to Drinks Tube, my name is Tommi Miers, and I'm passionate about Mexican food and
drink. Today I am making Horchata, one of Mexico's most loved agua fresca's, the perfect
thing to drink on a hot sunny day. So this is a recipe where you need two days. First
of all we're gonna' toast some rice in a hot pan, no oil just a dry pan. I'm toasting the
rice to bring all the nutty flavour out. Just waking up all the flavour that it's got naturally
in it. So it'll just be a few minutes in a dry frying pan. So that rice is lovely and
gently toasted. I don't want to colour it too much, but that's perfect now to go into
the blender. So that was fifty grams of rice, white rice, and now I've got a hundred and
twenty grams of blanched almonds. Don't have your pan too hot because you want to brown
them gently without burning them. What do these two ingredients do to the drink, well
the rice thickens it, so it's almost milky like rice milk that you can get in the supermarket,
and the almonds also make it milky but they bring a lovely nutty flavour to this really
delicious drink. So I'm gonna' grind my rice now. So this is my most powerful blender.
If you don't have a really powerful machine, just use a spice grinder.
Right, let's have a look at that. Now that is a fine powder, and it smells really great. My almonds are
perfectly toasted now, they're lovely and they're a very gentle brown colour and I'm
gonna' pop them into this bowl. I'm gonna' add the rice that we've just ground.
See that is a fine fine powder, so this is the cinnamon stick. Gives a lovely gentle flavour of cinnamon,
perfect for this recipe. And now, I'm gonna' add six hundred and fifty mills of hot water.
There we are. Give it a good stir. And this, I'll leave to cool and once it's cool I'm
gonna' wrap it and leave it overnight to soak. So I've soaked this overnight, in it goes
to the blender. There we are, just get a spatula, there we are, all that rice powder.
And time to whizz it, this is gonna' take three or five minutes, depending on the strength of your blender
I'm gonna thin it down with two hundred more mills of water and sweeten
it with some agave syrup. One tablespoon, two and three. That's just about right for
me. Some of you might want more, some less. I think that is just to taste. Now I'm gonna'
pour it through a sieve. Now here I would use a fine sieve or even some muslin which
I've got here. And, we're just gonna' pour it through. You don't really want the sediment
at the bottom.
Ok I've got just about as much liquid as I can out of this. So we're ready
to drink. Lots of ice. So I've got my ice, it's baking hot, we're in Mexico the sun is
shining and this is just one of a host of delicious chilled drinks they have in Mexico
to quench your thirst. And I've gotta' say, it's one of my favourites, and in it goes,
lovely and milky incredibly good for you, dairy free very in vogue and it's gonna taste
fabulous and then to finish off just a lovely light dusting of cinnamon.
And that is my Horchata.
That's milky, it's silky, it's just so delicious, slight sweetness, touch of cinnamon.
It's really really good. A touch of tequila in that would be amazing as well. Salut. For
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