I realized something today. I realized that it has been sooo long since I’ve shared a drink recipe on the blog (I’m pretty sure this was the last one)! Like October long. But, that’s finally going to change with today’s recipe, which I am so excited to share with you!
Back in February, Jacob and I decided to treat ourselves (treat yo self!) to a week long cruise in the Western Caribbean. We found a really great deal on the cruise after Christmas, so we decided it would be the perfect time to take a cruise on the second largest cruise ship in the world: Harmony of the Seas.
This cruise ship was seriously unreal! Complete with two rock walls, an ice skating rink, dozens of swimming pools, a zip line, carousel, aqua theater, and more, I was amazed by how much there was to see and to do!
Our ship stopped at three ports of call: Haiti, Jamaica and Mexico. While the two Caribbean islands were really cool to visit, Mexico was by far my favorite destination. On our shore excursion we got to swim in a cenote, snorkel with turtles (although, there just happened to be not a single turtle in sight on our tour…sigh.), and hang out at a gorgeous beach club while enjoying authentic Mexican food.
And that Mexican food was sooo good. Tortilla chips, tacos, guac, pico, it was the real deal and it was amazing. Let’s just say, I’ve been craving it ever since we got back from our trip. Which is why I decided it was about time to start adding some delicious Mexican recipes to the blog, starting with horchata. Now, I’m not entirely sure if this Mexican Horchata is truly authentic, but I feel like it comes pretty dang close to the real thing!
This sweet Mexican drink, made with rice, cinnamon, milk and almonds perfectly compliments a meal of tacos, burritos or whatever Mexican food you enjoy. I especially like sipping a tall glass of horchata with a sweet pork salad. Yum! And you certainly can’t go wrong with cooling off with horchata on a hot summer day!
- 1 cup white rice
- 1/2 cup almonds, chopped
- 1 cinnamon stick
- 2/3 cup sugar
- 1 Tbsp vanilla
- 12 ounces evaporated milk
- 1 1/2 cups milk
- 4 cups water
- ground cinnamon
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Add rice, cinnamon, and almonds to a bowl. Cover ingredients with water (about 1 1/2 cups). Let soak for at least 5 hours or overnight, until the rice has slightly softened.
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Using a fine mesh strainer, strain the water from the cinnamon, rice and almond mixture. Pour the strained mixture into a blender, and dispose of the water.
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Blend the cinnamon, rice, and almond mixture along with the evaporated milk. Blend until the mixture is smooth and the grains of rice are finely ground.
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Strain the liquid through a fine mesh strainer into a pitcher. Add the sugar, vanilla, and milk, stirring until combined. Pour in the 4 cups of water. Serve with ice and a dash of cinnamon.
Adapated from My Latina Table.
Try my Hibiscus Herbal Iced Tea next!
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