I remember the first time I had horchata. I was on a date. And while that relationship didn't work out, my love affair with horchata is going strong. I've actually never felt more fulfilled emotionally in my life. Oh wait. I've never felt more full. That's what I meant.
Anyway. My first taste of horchata was at Cafe de Leche in Highland Park. They've got this Horchata con Espresso that is to die for. I've gone back multiple times just to get my fix.
But Highland Park isn't very close to where I live, easily a 20 minute drive, and I got really tired of having to put pants on just to get a cold beverage on a hot day. So I decided to make my own. I can make it in large quantities, and keep it on hand for consumption anytime I want. A cinnamon miracle! I found a great recipe on Love and Olive Oil.
For those of you unfamiliar with horchata. It's a mixture of rice, cinnamon and almonds that originated in Spain. It is served chilled or over ice. It's a delicious beverage that can be enjoyed as a dessert, a sweet snack or a full meal replacement drink once you realize you don't care if your pants never fit again.
And it's actually pretty easy to make, just time consuming. You have to soak the almonds overnight so they are soft enough to blend. But I promise it's worth it. You'll be just as obsessed with horchata as I am once you've made your first batch.
Recipe from Love and Olive Oil.
