New Look and my Horchata Recipe

So one of my big projects before Baby Z gets here is get this blog updated and looking a little more interesting. I have a ways to go before I will get it where I want it to be but I am excited to get the editing and designing process going :) Everything will probably look half done or unfinished for the next little while but hopefully things will be looking new and shnazzy in a few weeks.

Unfortunately our AC went out this week so it's been warmer than usual in our apartment. Thank goodness the summer is winding down and fall is on the way! Having a warmer apartment also means I am trying my best not to turn the oven on or keep the stove on past 15 minutes, which means we have been eating a lot of sandwiches, microwave friendly meals, and lots of horchata. I started getting addicted to horchata when Zac made it clear that he needed it along side any mexican themed meal. After combining a few recipes, adding my own twists this is the recipe we have fallen in love with. It is a little time intensive, but the reward at the end is well worth the patience.

Recipe

Ingredients
3/4 cup of long grain white rice
1/4 cup rice flour
2 cups of water (boiling)
2 cinnamon sticks

2 cups cold water
1 14oz. can evaporated milk
1/2 cup sugar
1 teaspoon pure vanilla (mexican would be nice)
Ice

Equipment
Whisk
Blender
Sieve or Cheesecloth

Bring 2 cups of water to a boil. Remove off the heat, and whisk in 1/4 cup of rice flour. Add the cinnamon sticks and let it rest for 30 minutes. Transfer mixture to a blender. Add the 3/4 of rice. Cover and let it rest in the refrigerator for at least 8 hours/overnight.

After the resting period, (remove the cinnamon sticks if you want a smoother drink), add to the blender the cold water, evaporated milk, sugar, and vanilla.

Blend until smooth. This will probably take 3-4 minutes.

Strain the horchata through a sieve or cheesecloth. You can strain it multiple times if you want a smoother drink.

Serve over ice.