Whenever brewing up a version of horchata, remember, never use instant rice to gain that white rice flavor. As I’ve learned, the real long grained stuff is necessary. That is, unless a pile of goop is the tasty goal for a drink. If not privileged enough to enjoy grandma’s agua de horchata frequently, make a point to go out and find this tasty treat around town. San Antonio is a fine place to fine this culturally adept drink.
The traditional Horchata, known as ‘rice water’ in the Americas, has been an ideal tropical drink throughout the millenniums. In ancient Arabian societies, places like Egypt and Sudan used the chufa nut instead of rice to mix the flavor. The effects are the same, this largely domesticated crop has always been known as a delicious drink.
Most rice water recipes are compromised of milk, rice, water, sugar and almost certainly cinnamon. If cavalier enough to bake, this shake can be made with a little effort and time that will surely be enjoyed.
If you’ve no time or place to mix it up a batch, a great place to try an horchata shake might be from your local HEB, where they sell it by the carton, or at a restaurant like The Beverage Bar on Thousand Oaks. Combining their spices thoroughly, the agua de horchata is a great choice at this drink shoppe.
