Horchata

I drink my horchata warm, because FUCK ICE!

I saw this about warm Dr.Pepper on posters in Post Alley in Seattle right across from the gum wall where tons of tourists will see them.
- I saw it earlier this year, love horchata, and thought it was a cleverly stated sentiment.
Yeah, that's a lot of ice.
- it's the right kind of ice though

I have never heard of Horchata, but it sounds goddamn delicious. I need to try it.

Edit: Does anyone have Horchata recipes they can recommend?

You cab get it from mexican restaurants normally. Stuff can be life saving ♥️
- I am in Europe and in a rural area, so no Mexican restaurants around. I found a lot of recipes and just want to try some that other people like.
- The circle k near me has it at the fountain. Its not the best but you can get a xlarge for $1.
Tastes like Cinnamon Toast Crunch if you're familiar with the cereal.
Edit: saw you mention being in Europe where it's likely illegal to sell candy as food.
- Love the serving size for those cereals. I probably ate 4-5 servings of cereal every morning as a kid, and fortunately had a high metabolism or I’d be the size of an ox now
https://www.mexicoinmykitchen.com/horchata-recipe/
- INGREDIENTS
  ]▢ 2 cups long grain rice
  ]▢ 1 stick Mexican Cinnamon
  ]▢ 4 cups hot water
  ]▢ 8 cups extra water to finish the drink
  ]▢ ¾ cup sugar
  ]▢ 2 teaspoon vanilla extract
  ]▢ 1 cup milk 2% or whole
  ]▢ Ice cubes to serve
  INSTRUCTIONS
  Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours. Please see NOTES
  The next day, pour the rice, cinnamon, and water into your blender and process until it becomes a smooth, watery paste.
  Using a strainer or sieve, strain the mixture into a wide mouth pitcher, stirring to help the liquid pass through.
  Add the milk (if using), vanilla extract, and the rest of the water. Stir in the sugar, adjusting the amount to fit your taste. Let the drink chill in the refrigerator. Stir the Horchata before serving, since the rice mix tends to settle at the bottom. Serve in glasses with ice cubes.
  NOTES
  If you have a Vitamix or other high-performance blender, you won’t need to rest the rice to soften it, as the blender will be powerful enough to grind the hard rice grains. Additionally, you probably won’t need to use a sieve or strainer to strain the rice water, as the rice mixture will be very finely processed. Always taste the drink before adding the sugar. You might need more or less sugar than the amount indicated in the ingredients. If you feel that the consistency of the Horchata is too thick or dense for your taste, simply add more water.
- I'm gonna get the ingredients for this tomorrow. Thanks!
- Thank you! I'll give that a try!
I bought some horchata mix and it was a shadow of what I got in Costa Rica, so be wary.
This one is great but it's not healthy at all. It's a one-way ticket to Diabetesville:
https://www.muydelish.com/traditional-mexican-horchata/#recipe
The kind that is good for you is the original, Spanish recipe using tiger nuts. This is the recipe we use:
https://www.alphafoodie.com/homemade-tiger-nut-milk-horchata-de-chufa/
I'm getting Baader-Meinhof'd so hard right now. I also had never heard of (that I remember) what a horchata was until yesterday... Now I come across this post. I'll have to try a recipe sometime too.
Take a cup of milk and a cup of sugar and some cinnamon and that's what these fat fucks are freaking out over.

Horchata is legitimately that good. I've never had it bottled, but it's relatively cheap and easy to make. If I had the fridge space I'd have two jugs going at all times.

Its also apparently good for your gut microbiome, which most people now seem to need help with.
https://www.biocodexmicrobiotainstitute.com/en/super-drink-horchata-and-its-effects-gut-microbiota
(Although this seems to be the Spanish version using Tiger nuts instead of rice.)
- It's not hard to make and the tiger nards version is really good. We bought a fruit press so I can make it even more easily.

I don't think I could drink that just by looking at it, I'd probably need to involve my mouth somehow.

Such a whiplash for me to see orxata mentioned! I used to think it was Spain's national drink as we always had it when we would visit my family. Only recently was I informed that it was a Valentian specialty and apparently not that popular (I only ever saw the orxata de xufa brand) And now you're telling me people outside of decking Catalunya even know about it! Amazeballs!

It is very popular in Mexico, central, and south America. It is also very popular in a lot of the US due to its ubiquity in Mexico.
Apparently they do but it's the Mexican variant where they imitate the chufa/Tiger nut flavour with rice and vanilla apparently. They don't know what they are missing.
- Oh no! Those poor people, what's the point if it's not the real thing? The whole point is how unique the flavour of Tiger nut is.

Looks like I'm the only one that severely dislikes liquid cinnamon toast crunch

does anyone know the cultural reason behind latino drink jugs being a funny shape instead of a cylinder

It's not cultural: the ridges help the glass stay strong and resist temperature variation better while keeping the glass as thin as possible for better temperature transfer in the fridge.
- how can it resist hot temperature change but be better transfer for becoming cold? the thermal transfer coefficients are the same, no? if it gets cold we'll in the fridge then it should get warmed up just as well when left out

I only just now found out that horchata exists, now I want to try nothing more.

Hell yeah I want a horchata!

INGREDIENTS

INSTRUCTIONS

NOTES