The MAX AC Channel #154: Horchata

Hello everyone and welcome back to another episode of the Max AC Channel. For this month of recipes, we will be continuing our drink recipe marathon, but for this month’s theme, we will be doing our 3rd round of Juiceless July, where we will be focusing on 4 more different drinks that don’t use fruit juices in their recipes. For this last episode, we will be making some Horchata.

In the comments below, let me know how it went if you decide to make it and let me know if there’s anything you want to make next. Like the video, share it with your friends and family, and subscribe to this channel for more episodes of the MAX AC Channel.

And remember, if you want to stay cool in the kitchen, turn your AC to the max and watch the MAX AC Channel.

(And check out SirRank0Productions.com for the full recipe!)
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HORCHATA (6-8 Servings)
Ingredients:
- 1 cup uncooked white rice (any type should do, I’ll be using jasmine)
- ½ cup of almonds
- 2 cinnamon sticks (any type should work, but I recommend using canela or ceylon cinnamon)
- Some salt
- 12 oz (1 can) evaporated milk
- 12-14 oz (1 can) sweetened condensed milk
- 6-8 cups room-temp water
- Some sugar
- 1 tsp vanilla extract, vanilla bean paste, or 1/2 vanilla bean
- Some ground cinnamon (optional) to garnish
- Some ice (if desired)

Instructions:
1. First, we’ll toast the rice, almond, and cinnamon sticks, so break up your cinnamon sticks and almonds, if needed, and then place them, along with the rice, in a dry castiron skillet or frying pan. Toast everything over medium heat until the rice and almonds are golden and the cinnamon is fragrant, about 5-10 minutes or so. During this time, make sure to keep stirring as the rice and almonds start to toast, to prevent them from burning and to brown the mixture evenly.
2. Then, once your rice, almonds, and cinnamon are toasted, transfer them to a large bowl. Add in a pinch of salt, and then pour some of your water over, about 3-4 cups, or enough to cover the toasted ingredients. Then let this soak overnight, or about 6-8 hours or so. If you need to make this drink quicker, you can use boiling water instead, and let it soak for at least 30 minutes in a heatsafe bowl until the rice is softened.
3. Once your rice is soft, pour in your rice mixture into a blender and puree it until it's very smooth and forms a watery paste like texture. If you need to, you may blend these in separate batches depending on the size of your blender. Also, if you don’t have a blender, you can break up the rice mixture by using a masher to mash it up into a paste. Of course, it won’t be as mashed up as with a blender, but it should still work out pretty great.
4. Then, once your mixture is mashed/blended up, pour the mixture through a fine mesh sieve into a large bowl, scraping the rice mixture on the bottom of the sieve, until all that is left is the ground up rice.
5. Then, once your mixture is strained, stir in the canned milks, vanilla, and the additional 3-4 cups of water and stir well until everything is incorporated. Give this a taste and add in some more water or sugar, if needed. Then, chill this in the fridge for up to 2-3 days until you’re ready to serve it.
6. When you’re ready to serve your drink, give it a stir, adding some ice if desired, and pour it into a glass with more ice, if you wish. Garnish with a bit of ground cinnamon if desired, and with that, your Horchata is ready to drink.