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Drinking Horchata

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I’m about two years behind the rest of the hipsters with my recent investment in a Vampire Weekend album, specifically their most famous ‘Contra’. I’ve been indulging myself a lot with this great album.

There’s a song on it called ‘Horchata’ and one of the lines is about how ‘winter’s cold is too much to handle. Drinking Horchata in December.’

Well in the part of the world where I currently reside, June is the time where it’s too cold to drink Horchata, so following in their written footsteps I’m drinking it when I found it too cold to handle.

I sang and danced to this while drinking my Horchata, the temperature outside being no contender for the beauty of a smooth Mexican drink.

I thought about my time in Mexico.

The thought of drinking Horchata while looking at those oranges and greens of the landscape.

Or maybe while lounging in this comfortable little getaway sailboat.

I thought about the warmer temperature until the drink was empty, which wasn’t long because this is something I’d drink regardless of the temperature.

Horchata
Adapted from Martha Stewart
Serves 4

Ingredients:
4 cups milk
1 cinnamon stick
414 mls sweetened condensed milk
1/2 cup almond or rice flour
2 teaspoons vanilla extract
1/2 cup rum

Directions:
Place the milk and cinnamon stick in a saucepan over medium heat bringing to a simmer. Remove from the heat and add the sweetened condensed milk, flour and vanilla extract whisking to combine.

Place in the fridge for a minimum of half an hour or until cool.

Strain the mixture through a fine sieve then mix through the rum.

Pour into ice filled glasses and garnish with some ground cinnamon.

Serve.

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