Weather: 1 degree, looks like it’s thinking about snowing
What I’m listening to: Sovereign, Chris Tomlin
Horchata recipes vary widely from country to country and region to region. Some recipes call for nuts like almonds, others call for seeds or barley. The horchata that I love, that I grew up drinking from the agua fresca stations in Mexican restaurants all over California, is made with rice. It’s cold, it’s sweet, it’s refreshing, and it’s full of spice from loads of fresh cinnamon sticks, mellowed by creamy real vanilla. It’s a real treat.If you have a good, strong blender, it’s simple to make at home (and far and away more delicious than the store-bought knock offs of the real deal). All you need is dry white rice, water, sweetened condensed milk, good vanilla, and cinnamon sticks. Muy delicioso.