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Once you’ve experienced the sweet, refreshing delight that is horchata, you’ll never want to sip on any other beverage. This recipe for the traditional agua fresca (Spanish for “fresh water”) comes from Esteban Castillo’s Chicano Eats and features two tempting variations.
“Horchata is the agua fresca that was typically in our fridge when I was growing up,” Castillo writes, “and back then I didn’t understand how something so delicious could come from uncooked rice. Although horchata de arroz has become synonymous with Mexico, it is a drink we adopted from Spain that can be traced back to Africa! My horchata is made by steeping rice, toasted almonds and cinnamon for a few hours before pulsing it in a blender with vanilla extract, and can be easily made dairy-free by using sugar or sweetened coconut milk to sweeten it.”
For two fun takes on the traditional flavor, Castillo also includes a recipe for horchata made with matcha, and one for coconut horchata made with toasted coconut, coconut milk and sweetened condensed coconut milk. The only difficult part? Choosing which to make first.
From the book Chicano Eats: Recipes from My Mexican-American Kitchen by Esteban Castillo. Copyright © 2020 by Esteban Castillo. Published on June 30, 2020 by Harper Design, an imprint of HarperCollins Publishers. Reprinted by permission.
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