Horchata de Chocolate
Horchata de Chocolate
Ingredients
- 1 cup jasmine rice
- 2 cinnamon sticks, large
- 1/4 cup almonds
- 2 cups water, for soaking
- 1 can evaporated milk, 12 ounce
- 1 can sweetened condensed milk, 12 ounce
- 2 tabs Mexican chocolate
- 1/4 teaspoon salt
- 32 fluid ounces water, or as needed, for thinning
Instructions
- 1
Preheat your oven to 300°F (150°C). Spread the jasmine rice, large cinnamon sticks, and almonds evenly onto a baking sheet.
⏱️ 2 min•🌡️ 300
- 2
Toast the rice, cinnamon sticks, and almonds in the preheated oven for 8-10 minutes, or until fragrant and lightly golden. Keep a close eye on them to prevent burning.
⏱️ 10 min•🌡️ 300
- 3
While the dry ingredients are toasting, place the 2 tabs of Mexican chocolate into a large measuring cup. Cover them with hot water to soften.
⏱️ 3 min
- 4
Once toasted, carefully transfer the rice, cinnamon, and almonds into the measuring cup with the softened Mexican chocolate. Add 2 cups of water to the mixture.
⏱️ 2 min
- 5
Allow the mixture to soak for at least 8 hours, or preferably overnight, to soften the rice and infuse the flavors.
⏱️ 480 min
- 6
Pour the soaked rice, cinnamon, almonds, chocolate, and their soaking liquid into a high-speed blender. Add the 12-ounce can of evaporated milk and the 12-ounce can of sweetened condensed milk, scraping the can clean with a spoon.
⏱️ 5 min
- 7
Blend the mixture thoroughly until completely smooth. This may take several minutes, depending on your blender.
⏱️ 5 min
- 8
Pour the blended mixture into a large bowl. Stir in the 1/4 teaspoon of salt.
⏱️ 1 min
- 9
Strain the mixture through a nut milk bag or a fine-mesh strainer lined with cheesecloth into another large bowl. Squeeze the bag or press the solids firmly to extract as much liquid as possible.
⏱️ 5 min
- 10
Gradually add 32 fluid ounces of water to the strained horchata base, or adjust to your desired consistency and flavor. Taste and adjust sweetness or flavor as needed.
⏱️ 2 min
- 11
Serve the horchata de chocolate chilled, optionally over ice.
Kitchen Tools
Nutrition Facts (per serving)
Horchata de Chocolate
- 1 cup jasmine rice
- 2 cinnamon sticks, large
- 1/4 cup almonds
- 2 cups water, for soaking
- 1 can evaporated milk, 12 ounce
- 1 can sweetened condensed milk, 12 ounce
- 2 tabs Mexican chocolate
- 1/4 teaspoon salt
- 32 fluid ounces water, or as needed, for thinning
Instructions
- 1
Preheat your oven to 300°F (150°C). Spread the jasmine rice, large cinnamon sticks, and almonds evenly onto a baking sheet.
⏱️ 2 min•🌡️ 300 - 2
Toast the rice, cinnamon sticks, and almonds in the preheated oven for 8-10 minutes, or until fragrant and lightly golden. Keep a close eye on them to prevent burning.
⏱️ 10 min•🌡️ 300 - 3
While the dry ingredients are toasting, place the 2 tabs of Mexican chocolate into a large measuring cup. Cover them with hot water to soften.
⏱️ 3 min - 4
Once toasted, carefully transfer the rice, cinnamon, and almonds into the measuring cup with the softened Mexican chocolate. Add 2 cups of water to the mixture.
⏱️ 2 min - 5
Allow the mixture to soak for at least 8 hours, or preferably overnight, to soften the rice and infuse the flavors.
⏱️ 480 min - 6
Pour the soaked rice, cinnamon, almonds, chocolate, and their soaking liquid into a high-speed blender. Add the 12-ounce can of evaporated milk and the 12-ounce can of sweetened condensed milk, scraping the can clean with a spoon.
⏱️ 5 min - 7
Blend the mixture thoroughly until completely smooth. This may take several minutes, depending on your blender.
⏱️ 5 min - 8
Pour the blended mixture into a large bowl. Stir in the 1/4 teaspoon of salt.
⏱️ 1 min - 9
Strain the mixture through a nut milk bag or a fine-mesh strainer lined with cheesecloth into another large bowl. Squeeze the bag or press the solids firmly to extract as much liquid as possible.
⏱️ 5 min - 10
Gradually add 32 fluid ounces of water to the strained horchata base, or adjust to your desired consistency and flavor. Taste and adjust sweetness or flavor as needed.
⏱️ 2 min - 11
Serve the horchata de chocolate chilled, optionally over ice.