Ingredients: Crushed pound of morro seeds, 2 ounces of cinnamon, 2 whole nutmegs, 2 ounces of coriander seeds, 25 allspice berries, 4 pounds of rice
1. Begin to brown the rice (do not add water). To make sure it doesn’t burn, keep stirring it. Add in the cinnamon, coriander seeds, nutmeg, and allspice berries. Keep stirring until golden brown.
2. Later mix in a blender with the crushed pound of morro seeds until it becomes a fine powder. (In Latin America, cooks have the added benefit of local mills to do this, but for city dwellers, a blender will do). Your yield will be high, perhaps enough to last you all summer. In this case, store extra horchata powder in airtight container, like the ones you use for cereal, or in glass jars.
3. Now to make a liter of horchata you’ll need 2 cups of water, a cup of milk (almond milk adds an extra dimension of nutty flavor to the drink), and 8 table spoons of your horchata mixture. Mix the 8 table spoons of mixture with some of the water and strain through a cheese cloth. You may want to strain it back and forth a couple of times to get the most out of the horchata powder. Once strained, add in the rest of the water and milk and add sugar or honey to taste. Garnish with a stick of cinnamon, serve ice cold and enjoy.
Recipe courtesy of Campus Clipper.