May 28th, 2010
I know there has been a lapse on my part in blogging. I have been blogging in my head but not online because my time in the kitchen has slowed. I had a few epic projects this winter that I will share with you but this spring has consisted of simple meals and very little photography as my focus has shifted to a state of pregnancy, which apparently means hours on my feet in the kitchen haven’t been enjoyable. But I am feeling great and past the food aversions, which is wonderful to enjoy food again. I had my first food craving last weekend, which was a crazy experience.
All of a sudden I
wanted needed horchata. Living in Portland around so many Mexican food carts you would think this craving would be easy to appease. We went to 4 taco trucks and a Mexican restaurant to no avail. But this was a craving… an experience unlike anything I have ever felt. Sometimes I desire certain dishes or ingredients but if I don’t have it on hand it’s not a big deal. This was a big deal. When I realized I wasn’t going to find my horchata I wanted to cry. I admit I did cry. My muscles seized up and I felt paralyzed, unable to make decisions. All I could think about was the creamy refreshing taste of horchata that was not in my possession. Back at home my husband went to try one last taco truck by our house (no luck) while I had a revelation that there were almonds soaking in the fridge. Why not make my own? It would take less time than driving all over the city and crying for want of horchata. So I did. And it was delicious and the beast was appeased.
I must mention that traditionally horchata is made from white rice, usually ground and soaked overnight then blended with cinnamon and sugar (and strained). I have seen a few recipes around that use a combination of rice and almonds but as I did not have the patience to wait 8 hours to soak rice I made a quickie version that satisfied me to no end. I promptly drank my beverage and took a nap. Here is the recipe, it made one pint so if you want to share I suggest doubling or tripling the recipe.
makes 1 pint over ice
- 1/2 cup raw almonds, soaked overnight
- 1 cup water
- pinch sea salt
- 1/2 tsp agave (or whatever sweetener you desire)
- 1/4 tsp vanilla extract
- 1 tsp cinnamon
- Drain the almonds and rinse them.
- Place them in a blender and blend until pulpy (you may need to add a little water if your blender is old and weak like mine is).
- Add remaining water, blend until smooth.
- Strain using a nutbag, tripled cheesecloth or whatever works best for you.
- Pour the milk back into the blender and blend with agave, vanilla and cinnamon
- Serve over ice and enjoy!
I’m sure this would last 5 days in the fridge but I haven’t tested it yet. Horchata never lasts longer than 10 minutes in my hands.