Home Bar Basics: Horchata
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- Опубліковано 25 сер 2024
- This recipe is Jeffrey Morganthaler's incredibly simple Horchata recipe. With only four ingredients this recipe is going to cost you more in time than money and it's super delicious. Then you'll be able to make the Southbound Suarez cocktail or make anything else you want with it!
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Here's The Specs:
3 Cups (709ml) Water
.5 Cups (118ml) Sugar
1 Cup Cooked Long Grain Rice
3 Inch Piece Ceylon Cinnamon
Love your cooked rice version. It gives the drink a nice creamy texture where the typical uncooked one doesn't provide enough body to the drink.
Nearly eleven month later and I finally did it. Now I just have to make sure to try the Southbound Suarez before I drink all of my Horchata because it is so tasty...
Thanks for the awesome video!
Morghenthauler himself said it “I am extremely lazy” hahaha. Whenever I read the BarBook it’s like awesome hacks for bar prep
How long was the coke binge?
Usually doesn't last long.
@@TheEducatedBarfly Are Pepsi binges ok?
I make mine similarly but use uncooked rice and almonds. The almonds soak with the rice and add body without having to cook the rice.
You should try the original horachata made of tiger nut (chufa). It's original from Valencia and the use tiger nut in drinks can be traced to ancient Egypt.
In italy is made from almonds, in france from barley (where the latin name of the drink comes from, "hordeata" (barley water).But after trying all the diferent variations I will forever stick with the tiger nut one.
you should try to make it with sweetened condensed milk instead of sugar
So he made horchata de arroz instead of “horchata”. Wow, talk about splitting hairs. 🙄
-drink looks amazing; love this channel. Cheers.
👍👵🏻My 95 year old abuela says, “Do what ever you want, it’s your channel. Cooked rice or raw rice...doesn’t matter, it’s personal preference and what you’re in the mood for.” Keep doing what you do. 🤗💞🤗
Best intro yet!!
Is the same recipe my mom teach me to learn when I was 7 years old
I cook the rice, with sugar and cinnamon sticks, let it rest until room temperature and then blend. No need for overnight rest and perfectly dissolved sugar.
Amazing dude, I really like your channel!! Whenever you come to Atlanta we can go for drinks, cheers
thanks! If I'm in Atlanta I'll hit you up! You can show me around!
Thanks for this.
Are you sure that he cooks the rice before soaking overnight?? I would think raw rice releasing its starches would help make the mixture creamer once blended
leanie jay using cooked rice was my own touch. Jeff Morgenthaler uses raw rice. The raw rice makes a horchata that is more like milk where the cooked makes one that is more like syrup. I like the latter a bit better. Both methods are in use although arguably you don’t need to soak the cooked rice overnight, but I think it gives a better result. So there’s the thinking behind the method. But both taste identical.
Raw rice 12 hours with cinn. And clove And water. Soak 12 hours. Blend well then strain. Add sugar and condensed milk.
Check out my favorite lady Views on the road. She makes a milky horchata
So you drink it like this?
All time favorite because video because of the opening !!!
Aquí bajo al Mercadona y me pillos unos botes de horchata de chufa que están de puta madre. No hace falta hacer todo eso
i often add a little lime zest
In the Horchata?
@@TheEducatedBarfly yup! it adds a nice citrus contrast
Milk, the nut milk bag. You looked so proud of yourself for that joke. 😂
In Valencia, Spain they make horchata with tiger nuts (chufa).
God I love old Leo. Raspy, bar bitter and beautiful. Can really tell this is bartender from these old school videos
Ok Jack Black.
I should make a batch and get some to the local bars for some money making mocktails
What was the reasoning behind cooking the rice first? I saw that Jeffrey didn't mention cooked rice in his recipe.
Is the rice ment to be cooked
Yay it’s back :D
you squeezed that nut bag like a pro
How long does it keep if put in the fridge?
about two weeks
I swear to God I stayed so mature. Up till the point where you said you basically have to milk the nutmilk bag.
I Cant Find That Exact Cinnamon You Used? The One You Linked In The Describtion The Same Thing?
Yep it’s the same
If you would rather not use a cup of precooked rice but 12-hour soaked raw rice instead, would you recommend using somewhat less than a cup of raw rice? I know that about 1/2 cup of raw rice cooks up to easily yield @ a cup of cooked rice (i.e. doubles volume). But, since in the end the residual solids are strained from the liquid horchata, does it matter much if a whole cup of soaked raw rice were used to get a very opaquely rich (ricey) drink? i tried it using a whole cup today. I guess I'll cut back if using raw rice again if the results seem excessively thick in texture. Right now it's chilling. Thanks for your enthusiasm in making "trad" (RAD) horchata!
It's a big hit! Cheers🌵
Are you sure use the cooked rice ? Cause the other use raw rice
There are different methods
I'm my opinion it makes much more sense for you to elaborate in the videos on your decision making, instead of doing in the comments and other posts. It sounds like you did a bunch of research and tests on Horchata, but how are we supposed to know that? This something easily done after you've prepared the drink.
It can be easy for someone to come across one your videos and assume you don't know what you are talking about because you made a decision on personal preference.
I've got black rice and will give it a try, including cooking the rice. Thanks!
musinga I’d agree at the same time it’s impossible for me to know that a whole bunch of people are going to get confused about my decision making plus elaborating more in the video is going to make a longer video which has its own problems. So I address problems as they arise and if someone wants me t elaborate or I feel it’s necessary I will.
What happens if the horchata comes out sorta chalky? I strained threw cheesecloth (which may be the problem). Do you find when you make the drink it comes out chalky?
charle2100 horchata is a bit chalky just in general but I didn’t find mine overly chalky. How chalky are we talking here?
Fairly gritty. Not bad once the sediment hits the bottom but pretty bad while it’s mixed around
charle2100 did you use cooked rice or uncooked?
The Educated Barfly I used uncooked rice soaked for 24 hours
The Educated Barfly I also sent you a photo of it on Instagram if that helps
in italy we use almond to do it.... and not to brag but I think we kinda invented it!
EDIT: I've checked, I was mistaken the origin is probably from middle east but horchata is kinda different from "orzata" which is orgeat syrup
😂
@@TheEducatedBarfly I was mistaken, I've edited my previous message ;) Great channel btw
Shotokhan thanks!
can i make this without going on a coke binge?
No. You’re out of luck. You can’t.
@@TheEducatedBarfly Great ill get started asap!
so it's virtually a cinnamon rice milk
Wow Leandro, 6:07 gets quite sensual
The real horchata must have almonds!
You don’t use cooked rice for horchata, sorry.
This recipe does. What do you use?
Al nou món no tenim xufes.
uncooked rice@@TheEducatedBarfly
Jeffrey has the horchata recipe on his website. His recipe does not say to use cooked rice. @@TheEducatedBarfly
Ryan Taylor I did this recipe both ways and it tastes exactly the same. Exactly. In this video I used rice that I cooked. Not sure that I care too much what the “right” way is I show recipes on this show that I like best. Also there are many recipes out there which contain boiled rice and many that use raw rice. The boiled rice version gives the horchata a texture that I personally like a bit better. If you want the horchata to be more like Milk a little less like syrup use raw rice. Maybe I’ll put a note In the show notes
Hi there!!! Just one question, from where is originary this horchata recipe? As long as I know, horchata has no rice at all, neither cinnamon...
It is made with tiger nuts (chufas in spanish, xufles in Valencian/Catalan language), which is, actually, a tuber, not a nut. Sometimes they add raw almonds to the mixture for extra creaminess.
It has been discovered that in ancient Egypt they made also tiger nut milk, too.
In my opinion, it is rice milk, and that's why I wondered from where is this bizzare horchata!!
Excuse my english, as catalan is my mother tongue, not English!!
Have a nice day, I am waiting for that cocktaily with ''horchata'' (will try both ways, with tiger nut milk and rice+cinnamon milk!!!)
The Mexican Horchata is often, if not usually made from rice. This receipe is from Jeffrey Morgenthaler.
It seems that when recipes travel across the pond they change, like Churros for example. Spanish Curros are always served with chocolate to dip, while Mexican Churros are served plain (with cinnamon and sugar)
Adrià, I live in California but my father is Valencian. Chufas are very rare in the US. Five years ago they were just impossible to find, and I would always bring a bag back with me whenever I visited my family in Alcoi. Now you can sometimes find them because of a health food trend.
In contrast, Mexican horchata can be found all over the place. They don’t have chufas either, so they make it with rice. Whoever added cinnamon to the recipe must have been familiar with the version we’re familiar with because it helps bring it a little bit closer in flavor.
*edit* Mexican horchata is usually less sweet, which I actually like. That could affect your cocktails.
Thank you very much, a lot, for taking your time explaining the differences!!! I was reeeeally shocked when the notification that Leandro was making horchata in my newsfeed!!! I litterally freaked out and immediatelly sent the video to my couple, as he really loves my homemade horchata (with tiger nuts).
What a nice surprise to learn that in other countries they have a drink called horchata that's made with such different ingredients!
@@adriasubirana4392 Hello, so i was really hyped for churros (i dont really know why haha, a lot of people love them i guess) and when I visited Barcelona recently I tried some and was really disappointed. Now i don't know if they are just not for me or maybe churros tradition is not really as present in Catalonia or some other reason? I really enjoyed my time in Catalonia, and hope to come again asap. :)
@@AZAZA19981907 hi! So, talking about churros, it depends A LOT where you buy them. If you buy churros (or almost anything) near Las Ramblas or any tourist place, it will be bad quality (or very, very expensive). Churros dough is a plane, tasteless dough made with water and flour in a special way. Then, we fry it at eat it dipped in hot thick chocolate milk. By themselves they are awfully tasteless. It is also traditional to eat them covered in sugar, covered in dark crunchy chocolate or filled with custard, Nutella or dulce de leche.
On the other hand, in Mexico they make the dough with milk instead of water, or a mixture of both, and cover them with sugar and cinnamon. They become softer (not as crunchy as here) and tastier, due to the cinnamon.
If you ever come back to Barcelona, be sure to visit "Churrería Trèbol" in Còrsega Street (Carrer de Còrsega, 341), it is one of the oldest (if not the most) churrerías in Barcelona, and it is a family business! They have the Certificate of Excelence in TripAdvisor.
Be sure that the churros are recently made and warm. They are nice people and usually all of them talk english, as it is a very known place in here. They open daily, but the best part is that from Friday morning to Sunday night they are opened day and nigt: go there after party, it is like heaven!!! Hahahaha! They make also fries, salty churros filled with sausage, homemade croquetas, and many other things. For me, it is one of the best churrerías en Barcelona, they have always people buying there.
For me, the "best" and "nastiest" thing that you can buy in a churrería are the "Xuixos" (it is pronounced similar to "shoo shoos". It is a pastry similar to a croissant, but instead of butter they use lard and deep fry them, it is a softer dough than the croissant. Then, they fill it up with custard and cover it with sugar. Be ready to have a cardiac arrest after eating one of those, but oh my...!!! Hahahaha!