Horchata Iced Latte

Have you ever had rice pudding and thought, I wonder what this would taste like liquefied? That to me is the Mexican drink horchata. Although liquefied rice pudding sounds strange, it has a delightful flavor.  This recipe comes with 3 warnings: 1) I've only tried horchata twice before attempting this recipe, both times at quick-service taquerias, so I cannot vouch for the authenticity of this recipe 2) It's probably not worth the blood, sweat, and tears to make 3) this recipe involves a lot of whining, but here we go.

I stumbled upon the idea of an horchata latte on another blog, unfortunately, I didn't bookmark it. The appeal of it surprised me, as I like my coffee to taste like coffee. I found a horchata recipe on the Food Network site. I followed the recipe close to the instructions, but I recommend some changes so that you don't tear your hair out.

Horchata Latte (makes 8 servings horchata, also recipe below for 1 serving latte)

• 1 C rice, rinsed and drained;
• 2 C skinless almonds;
• 1-2 cinnamon sticks;
• 8 C water
• 1/2 C sugar
• 1/2 tsp vanilla extract

1. Grind the rice. The original author recommends grinding in a coffee grinder or spice grinder. If the rice is not completely dry, this is a fine way to royally mess up your grinder. After gunking up my coffee grinder, I used a mortar and pestle.  This worked pretty well, and it helped me get some frustration out from messing up my grinder:

2. In a large bowl, add the pulverised rice to the almonds and cinnamon sticks. The original author doesn't mention grinding the almonds, but to me this makes sense. I didn't, but if I make this again, I'll be sure to do this.
3. Pour 3 1/2 C water on the rice/almond mixture and let sit overnight. It'll look as appetizing as dishwater at this point:

4.Add to the mixture 1/2 C sugar and 1/2 tsp vanilla extract. I mixed up the order of the recipe here, it may become clear why in a moment.
5.Blend the rice mixture in a BLENDER. In SMALL BATCHES. Don't use a food processor. I did. I flooded my counter. Usually, my food processor does well with liquids, this time it leaked everywhere. I wound up adding fresh water back into the mixture, and keeping it overnight again. I had to unearth my blender, the first go around, the liquid spewed out of the top. Small batches worked fine, and I finally got this situation under control.
6. Put cheese cloth, a double layer, over a large pitcher. Carefully pour the mixture through the cheesecloth. I used clothespins to secure the cheesecloth, see below:

7. Once the liquid is poured through, carefully collect the edges of the cheesecloth and wring out the contents of the cheesecloth. If serving plain, serve over ice.
8. To Make an Iced Latte: Brew 1 C double strength coffee. Toss some ice in a glass, pour about 2 parts horchata to  1 part coffee. Use a cinnamon stick garnish if desired.

Verdict? Well, this was a lot of work. Truthfully, it would probably be better if I could have used it at original strength, not the strength after the whole food processor debacle. However, it is oddly refreshing. The horchata makes a fine dairy-free and soy-free coffee creamer. I also think it would work as an alternative to Irish cream or kaluha if combined with a bit of rum. If you have more success with this recipe, let me know!

Edit 08/28/2011: Now that I've cooled off from my original frustration from making horchata, as well as cooled off with a yummy glass of horchata, my perspective has changed. The horchata is tastier the next day, just make sure it's well mixed.

Watermelon Lime Soda

In Champaign-Urbana we're lucky to have a little Vietnamese place, Xinh Xinh Cafe, that serves food that is quick, tasty, and as an added perk, pretty thrifty. They've got an impressive soft drink menu that includes lime soda. This drink is bubbly, refreshing, and only subtly sweet. Impressively thirst quenching on a hot day. I decided to give my own a go, with the added flavor of watermelon.

                                       An unexpected perk was the pretty parfait effect

Watermelon-Lime Soda (serves 1, easily doubled, tripled, quadrupled, etc)

• 12 oz seltzer or club soda
• 1 lime
• 2 tsp confectioner's sugar
• handful watermelon ice cubes 

1. Juice 1 lime into a serving glass. Slice into eighths, add between 1/2 the lime up to 1 whole lime to the glass
2. Add the confectioner's sugar and seltzer and gently stir. Taste, and add more sugar and/or lime if desired. 
3. Drop in some watermelon ice cubes. Serve with a lime and melon ball garnish if desired. 
     
To make watermelon ice cubes: Scoop out some of the contents of a seedless watermelon and pulse them in a food processor. I personally like to retain some of the texture, but watermelon can be completely liquified if desired. Pour into ice cube trays. Freeze for a few hours. 

                        Mad scientist at work. Note the free ad for Columbia Street Roastery in the back

                                                            I really love the color

Verdict? Delightfully refreshing.  Folks with strong texture aversion may not like this one, as the watermelon, even sent through the food processor, retains its somewhat fibrous texture. This could be resolved by straining it, but that seems like a lot of extra work to me. This could make a fun summer cocktail with a bit of gin, rum or vodka, but I haven't tried it that way. If you do, let me know. Here are some more shots of this pretty drink:

 

Ingredient Elimination: Kitchen Sink Sangria

...Because "Kitchen Sink Sangria" sounds nicer than "Garbage Disposal Sangria".
Sangria has to be one of my favorite adult beverages. It masquerades as something fun, fruity without being declasse,and vaguely exotic. In reality, it's the ultimate drink for a skinflint. Why?
1. You're practically required to use cheap wine;
2. ...that you water down with soda or seltzer;
3. It tastes better with overripe fruit (e.g. fruit that otherwise would be destined for the garbage)

So, that said, what's in ingredient elimination this round? Blackberries that were looking a bit wilted. About 4 oz of them. Runners-up in the ingredient elimination category include an orange that was zested and not used, and 1/2 lemon that was in my fridge.

Kitchen Sink Sangria (serves 4)

• 1 bottle cheap red (if you're not sure what kind, ask the kind folks at your local liquor store)
• 4 oz blackberries, slightly mashed
• 1 orange, cut into slices and halved
• 1/2 lemon, cut into slices and halved
• 1 nectarine, cut into small chunks
• 1-2 shots creme de cassis
• lemon-lime seltzer or lemon-lime soda
• grenadine (optional)

1. In a pitcher, mix fruit, wine and creme de cassis. Let sit in the fridge for at least 6 hours.
2. In glasses with ice, pour 2 parts wine mixture to 1 part soda or seltzer. Taste, adjust the ratio as needed. If you prefer a sweeter sangria, add a bit of grenadine, or be sure to use soda, rather than seltzer. 

 A local winery produces "Plonk" specifically to make sangria for 8 bucks a bottle. Here's a closer look: 

Note: I prefer a drier sangria, so this one is not particularly sweet. Feel free to add grenadine or sugar if you like it a bit sweeter.

Verdict? Is this the most delightful sangria you've ever leisurely sipped on while dining al fresco? Nope. But it's a tasty way to use stray pieces of fruit in your fridge.