Ultra rich and made the traditional way, this chocolate horchata will have you wishing you were south of the border!
Dish Count – 1 Blender, 1 Pitcher, 1 Sieve This is a recipe a year in the making. My first horchata experience came in Houston, for a girl’s weekend with my OKMH sisters. And man, did we put that ish on everything – even in our coffee! I resolved to come home and make it, but after a year passed it had yet to be made. Until yesterday.
And DANG IT, why did I wait this long?!? Don’t do what Donny Don’t does friends, make this today.
The girls and I have a long lasting love affair with Horchata and Jeanne’s set the bar incredibly high for what my horchata experience would be from then out. While I was in Utah last month, my friend Becky bestowed on me a copy of her and her husband’s cookbook Salt Lake City Chef’s Table – and as I flipped through it I stumbled up Mezzo’s Chocolate Horchata recipe. It was like divine intervention telling me that this was the time to make horchata at home.
Becky and Josh created a beautiful book showcasing everything that the Salt Lake City food scene has to offer. I can’t wait to churn out more of these recipes from some of the best known restaurants in the city.
I went deep in this recipe creating the homemade rice milk and everything. It took a little time but was well worth it. If you’re too impatient to wait four hours for that process – go ahead and buy store bought rice milk. And I’m not known for my patience, so next time, I just might make that switch. This chocolate horchata is tooooooo good to wait!
And don’t forget to season it with a little extra cocoa powder and cinnamon before serving! It’s like a drinkable cinnamon challenge all in one.
OH! And if you’re a rebel, I dare you to add some Kahlua to this… not that I did or anything. *wink*
- 1 1/2 cups Long Grain Rice* See Note
- 5 Cups Water* See Note
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 1 (14-ounce) can Unsweetened Coconut Milk
- 6 Ounces Semi-Sweet Chocolate, chopped
- 1 Vanilla Bean, scraped and seeded
- 1 tsp Vanilla Extract
- 1 Tbsp Ground Cinnamon
*Substitute prepared store bought rice milk for first two ingredients*
*If preparing Rice Milk from scratch, see below. If using store bought rice milk, please move to step 2.*
- Place uncooked rice and water in a blender and blend until rice begins to break up, approximately 2 minutes. Pour water and rice in a pitcher and let stand for at least 4 hours.
- While the rice is steeping in water, place the milk, cream and coconut milk into a saucepan. Bring to a simmer and continue to stir. Once simmering, remove from the heat.
- Stir chopped chocolate into the hot milk mixture until throughly melted and mixed in. Stir in the sugar, vanilla and cinnamon.
- When the rice/water is done steeping, pour through a fine strainer/sieve to remove the rice. Discard the rice.
- In the blender, mix together the chocolate milk mixture and the rice mixture. Do this in smaller pours to make sure you do not overflow your blender.
- Pour the complete mixture into a large pitcher and place in the fridge to chill completely.
- Serve in chilled glasses. Dust with additional cinnamon for garnish.