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*