So, let’s be honest here, who hasn’t been inspired by Taco Cleanse 2013? I mean, like, holy shit, all those taco trucks and amazing restaurants serving vegan tacos? Not to mention the sheer willpower (I really do mean genius indulgence) to eat a taco for every meal of Vegan MoFo? It’s amazing. I bow to these vegans who are giving their all for us this month.
(Hey, pass me some Austin tacos, pretty please???)
Anyway, so, thinking of tacos led me to think about what I’d want to drink with some tacos (besides a margarita…duh) which led me to one of my favorite non-alcoholic drinks: horchata.
Horchata is a slightly fermented rice drink made by soaking the rice in water, then blending with spices, and adding milk to give it a little more depth. It’s cool, refreshing, and totally doesn’t make a lot of sense from an American perspective. Rice, soaked, then blended? Seriously not our style in this country.
But definitely a style you should try out.
It’s high Indian Summer here and these 90 degree days are perfect for horchata. So are tacos, or so the Austinites say.
Any tacos or tasty drinks in anyone’s weekend plans?
From A Wooden Nest
3/4 c white rice
4 c water
2 cinnamon sticks
1/2 c agave nectar
1 tsp vanilla extract
2 c almond milk
Pour the rice in a blender and pulse until it resembles a coarse crumb. Add the 4 cups water and the cinnamon sticks, and let sit in the refrigerator overnight.
Blend the mixture (cinnamon sticks included) for 2-3 minutes until completely pureed. Add the sugar and the vanilla extract, and blend again until completely combined. Check for sweetness.
Strain the mixture with a cheesecloth or fine mesh sieve into a pitcher. Add the two cups almond milk and stir.
Pour in glasses over ice, garnish with cinnamon.