Simple Horchata (aka Cheater's Horchata)

Are you familiar with NOVICA?  It is a fabulous website with a global platform that gives artists and artisans from around the world the opportunity to express their talents and show off their creativity.  It affords access to unique and hard-to-find products, providing a bridge between buys and artisans across the globe.

And I am absolutely enamored by it.  I have been ever since I first "discovered" it a few years back...when I was fortunate enough to have the opportunity to review a product from their site.  My first NOVICA purchase was something I'd been dreaming of owning for ages - a Talavera plate.  I still love and use that plate!

But do you know what's even cooler?  When you choose a product from NOVICA, you get a chance to "meet" the artist who made  your product.  Each product comes with a small introduction to the person (or persons) who used their hands to create your beautiful new prized possession.  From handbags to cardigans, from pendants to turquoise drop earrings, from masks to musical instruments, from pillows to paintings to photography to women's shawls from Central America - EVERYBODY can find something to fall in love with at NOVICA.  I, however, can find MANY things to fall in love with.

So, when I had the chance to work with NOVICA again, I was beside myself.  I have a ton of things on my wishlist, and just as many other wish-list-in-waiting options.  Though I could get lost sorting through all of the gorgeous handbags...and I lust after the chunky turquoise and silver pendant necklaces...it never fails that I find myself back in tableware.  I could fill three houses with the items that I want to purchase.  At least.

After random cart additions and subtractions (and a bit of my own money added on), I decided on these gorgeous, stunning, amazing, fabulous Highball 'Confetti' Glasses AND this Glass 'Aqua' Pitcher to go with them.  Because everybody needs a pitcher to go with their glasses, right!?  Both were made by blown glass artists Javier Gutiérrez and Efrén Canteras out of Mexico.  I adore all of their work.

As soon as I decided on what to order, I knew what I was going to put into them - HORCHATA!  I mentioned a while back that I was going to share the regular, old Horchata recipe with you (as opposed to Coconut Horchata).  Well, this is close.  It's actually the super simple, no-fail version of Horchata.  Even better, no?

So here's how it came about.  I've been making Horchata for years...ever since the first time I drank a tall, icy glass full in a Mexican Taqueria 13 or so years ago.  It's not hard to make at home, just a little time-consuming and "involved".  By involved I mean grinding and grinding and more grinding.  Again, not difficult, just a pain in my bum if I'm not in the mood.  And lately, I'm just not.  So I started thinking.  Thinking about why in the world I couldn't just use pre-made rice milk in place of, what in its most basic form is just homemade rice milk!?

The unique flavor of Horchata comes from the oils emitted from the peel of a lime and those gnarly sticks of Mexican Canela (cinnamon).  I can easily add those to pre-made rice milk.  So, it still takes time to let those flavors infuse, but it take no more work than peeling the skin from a lime with a vegetable peeling and little shaking of the wrist.  That.  Is.  It.

I wouldn't kid about Horchata.  I don't take it lightly.  So believe me when I tell you that this tastes exactly like the completely-from-scratch Horchata.  For reals.  The only thing missing is the hint of chalky-grit in hand-ground Horchata.  That is a trade-off that I can live with.  And I think you'll be able to, too.

Simple Horchata

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes + 24 hours (unattended)

Cook Time: n/a

Keywords: beverage vegan soy-free low-sodium dairy-free rice cinnamon Mexican

Ingredients (1/2 Gallon)

• 1/2 gallon unsweetened, all-natural rice milk
• zest of 2 limes, cut into long strips (green part only)
• 2 sticks Mexican Canela (cinnamon)
• 1/4 cup superfine or granulated sugar, more or less to taste

Instructions

Twist the cap off of the carton of rice milk, and remove the protective tab.

Insert the long strips of lime zest (if you have a few smaller ones, that's okay) and the cinnamon sticks into the pour spout (hole) of the carton. Replace cap tightly; shake it up. Refrigerate for at least 24 hours, shaking a couple of times here and there, if you think about it.

After 24 hours (or up to 48), give it a final shake. Pour the whole thing into a serving pitcher. The lime zest and canela sticks should stay in the carton as you pour, so you don't need to worry about straining. A few stray specks of cinnamon are expected (and I like it like that).

Stir in the sugar until it is dissolved. This is exactly the ratio of sugar that I like in my Horchata, but some people like it really sweet, so taste it, and add more sugar if you like.

Serve very cold, over ice.

notes:

I could not believe that I waited so long to try this simple short-cut to making Horchata (I'd been contemplating it in the back of my mind for years). It tastes just like my beloved, entire-homemade-version - only without the "grit" that you get when grinding your own rice. And though I kind of like that grittiness, I don't like it enough to stop making this version...probably 99% of the time from now on.

You can find a 1/2-gallon carton of unsweetened, all-natural (look at the ingredients...the less, the better) rice milk in the refrigerated section of almost any supermarket near the milk, almond milk, soy milk, etc. You could substitute two of the smaller containers of the unrefrigerated rice milk in place of the carton by simply dividing the strips of lime zest and canela sticks equally between the two, they just won't be as easy to slide in due to the smaller openings on the smaller cartons.

When I make entirely homemade Horchata, I often add blanched almonds to my rice. If you want to mix things up, make an extra large batch of Simple Horchata by using one carton of rice milk AND one carton of almond milk. Double up the rest of the ingredients, adding them to the cartons in the same manner. Before adding the sugar, pour equal amounts from each carton into the pitcher, then sweeten. You could also make Coconut Horchata by using a combination of rice milk and coconut milk.

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GIVEAWAY

This giveaway is for one (digitally delivered) $50 NOVICA Gift Certificate.  The code will be a one-time use code and will expire 9/19/13.  This giveaway is open to everybody, everywhere - but keep in mind that YOU will be responsible for costs above and beyond the $50, including shipping and handling.  Please note, taxes and duties are not included in the costs of freight if your order is being shipped outside of the US.  Taxes and duties will need to be paid to the shipping company at the time of delivery.  Please check with your local customs bureau for more information regarding taxes, duties and importation fees. Submissions will close at the end of the day on July 22, 2013.  Winner will be notified via email within 48 hours of the close of the giveaway, and given 24 hours to respond.  If I do not receive a response in 24 hours, I will draw a new winner.

You have many chances to enter to win, but the first and mandatory entry is to leave a blog post comment below letting me know one (or more) things that you would love to have from the NOVICA website.  Entries are being collected in the Rafflecopter widget below, and will be verified.  Good Luck!  

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I was provided with two $50 Gift Certificates from Novica - one for my own personal use, and one to give away to one of my readers.  Any money spent above and beyond for the products seen in this post was my own, as are all opinions stated in this post.

Fresh Limeade w/ Chia Seeds

My new obsession?  Chia seeds.  Since the first time I tried them, I've wanted to put them into everything.  I love the way they plump up and get all gummy, in the way that tapioca gets gummy.  Plus, they're a superfood.  How can I resist that!?

They are an ancient source of fuel, originally used regularly by the Aztecs and the Mayans as part of their diet - and their main source of fuel for long expeditions.  It's said that just one tablespoon of chia seeds can sustain a person for 24 hours.  Plus, chia seeds are the highest known plant source of omega-3 and omega-6 Essential Fatty Acids.

What else? They help boost metabolism and lean muscle mass. They add bulk and nutrients with very few calories, therefore are helpful in weight loss and maintenance.  Their high concentration of omega-3's helps to lubricate and keep joints supple.  Aside from the EFA's, they contain about 20% protein, and are a source of fiber, calcium, iron, magnesium, niacin, zinc, and phosphorus. Fun fact?  They can absorb seven times their weight in water (ummm...bulk...weight loss).

Oh, and did I mention that I love their gooey, gummy texture? Yeah.

A great way to start adding chia seeds to your diet is to put them into your favorite beverage.  I'm talking things like water (add a squeeze of lime), juices, agua frescas, lemon and limeades, shakes and smoothies, and even tea.  You want to let them sit in the liquid for at least 30 minutes to give them time to start soaking up that liquid...so you get that crazy mouth-feel.  They are still digestible if you don't soak them, though.

Lately, fresh lemonade or limeade like this one have been on the fridge shelf constantly.  It's an incredibly refreshing way to stay hydrated AND get the nutritional benefits of the chia.  Plus, how perfect is it for the hot weather?  We often feel like eating less this time of year, anyway.  Drinking our nutrients, while filling the space in our stomach?  It seems like the way to go.  Also perfect for a picnic.  Simply whip up a big batch and put it in jars or bottles with tight-fitting lids.  Slide into a cooler and you're set!

Fresh Limeade with Chia Seeds

by Heather Schmitt-Gonzalez

Prep Time: 10 minutes (+ 30 minutes in fridge)

Cook Time: n/a

Keywords: beverage vegan soy-free nut-free limes chia seeds

Ingredients (approximately 1 quart)

• 5 small-medium limes, scrubbed & quartered
• 4 cups cold water
• 1/2 cup sugar, or to taste
• 1/4 cup chia seeds

Instructions

Place the lime quarters, water, and sugar in the jar of a blender and pulse 10-20 times. You want to release the juice and oils from the limes, but not crush the skins too much (or the limeade will be bitter). Set a strainer over a pitcher and pour the limeade through, pressing down on the solids to release as much liquid as possible.

Stir in the chia seeds, and refrigerate for at least 30 minutes. Stir before serving, chilled and over ice.

adapted from Paletas

sources:
The Ancient Chia Seed: How it Can Benefit your Health 
(Care2) Ancient Chia Seeds: An Ancient American Superfood 

Coconut Horchata (Horchata de Coco)

Well, it's official.  I cannot walk through a grocery store on a 101° day without purchasing at least 3 containers of cold drinks and 2 or 3 random boxes of ice cream or ice cream novelties.  It's like my thirst is never quenched.  But that is what you get when your car does not have a working air conditioner.  And the driver's side window does not roll down.  It makes me want to cry.  But I can't cry, because all the water is coming out of my body in the form of sweat.

Therefore, cold drinks are consumed in massive quantities.

Earlier, the hubs asked me what was for dinner.  I don't if it was the look on my face or the shrug of my shoulders, but he took it upon himself to order tacos and tortas from our favorite local Mexican restaurant.

Hooray for not heating up the kitchen!  And hooray for that tall, white, styrofoam cup that he set in front of me when he brought it all home!

Why hooray?  Because the liquid that ice was sloshing around in is one of my favorite agua frescas.  Horchata!  There's not much like washing down a Torta con Milanesa de Pollo with a cold glass of lightly sweetened, cinnamon-scented rice water.

And I realize now that I've never posted "regular" horchata here on this site.  It's another one of those usual suspects that gets made fairly regularly and therefore slips through the cracks.  So that is a post for another day.  Today I bring you a different version of horchata.  Not the one the hubs brought me today.  But the one that I made a few days ago and is already long gone...the reason why he had to bring me some today.

And this one...it uses coconut.  It's not overwhelming, just perfectly refreshing.  And it's a great way to stay cool and hydrated in the heat!

Coconut Horchata (Horchata de Coco)

by Heather Schmitt-González

Prep Time: overnight

Cook Time: n/a

Keywords: blender beverage vegetarian rice coconut milk Mexican

Ingredients (1½ quarts)

• 1¼ c. raw white rice
• 1 lime (zest only)
• 5 c. water, divided + more as needed
• 1 (14 oz.) can coconut milk
• ¾ c. superfine sugar
• ice cubes, to serve

Instructions

Cut the zest from the lime in one (or two) long strip, leaving as much of the pith (white part) behind as you can. Place it in a medium-sized bowl along with rice and 2½ cups of the water. Stir and cover with plastic. Let stand overnight.

Transfer everything in the bowl to the jar of a blender. Blend for several minutes, or until you can rub a drop between your fingers and it no longer feels very gritty.

Add 2 cups water and blend for another minute. Set a strainer lined with a double layer of damp cheesecloth over a clean bowl or pitcher. Pass the mixture through the cheesecloth-lined strainer. Once all the liquid has gone through, gather up the corners of the cheesecloth and twist to release any liquid.

Stir in remaining ½ cup of water, coconut milk, and sugar until the sugar is dissolved. If consistency seems too thick, add a bit more water. Cover and refrigerate until ready to serve.

Serve over ice cubs in tall glasses, stirring before serving.

slightly adapted from Fiesta at Rick's

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IHCC theme: Salud

Pineapple-Vanilla Agua Fresca

Agua de Tuna - Fresh Prickly Pear Water

Oh the stories I've heard about what happens when you eat too many tunas.  I'm not going to share the specifics, because can I just say...it's not pretty.  When Mexi was just a wee niño, he and his cousins had tunas at their fingertips (not to mention the nopales/cactus paddles that go hand in hand...how cool! ...says the girl raised in the Midwest).  Tunas, otherwise known as cactus fruit or prickly pears are fabulously juicy and refreshing hot weather treats.  The purple variety stain your hands as if you were handling peeled beets or berries, yet they taste like a cross between a watermelon and a cucumber (to me, at least).  The pesky part comes in the seeds that run throughout the fruit.  Usually you just swallow them...but to make some long stories short, if you're going to swallow the seeds, don't eat more than a couple of tunas at a time.  Or your drain will get clogged.  Which may lead to painful doctor visits.  I've always heeded this warning because said stories conjure up some painful thoughts...and I am NOT going there.  That said, if you blend them and strain out the seeds, you have nothing to fear.  No little hard pellets to get stuck anywhere unpleasant.  Enough said?

Agua de Tuna
Fresh Prickly Pear Water
yield: ~2 qt.

1½ lb. tunas (prickly pears), purple or green
~8 c. cold water, or to taste
~1 c. superfine sugar, or to taste

Peel your tunas (prickly pears), halve them and throw them into the blender with a couple of the cups of water; purée until smooth. 

Strain through a sieve into a pitcher to remove the seeds and pulp.  Stir in remaining water and sugar.  Adjust water (and/or serve it over ice) and sugar amounts to suit your tastes.

I am sharing this post with:
Tasty Tuesday at Naptime Creations

Quieres Agua de Jamaica?

Agua de Jamaica is another super-refreshing Agua Fresca or Agua Preparada to ease you through these dog days of summer.  Made very similarly to tea...and even simpler than the Agua de Tamarindo, it packs a punch that is bound to make you think of cranberry or pomegranate juice.  it is made using dried Hibiscus flowers.  And while I'm talking about drinking it super cold here...over ice preferably, it is actually a pretty comforting...all warm and floral-y...warm tea, as well.  I was introduced to it by Mexi of course, this was another thing that was just a regular part of life for him.  It is also rumored to be a means of reducing high blood pressure and cholesterol when drunk in quantity...natural medicine, if you will.  I like to brew a couple quarts at a time and use it as a component in other drinks, as well...which I'll be posting very soon!

Agua de Jamaica

from the kitchen of girlichef (although it's made pretty much just like this, with a variation on what type of sugar people use, all around the world)

yield: 1 gallon

1 c. flor de jamaica (dried hibiscus flowers)

1 gallon water

1/2 c. agave nectar

If it is a scorching hot day and the sun is beating down, place the dried hibiscus flowers and the water in a large, glass jug and let it sit in the sun all day to steep...if it's not, or if you're in a hurry, simply put them both in a large pot and bring to a boil.  Reduce to a simmer and let bubble for ~10 minutes.  Let cool a bit, then strain.  Stir in the agave nectar.  Hold under refrigeration and enjoy cold over ice...or reheat and enjoy warm, if you desire.

Agua de Tamarindo

Up until about 10 years or so ago, I didn't know much about the tamarindo (family Leguminosae).  Not much beyond a Jarritos bubbly beverage or a delicious, sour, hot, chewy candy that could be quite addictive.  My hubby on the other hand was quite familiar with that sticky fruit that surrounded pit-like seeds and lay enclosed in a hard, brownish pod.  Growing up, my suegra (mother-in-law) used to give him and his hermanos cut up pieces of tamarindo instead of candy.  To them it was like watching all the other kids in the neighborhood get an ice cream cone from the ice cream truck while he had to have a popsicle from his own freezer...like eating a "house burger" when all the other kids were eating Mc D's.  If only we had known then what we know now, huh?

 

Ha ha ha ha....okay...back to tamarindos.  Another thing mi suegra makes is Agua de Tamarindo.  Tamarind Water.  It is called Agua Fresca (fresh water) or sometimes an Agua Preparada (prepared water).  I'm definitely going to be making several kinds of Agua Frescas over the summer...they're so cooling and, well, fresh go figure.  This is mi suegras method for making Agua de Tamarindo...I've added in "amounts" for the ingredients, but they are really up to your own tastes.  Like most all of the seasoned home cooks in Mexico...and elsewhere, just fits my story to say Mexico...my MIL uses her hands and her eyes to measure.  I've given you the measurements I came up with while making it her way...

Agua de Tamarindo
from la cocina de mi suegra

~1/2 - 3/4 lb. tamarindo pods
~1 1/2 qts. water
~1/2 c. piloncillo, crushed  (if you don't have access to piloncillo, you can substitute brown sugar)

Begin by peeling the hard pod away from the sticky fruit inside.  Grab the stem-end and snap it.  There are strings that run the length of the pod...gripping the stem, pull down, releasing the strings from the fruit.  This will crack the pod on the way down.  Peel off what remains of the pod.  You will be left with a long, sticky tamarindo.  The bumps are the areas where there are seeds.  You do not need to remove the seeds now for making the Agua Fresca, but they do pop out pretty easily if you make a little slit in the side.  Or just take a bite off and slide it off in your mouth.  It's sour, but delicious! And you will be left with sticky fingers once all of your tamarindos are shelled.

Bring the water to a boil in a large, heavy pot.  Add the shelled fruit and the piloncillo.  Boil for a few minutes to dissolve the sugar and loosen the tamarindo from the seeds, then cover and turn off the heat.  Let the pot sit for 3 or 4 hours...or even overnight.

Remove the lid and stick in your clean hands and massage all that tamarindo pulp around...make sure it's mashed up good and that it's released from the seeds.  Strain it into a pitcher that holds at least 2 quarts.  Press on the pulp and seeds to make sure you get all that great flavor out.  If you don't like the cloudy sediment (which is delicious and harmless), then strain it again, but this time set a damp coffee filter inside your strainer to hold all the larger sediment.

Add enough cold water to make 2 quarts.  Taste and if you like it sweeter, stir in a bit more crushed piloncillo.  Mi suegra sometimes just makes the water initially w/out the piloncillo and sets a whole cone of it in the water while it's sitting...letting it dissolve as it will.  You can do it either way...whatever you like!

That's it! Serve it nice and cold.

I store and serve it in my favorite clay pot, but I wanted to give you a clearer view of it, too...so here it is, a little more visible.

This is my entry into My Legume Love Affair from Susan at The Well Seasoned Cook and hosted this month by Diana at A Little Bit of Spain in Iowa.



*I am also entering this in Recipe4Living's Summertime Sipper Contest (thanks Sophia!!)!

AND OF COURSE THIS IS MY REAL FOOD POST FOR TODAY...TWO FOR TUESDAYS!!