Horchata something that I have always seen in mexican restaurant but never really ordered there is to much sugar in there for me. Mostly the mexican version consist of rice, milk, water, sugar, cinnamon, vanilla in some form or another.

About three weeks ago I wanted to learn how to make so the first person I go to on this matter is my good friend and fellow baker Ben we talk about how so many places use the mix, well I wanted the really thing so a couple searches on the computer and next thing you know I am deep into grinding rice. It came good, nothing to drive across town for and that was the goal. A week goes by and we decide to have a competition making Horchata, there was some good recipes but nothing great. I wanted love in a cup, tried some rice raw, some rice cooked, brown rice vs white rice, honey or sugar, milk or water, sweeten condensed or evaporated, even went with the jasmine rice and it came out different I liked but more of a Asian drink. 

Went to the Mexican grocery store and they gave us a demo on how they make, great customer service at Mariana's total professional and wanting to share.

So the results of competition we tasted about 6 different kinds, I needed enough insulin for a horse that day.

The one with no milk tasted very refreshing but no body better for a hot summer day. the one most liked was from toasting the rice, adding vanilla, cinnamon, sweetened condense milk, regular milk and water.

Only by half the panel could pick a winner and I want greatest across the board, so we are trying tomorrow what I think will be the best version:

Toast 30% whole wheat rice to 70% raw white rice and then put this in a pot and bring to a hard boil for 2 minutes with sweetened condensed milk, milk, water, cinnamon stick, vanilla bean, touch of honey, and caramelize some sugar, with a pinch of salt. Blend all together then strain twice and let rest one day,

pour off the top mix without pouring the bottom sediment.

Hopefully we will have the best cup of Horchata in town, if not then it will be the longest recipe to make

and i am learning something new which is always great.