If you’re unfamiliar with horchata, it’s a cold Latin American and Spanish rice-based drink usually flavored with cinnamon and vanilla (in its Mexican derivation) and is reminiscent of rice pudding. Needless to say, it pairs really well with spicy Mexican food and is a great summer drink. But after seeing these Horchata-flavored cupcakes from Just Jenn Recipes, I went looking for more interesting ways to dress it up.
For making horchata itself, Martha Stewart has a good version using milk and rice flour, and Epicurious has a vegan version. Hell, you can even buy a concentrate online. But here are some recipes that think outside the glass:
Just Jenn’s horchata cupcakes with horchata frosting (photo above)
3/4 cup (1-1/2 sticks) butter
1-3/4 cups sugar
1 teaspoon vanilla
2-1/4 cups cake flour
1 teaspoon cinnamon
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup horchata
Preheat the oven to 350 degrees and prep a cupcake pan with liners.
After trying out different tea combinations, I’ve decided my absolute favorite iced tea is the very simple recipe below. Orange + mint = delicious.
In a medium bowl whisk together the cake flour, cinnamon, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat the butter and the sugar. Add the eggs one by one, then the vanilla until combined.
Alternate the flour mixture and the horchata until well blended.
Divide the batter into the cupcake cups, and bake for 14-16 minutes depending on your oven. Let cool on a wire rack. While the cupcakes are cooling – start the frosting!
Frost the cupcakes with Horchata frosting and sprinkle with cinnamon!
The Etsy Blog’s Horchata Pops
2 cups long grain white rice
2 cups plus 3 tablespoons water, divided
1/4 cup sugar
1/4 cup Greek yogurt
1/2 teaspoon ground cinnamon
Ice pop molds
Combine the rice and two cups water in a glass bowl. Let sit overnight. (It’s not necessary to refrigerate.)
The next day, blend the rice and water thoroughly in a blender. Strain the rice water through cheesecloth placed inside a fine colander or sieve. Use a spoon to coax the liquid through the mesh.
While the liquid is draining, make a quick simple syrup. Combine the sugar with the remaining three tablespoons of water. You can warm it quickly in the microwave or simmer until just dissolved in a small saucepan.
Once the rice water has drained, combine it with the simple syrup, ground cinnamon and Greek yogurt. You’ll want to blend this thoroughly, so that everything emulsifies nicely and the cinnamon and yogurt don’t separate while freezing. An electric mixer or immersion blender are quite helpful here, but a fork and some elbow grease will get the job done.
Pour the horchata mixture into your ice pop molds. Freeze for about six hours. Then park yourself in a grassy field and enjoy.
A Queue to Do’s Horchata Chewies
1 cup sweet rice flour
1 1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon cinnamon
1 cup butter, soft
1 1/2 cup sugar
Whisk together the flours, baking soda, baking powder, and cinnamon. Set aside.
Cream together the butter and sugar. Add the egg and mix well. Add the dry ingredients in two batches.
Roll the cookies into 1/2 inch balls and place 1 inch apart on a greased cookie sheet. Bake at 375 degrees F for 8-10 minutes. I found 9 minutes to be the perfect time. Let cool for about 30 seconds before removing from the cookie tray or the cookie will be too soft to transfer easily. But don’t leave the cookie on the sheet too long, or it will continue to spread out and lose its nice dome. Cool on racks.
Be A Betty’s Horchata Custard Pie with Blueberry Compote
2 Cups Milk
1 6oz container of 2% Greek Yogurt
2/3 cup Sugar
1 packet Sweetened horchata drink mix or 1 cup horchata
1 graham cracker crust
Beat together all of the ingredients until well mixed and slightly thickened (think egg nog). Pour into the hot pie crust and bake at 400 degrees until set and lightly browned. The pie filling will still be jiggly, but will set solid in the refrigerator, should you so desire.
2 cups fresh Blueberries, any stems removed
3/4 cup Sugar
3 Tbs Cornstarch
juice of 1/2 Lemon
1/4 tsp ground Cinnamon
In a small sauce pan, stir together the sugar, lemon juice and cornstarch. Add in the blueberries and poke with a wooden spoon to release SOME juice. You want plenty of whole berries left. Cook on medium low heat until bubbling. Spread over the hot custard pie.
Are you a horchata newbie or a seasoned fan ready to try out some of these recipes? OR do you have your own to add? Let us know in the comments.
Comments on Summer drink inspiration: Mexican horchata recipes
Oooh, I wanna try that ice pop recipe. Semi-related: I made some RUMchata French Toast this one time, and it was amazing. http://rumchata.com/index.php?__dingo_page=#/recipes/73/rumchatafrenchtoast
Oh whoa, this is happening.
I love this post. This is how I’m spending the rest of my summer. The Italian ice place near our home sometimes has horchata ice. It’s my favorite thing in the world.
Horchata is one of my favorite new culinary discoveries. I am so excited about this, you have no idea.
Whaaaaaaaaaat?!?! I need this in my life!
If you’re broke, they make horchata tang too!
So… I discovered Horchata on my recent trip to visit a friend in Estepona Spain, and I am completely OBSESSED now. I wish it was a little easier to find in my area, its just not the same as the kind in Spain when I do find it. I am so excited to try these recipes! Thanks!
I’d really love to try some of the other regional horchatas. I like the Mexican restaurant version we have here in the U.S., but hearing about the other varieties is such a tease. 😉
oh man! I LUV horchata. I’m definitely going to have to try some of this out.
In Spain, horchata is acually made with “chufa”, or earth almond: http://en.wikipedia.org/wiki/Cyperus_esculentus
But anyway, those recipes look really yummy! =D
Oh man, you’re making me miss San Francisco right about now. One of the things my partner and I were most heartbroken to leave behind were the food trucks. Specifically Peter’s Kettle Corn which made freaking HORCHATA flavored KETTLE CORN that was positively orgasmic. Oh god, I still get this twitchy/junkie feeling whenever I think about it…
My mom is Guatemalan, and we had horchata growing up, and it’s in my top 5 favorite drinks. My grandma would make a big pitcher and put in whole cinnamon sticks (that she brought back from trips to Guatemala, natch), added ice and raisins and it was fantastic. For my money, the best concentrate is B&B or B y B horchata (sometimes called orgeat) I’ve found it at various spanish/latin american grocers, and when I do find it, it’s HORCHATA TIME!!
Hi! 😀 So, um, my boyfriend and I are making the horchata cupcakes tonight, and, um, that recipe looks like it’s only half-finished. For example, when do you combine the wet & dry ingredients? When do you add the horchata? How long do they bake? I think I can make a good, educated guess on most of those answers, myself, but, er… just thought I’d point it out. 🙂
Fixed! You were right, the last two steps were missing. Thanks for the catch.
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