Horchata Recipe?

Does anyone have a classic recipe for Horchata that they could recommend? I've been searching the net most of this morning, and I found one by Rick Bayless that looks pretty good, but I want to see what else is out there. Most of the recipes that pop up are from that recipe site that is Sandra Lee style, so I'm not too interested in that. Looking for something I can make from scratch and not semi-homemade.

Good luck! I'll be following this thread with bated breath. I've tried searching for recipes on the internet, talking with people, and nothing has yet yielded the right result. I've learned some things along the way -- don't use rice flour, cooked rice works better; too much milk makes it impossibly rich (in a negative way); too much water, it's too thin -- but I have never found horchata nirvana.

Tivo picked up this episode for me the other day (i never watched this show before): http://www.cookingchanneltv.com/recipes/ingrid-hoffmann/horchata-recipe/index.html

...not to mention that horchata refers to at least 3 different types of drinks depending on whether you are looking at Spain, Central America, the Carribean, or Mexico. Where would one get chufa nuts around here?

JeffB wrote:...not to mention that horchata refers to at least 3 different types of drinks depending on whether you are looking at Spain, Central America, the Carribean, or Mexico. Where would one get chufa nuts around here?

Do you mind buying your groceries in a bait and tackle shop that specializes in carp fishing? My shop has chufas (tiger nuts) from Spain as well as tiger nut oil, tiger nut flour, tiger nut nougat and chufa horchata. The horchata is definitely packaged for human consumption, the other items.....

Wacker Bait & Tackle LLC
1422 W Roosevelt Rd
Broadview IL 60155
708-450-0305
http://www.wackerbaits.com

Rick Bayless' horchata recipe is pretty darned good but a lot of work. We use the one from "Mexico: One Plate at a Time". Nothing else will do. Follow the recipe to the letter and strain it well. You will be pleased. Use canela instead of cinnamon.

Here's a blogger's take on Bayliss' recipe, plus some useful comments.

Juanita's—a lot of whose stuff (posole, jalapenos, menudo...) I like—also has a mix, but who knows how good it would be (besides, it's out of stock).

Kansas City's big Price Chopper ("the Mex-chopper") sells a concentrate, just add water/milk that's decent. But I can't find it on the net.

Geo