horchata?

I have to ask the more educated here about horchata. The first time I tried horchata, at El Cid, I was very disappointed. I had read about it often and had high expectations of rice puddingy goodness. Instead, I got a sickly sweet opaque liquid with a slightly unctuous texture, and a very unpleasant, long lingering undertone of bubble gum.

After eating some very spicy pickled vegetables at Taqueria Moran, I tried again. And, voila, here was the liquid rice pudding ambrosia I had dreamed of. Nutty, sweet, slightly thick, with no bubblegum taste.

Now I'm doomed to crave this horchata, and am frustrated in finding other places where it tastes like this. I've tried, and that bubblegum flavor is still there. And there and there ....

Should I assume that I can attribute that flavor to it being made from a package, and that the horchata from Moran is homemade? I know horchata can be made in many ways. And, what is that flavor? It bothers me so much it's driving me crazy. I find it absolutely disgusting.

If you've had this experience, I'd appreciate your help - and some recommendations of other places (esp late night in Logan Square) that serve "real" horchata.

My favorite Horchata is at Taqueria San Jose in Bridgeport (strong rice flavor, good grated canela), followed by Tio Luis on Archer. While I've come around to thinking La Pasadita on Ashland does the best barbacoa in the city, their horchata is incredibly weak.

I've successfully made it at home using this recipe:

http://www.foodnetwork.com/food/recipes ... 43,00.html

It seems to keep better and stay on the sweet side instead of the bitter if you don't pre-toast the almonds and canela, but if serving immediately, I think the complexity of toasted spices and nuts works wonders. I like the slight butter note of basmati rice, even if that's not the most authentic.

While we're on this topic, is there any place in town to get Spanish horchata made from tigernuts?

As for the bubblegum taste, you've got me. I've never had horchata with bubblegum undertones, at least not that I've noticed. It's usually a combination of some or all of the following: rice, water/milk, sugar, cinnamon, lime, almonds, vanilla.

My wife could never turn down getting a Horchata at Irazu. If you're not familiar with the place it's a Costa Rican restaurant just northwest of wicker park on Milwaukee.

Breakfast: $4 - $6
Lunch/Dinner: $7 - $13
Horchata: (Med) $1.75, (Lg) $2.25

IRAZU - Costa Rican Restaurant
1865 N Milwaukee Ave
Chicago, IL 60647
(773) 252-5687
http://www.irazuchicago.com/

Hours: 10 a.m.-9 p.m. Monday-Saturday; closed Sunday

Hmm, I wonder if different countries, or regions for that matter, make their own unique versions of Horchata... That would be a fun assignment nutella. When you're doing your Horchata experiment be sure to ask what country and region the owner(s) are from and compare...

~GS

P.S. love the avatar...

the difference is if it's made from scratch or concentrate/powder. the latter is nasty stuff.

Greasy Spoon wrote:Hmm, I wonder if different countries, or regions for that matter, make their own unique versions of Horchata... That would be a fun assignment nutella. When you're doing your Horchata experiment be sure to ask what country and region the owner(s) are from and compare...

~GS

P.S. love the avatar...

Very much so, as discussed here previously. Spanish horchata is made with chufas/tiger nuts, Mexican with rice and sometimes also almond, Central American with seeds and nuts, and some Spanish-Americans call almond milk horchata (I've seen this in Tampa).

Health-food type places such as Whole Foods and Trader Joe's sometimes carry almond milk as a dairy substitute. This stuff is probably more like Spanish horchata than the Mexican stuff.

Nutella,

I will reiterate what others have said and suggest that your bubble-gum horchata was not made from scratch. I can also speak to the authenticity of the recipe provided by Santander, as it was almost exactly the recipe my host mother used to make horchata in Mexico (I don't believe she used almonds, however). If you have the time and the tools, I'd highly recommend trying it out.

I would imagine most places do not make horchata from scratch because it is a lengthy process. The instant stuff that I have seen is actually a toothpaste-like substance to which you add water and stir, and does indeed have a bubble-gummy aftertaste.

If anyone has a list of places that do make their horchatas from scratch, I'd be very interested to see it!

Love,
John

I'd love to say I've tried a good one. Every horchata i've tasted has been ungodly sweet. Some had nice spices. Some didn't. But, the common theme has been a TON of sugar. Maybe it's just not something for me. I'm from the south and I can't stand sweet tea for the same reason. I think it's more suited for hummingbird consumption rather than human.

taco burrito express on halsted next to kingston mines has delicous horchata and chicken quesadillas

PETA has no issue with the use of tiger nuts?


I'm so sorry about that... It's Friday, and my brain shuts down after lunch on Fridays.

JeffB wrote:...and some Spanish-Americans call almond milk horchata (I've seen this in Tampa).

Health-food type places such as Whole Foods and Trader Joe's sometimes carry almond milk as a dairy substitute. This stuff is probably more like Spanish horchata than the Mexican stuff.

My poor nephew is allergic to milk (yeah, hopefully he grows out of it....a life without cheese is not a life worth living) and drinks rice milk. His parents informed me that Rice Dream now makes an horchata. Does anyone know if it's any good?

I've made horchata at home before, but it was in the days before I had a food processor and a blender just left sooo much grit in the bottom. It took a lot of straining to get that all out. Haven't tried it with the food processor yet.

I've had the Rice Dream horchata (and thought about recommending it). It is not as creamy or sweet as scratch, and the cinnamon taste is more conventional Indian/European than good earthy Ceylon/Mexican canela. But I do like it.

In unusual vegan beverage flavors, my favorite is green tea soymilk:

http://www.pearlsoymilk.com/page/flavors/greentea.asp

Great stuff!

JeffB wrote:Health-food type places such as Whole Foods and Trader Joe's sometimes carry almond milk as a dairy substitute. This stuff is probably more like Spanish horchata than the Mexican stuff.

Even Jewel and Dominick's now carry almond milk. I've made a few horchata-like drinks from my ayurvedic cookbooks. A lot of them are just variations on bhadam kheer, which you might like if you like horchata, but some of them have been less milky, which is what I prefer. I don't have access to it right now, but maybe check out Amrita Sonhi's Modern Ayurvedic Cookbook. There are a few rice- and almond-based drinks in there that I've enjoyed.