Horchata Advice?

I'm interested in making some horchata this weekend. Horchata is, of course, sweetened with sugar. I'm wondering, though, if it would be preferable to use a syrup made with piloncillo (raw mexican sugar cones) rather than simply adding refined cane sugar. Any thoughts?

IMHO, granulated white sugar is more appropriate for the delicate almond flavor of horchata.

Though slightly off topic, I had my first cup of champurrado last weekend. I came across a recipe here - and it does recommend piloncillo.

Champurrado may be common knowledge to most people, though horchata seems to get most of the press, but I had never heard of it. My source was the carts in front of the church on the southwest corner of Halsted and Roosevelt. They're there every Sunday though some weeks they are more numerous than others. Last week they came out in force for Valentines day. There were at least three tamale vendors, carts grilling meat for tacos, and numerous other vendors. I was in a hurry and the weather was foul so I didn't fully assay the situation. Besides, I'm not that knowledgeable about Mexican street foods. But after several hours swimmin in the UIC pool, the champurrado and tamale rojo were a godsend, even for a pagan like me. Can't wait to see if they have some lenten specialties this week.

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I agree with Bill. Horchata is unrelated to champurrado and I think it would be better with sugar.

Can anyone tell me what exactly is in horchata? I'm falling in love with it.

Most frequently: Water, ground rice or rice flour, sugar, vanilla, cinnamon. Sometimes milk, but usually not (in my experience).

gleam wrote:Most frequently: Water, ground rice or rice flour, sugar, vanilla, cinnamon. Sometimes milk, but usually not (in my experience).

I always thought that it was supposed to be dairy-free (essentially sweetened/spiced rice-milk).

Best,
Michael

Yeah, it is, but some people add milk anyway, I guess.

I strongly suspect that the horchata at most mexican restaurants comes from a powdered mix. If you look at your local grocery store (even Jewel), you'll probably find a pouch of the mix. It works just fine.

gleam wrote:Most frequently: Water, ground rice or rice flour, sugar, vanilla, cinnamon. Sometimes milk, but usually not (in my experience).

And there is, of course, the Spanish version (which, as far as I understand it, is what the Mexican version was trying to emulate) that is made from tiger nuts/chufa instead of rice.

The Central American version is also (mostly) seed/nut-based. Mixes are available.

Binko wrote:And there is, of course, the Spanish version ... that is made from tiger nuts

Does it make you strong?