Ingredientes para Horchata De Almendra Almond Horchata From Spain
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Cómo preparar Horchata De Almendra Almond Horchata From Spain
- Blanch the almonds: If using almonds with skins, bring a pot of water to a boil. Add almonds and let them sit for 2-3 minutes until the skins soften. Drain and gently rub the almonds to remove the skins.
- If using pre-blanched almonds, skip step 1.
- Grind the almonds: In a food processor, grind the blanched almonds into a coarse powder.
- Combine ingredients: In a large bowl or pitcher, combine the almond powder, 2.5 liters (approximately 10 cups) of water, a pinch of salt, and the juice of 1 lemon (about 2 tablespoons of lemon juice).
- Steep the mixture: Cover the bowl and let it sit at room temperature for at least 2 hours, or up to 4 hours for a more intense flavor.
- Sweeten and spice: After steeping, add 1/2 cup (100g) of granulated sugar and 1 cinnamon stick. Stir until the sugar dissolves completely.
- Strain the horchata: Using a fine-mesh sieve or cheesecloth, strain the horchata to remove any almond particles, ensuring a smooth, creamy texture.
- Chill and serve: Refrigerate the horchata for at least 1 hour to chill thoroughly. For an extra refreshing treat, freeze some of the horchata into an icy slush before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
840g
Fat
40g
Carbs
81g
