In The Tex-Mex Slow Cooker: 100 Delicious Recipes for Easy Everyday Meals, Vianney Rodriguez share her tips and tricks to serving out Tex-Mex classics. The book provides 100 Tex-Mex favorites that can easily be made in your slow-cooker. The following excerpt is from Chapter 5, "Beverages and Cocktails."
Traditionally, horchata is made by pouring boiling water over rice and almonds, straining through a cloth, and allowing the mixture to sit overnight. These days, it's much easier to use a slow cooker. You simply throw in all of your ingredients, walk away, and let the slow cooker do the work. I give my horchata extra richness by adding cinnamon sticks to the mixture. Once they've softened, they're easily blended into the drink, lending it a beautiful cinnamon color.
- 12 cups water, plus more for blending
- 3 cups uncooked long-grain white rice
- 1-1/2 cups granulated sugar, plus more to taste
- 1 cup raw almonds
- 3 (4-inch) cinnamon sticks
- Combine 12 cups of water, the rice, 1-1/2 cups of sugar, almonds, and cinnamon sticks in a slow cooker, cover, and cook on low for 2-1/2 hours. Remove the cinnamon sticks.
- Working in batches, transfer the contents of the slow cooker to a blender. Cover and blend on high speed until the mixture is nearly smooth (the mixture will still have small bits of rice); add more water if needed. Strain the mixture, taste, and add more sugar if needed.
- Serve over ice.
More from The Tex-Mex Slow Cooker:
Excerpted with permission from The Tex-Mex Slow Cooker, by Vianney Rodriguez. Published by The Countryman Press, © 2018.