Tuesday, May 24, 2011

Catching Up On My Reading

I have been having a very hectic month and I have been neglecting my Martha Stewart Living, three issues to be exact. I started reading the April issue and I realized I missed some really cute Easter craft ideas. Maybe I can use them next year.

I did find a yummy horchata recipe that I wanted to try. I am hoping it's as good as the one I get at my favorite Mexican restaurant Elmer's Tacos.

Horchata Recipe Serves 4
Martha Stewart Living, May 2011

* 4 cups whole milk
* 1 cinnamon stick
* 1 can (14 ounces) sweetened condensed milk
* 1/2 cup rice or almond flour (bobsredmill.com)
* 2 teaspoons pure vanilla extract
* 1/2 cup dark or light rum (optional)
* Ice cubes
* Garnish: ground cinnamon and cinnamon sticks

1. Bring whole milk and cinnamon stick to a simmer in a medium saucepan over medium heat. Remove from heat, and transfer to a bowl. Whisk in condensed milk, flour, and vanilla. Refrigerate for at least 30 minutes.

2. Strain mixture through a fine sieve, and stir in rum if using. Divide among 4 ice-filled glasses. Garnish with ground cinnamon and cinnamon sticks.

Cook's Note
Strained horchata can be refrigerated for up to 3 days.

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