Back in August of 2009, I went to Lollapalooza in Chicago. I had college friends there and it seemed like the thing to do at the time. Bands that became much more famous later were playing afternoon shows preceding the big headliners in the evening. It was on one such afternoon that I happened across the band Vampire Weekend. Their quirky lyrics make their songs incredibly fun. One song is titled Horchata and to my recollection it was the first time I had heard of horchata.
Turns out I love it. Especially the matcha horchata concoction I recently whipped up. So what is horchata?
Horchata is a centuries old drink originating in Egypt but in Mexico it a sweet cinnamon rice milk served cold over ice. Here in Japan, I decided that the matcha trend needed to happen for my Japanese style horchata. Matt is leery of all things matcha. Why? I don’t know. I really don’t. Perhaps our matcha kit kats (Japanese love all kinds of kit kat. Seriously. Apple kit kats. Raspberry kit kats. Cheesecake kit kats. Strawberry kit kats. Bean kit kats. The list does not stop. The Kit Kat is no longer American just so you know.).
So perhaps it was the matcha kit kats that weirded him out. Or my matcha tea lattes. He’s funny about drinks. I just don’t know. But this matcha horchata dazzled him. And it will dazzle you. Pinky swear.
- 1 cup long grain white rice
- 6 cups water
- 2 cups milk (I used cashew)
- 3 ½ Tablespoons matcha powder
- ¼ teaspoon ground cinnamon
- 1 cup sugar****
- ½ teaspoon vanilla extract
- ****1 cup of sugar makes a fairly sweet horchata, if you are opposed to a full cup try ½ cup and add ¼ cup at a time to get the sweetness you prefer.
- In a blender or food processor, coarsely process dry rice. This may take a few minutes depending on your machine.
- In a large bowl, mix processed rice, water, milk, matcha, and cinnamon if using. Let stand for several minutes.
- Add mixture back into blender and again process well so rice will be thoroughly broken up.
- Add back into bowl, cover and let sit at room temperature for 3-4 hours.
- Return mixture to blender, process well. Pour mixture through cheesecloth back into bowl. Add sugar (incrementally if you prefer) and vanilla extract. Chill. Serve over ice, use extra matcha for garnish.