Recipe: Horchata Cubana

We Houstonians love our horchata. We are more used to the traditional Mexican-style horchata, which contains cinnamon and lime and often is served as a hangover cure on Sunday mornings (or a hangover starter when mixed with rum on Saturday nights). Cuban horchata, however, is simpler and traditionally given to new mothers to help increase their caloric and nutritional intake while nursing.

With so many of our friends recently getting knocked up, we've been making a pitcher of this drink to keep them satiated (and slightly less pissy). Be forewarned, though, this drink is so ridiculously creamy and sensual that once you make it for your preggers BFF, she will be calling you at 3 a.m. wanting the recipe to satisfy her cravings. And hey, if you're not breastfeeding, feel free to add some vanilla infused Bacardi for a real treat.

The recipe, after the jump.

Horchata Cubana

Serves 8

  • 2 pounds raw almonds
  • 2 pounds raw sugar
  • Water
  • Bring a large pot of water to a full boil. Add the almonds and remove from heat. Allow the almonds to soak for half an hour until the skins begin to loosen from the nut. Drain and skin the almonds. Place in a food processor and grind the almonds until they become a fine paste. Add the sugar and keep processing until the mixture thickens and looks like a chewy marzipan candy.

    This paste can be stored in the refrigerator for several weeks. When thirst strikes, take out about a ½ cup of the almond paste and mix it with a cup of ice-cold water. Blend until frothy and creamy. Pour into a glass and enjoy.

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