I’ve never understood the concept of the eggnog. I ate eggs as a child and well in to my early adulthood but I was always a little grossed out by them, I mean – it’s kinda like eating a baby chicken, but not really. What’s to like about that? Ok, ok, I loved the salty goodness of an egg burger with tomato ketchup on a cold morning at the Melbourne three-day-event but if the egg was under- or over-cooked look out for me gagging in the corner!
So I guess this ALWAYS meant that raw eggs were out of the question, even heavily disguised. Enter the Horchata. Not really an eggnog replacement at all, but a light milky coloured drink that’s yum and especially good on Christmas morning to enjoy during present opening!
I’ve experimented a fair bit with the horchata recipe looking for the perfect mix of rice, cinnamon and almond. I’ve tried rice only, almond only (gross!), more sugar and less sugar, but the winner was rice, almonds, plenty of cinnamon and just the right amount of sugar (plus a few extra teaspoons for the kids!).
You’ll want about a third of a cup of rice and a cup of almonds to 5 cups of water. Plus a couple of cinnamon sticks and as much fine sugar as you like for sweetness.
So I guess this ALWAYS meant that raw eggs were out of the question, even heavily disguised. Enter the Horchata. Not really an eggnog replacement at all, but a light milky coloured drink that’s yum and especially good on Christmas morning to enjoy during present opening!
I’ve experimented a fair bit with the horchata recipe looking for the perfect mix of rice, cinnamon and almond. I’ve tried rice only, almond only (gross!), more sugar and less sugar, but the winner was rice, almonds, plenty of cinnamon and just the right amount of sugar (plus a few extra teaspoons for the kids!).
You’ll want about a third of a cup of rice and a cup of almonds to 5 cups of water. Plus a couple of cinnamon sticks and as much fine sugar as you like for sweetness.
Grind the hell out of the rice – I just use long grain white rice, something plain that won’t get in to a fight with the cinnamon – in a blender or spice grinder until it looks like rice flour. I guess you could use rice flour from the packet, that’s the one thing I haven’t tried, but it’s funny beating rice up and feels way more authentic.
Put your rice, blanched almonds (if you’re clever and don’t mind burning your fingers you can blanch them yourself but immersing in boiling water for a minute or two and then popping them our of their skins. If you’re a little lazy like me you can but blanched almonds – they taste great too!), cinnamon sticks and 3 cups of hot water in a bowl and set aside at room temperature for the night, or at least 12 hours.
Stick the lot in the blender the next morning and blast it until it’s all smooshed up – it will take at least a minute or two. If I’m in a hurry I add the sugar at this point but ideally you’ll make a simple syrup with sugar and water and add that later. Grab a chux cloth, cheesecloth or a very fine mesh tea strainer and drain the mixture removing all the pulp. The chickens LOVE the pulp so be sure to save it for them! Add in your sugar syrup to taste and garnish with a sprinkle of ground cinnamon and a stick or two. Cheers!
SW
P.S. you can add a shot of white rum if you’re feeling extra festive (or want to feel extra festive!)
Put your rice, blanched almonds (if you’re clever and don’t mind burning your fingers you can blanch them yourself but immersing in boiling water for a minute or two and then popping them our of their skins. If you’re a little lazy like me you can but blanched almonds – they taste great too!), cinnamon sticks and 3 cups of hot water in a bowl and set aside at room temperature for the night, or at least 12 hours.
Stick the lot in the blender the next morning and blast it until it’s all smooshed up – it will take at least a minute or two. If I’m in a hurry I add the sugar at this point but ideally you’ll make a simple syrup with sugar and water and add that later. Grab a chux cloth, cheesecloth or a very fine mesh tea strainer and drain the mixture removing all the pulp. The chickens LOVE the pulp so be sure to save it for them! Add in your sugar syrup to taste and garnish with a sprinkle of ground cinnamon and a stick or two. Cheers!
SW
P.S. you can add a shot of white rum if you’re feeling extra festive (or want to feel extra festive!)
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