{"id":132,"date":"2014-07-19T21:00:40","date_gmt":"2014-07-20T01:00:40","guid":{"rendered":"http:\/\/davidstrasser.ca\/blog\/?p=132"},"modified":"2014-07-19T21:00:40","modified_gmt":"2014-07-20T01:00:40","slug":"homemade-horchata","status":"publish","type":"post","link":"https:\/\/davidstrasser.ca\/blog\/2014\/07\/homemade-horchata\/","title":{"rendered":"Homemade Horchata"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-136\" src=\"https:\/\/i0.wp.com\/davidstrasser.ca\/blog\/wp-content\/uploads\/2014\/07\/davidstrasser-blog-P1260616.jpg?resize=700%2C467\" alt=\"davidstrasser-blog-P1260616\" width=\"700\" height=\"467\" srcset=\"https:\/\/i0.wp.com\/davidstrasser.ca\/blog\/wp-content\/uploads\/2014\/07\/davidstrasser-blog-P1260616.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/davidstrasser.ca\/blog\/wp-content\/uploads\/2014\/07\/davidstrasser-blog-P1260616.jpg?resize=300%2C200&amp;ssl=1 300w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/p>\n<p>In my opinion, part of the fun that comes with traveling to the States is getting to eat real Mexican food. As good an eating city Toronto is, there just aren&#8217;t many options when it comes to\u00a0snacking\u00a0<em>south of the border<\/em>. So on our recent trip to Chicago, Janice took Isabel and I to the Lower West Side neighbourhood of Pilsen\u2014which happens to be one of the city&#8217;s Mexican communities.<\/p>\n<p>We had a very enjoyable (and filling) meal. But one of the highlights of it was the cold glass of horchata that accompanied it. When we came back to Toronto, I knew that I wanted to have a go at making it myself. \u00a0And here&#8217;s how I did it:<\/p>\n<p style=\"color: #667272;\"><span style=\"font-weight: inherit; font-style: inherit;\">______________<\/span><\/p>\n<p style=\"color: #667272;\">Ingredients:<\/p>\n<ul style=\"color: #667272;\">\n<li style=\"font-weight: inherit; font-style: inherit;\">1\/3 cup of long grain white rice<\/li>\n<li style=\"font-weight: inherit; font-style: inherit;\">1 cup of skinned almonds<\/li>\n<li style=\"font-weight: inherit; font-style: inherit;\">3 cups warm water<\/li>\n<li style=\"font-weight: inherit; font-style: inherit;\">2 cinnamon sticks<\/li>\n<li style=\"font-weight: inherit; font-style: inherit;\">simple syrup (to taste)<\/li>\n<li style=\"font-weight: inherit; font-style: inherit;\">dash of vanilla<\/li>\n<\/ul>\n<p style=\"color: #667272;\">Directions:<\/p>\n<p style=\"color: #667272;\">1. Blitz the rice into as fine a consistency as you can. A spice grinder would do a great job at this, and I found our food processor did ok too.<\/p>\n<p style=\"color: #667272;\">2. Toast the almonds in a dry pan until they become fragrant and begin to brown.<\/p>\n<p style=\"color: #667272;\">3. Add the rice and almonds and cinnamon sticks to 3 cups of warm water. Let the works sit overnight.<\/p>\n<p style=\"color: #667272;\">4. \u00a0Once the rice and almonds have softened, process the works until smooth. Strain and add a dash of vanilla and simple syrup to taste. Serve over ice.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In my opinion, part of the fun that comes with traveling to the States is getting to eat real Mexican food. As good an eating city Toronto is, there just aren&#8217;t many options when it comes to\u00a0snacking\u00a0south of the border. So on our recent trip to Chicago, Janice took Isabel and I to the Lower [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[7],"tags":[45,52,53],"class_list":["post-132","post","type-post","status-publish","format-standard","hentry","category-food","tag-drinks","tag-horchata","tag-mexican"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/davidstrasser.ca\/blog\/wp-json\/wp\/v2\/posts\/132","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/davidstrasser.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/davidstrasser.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/davidstrasser.ca\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/davidstrasser.ca\/blog\/wp-json\/wp\/v2\/comments?post=132"}],"version-history":[{"count":3,"href":"https:\/\/davidstrasser.ca\/blog\/wp-json\/wp\/v2\/posts\/132\/revisions"}],"predecessor-version":[{"id":137,"href":"https:\/\/davidstrasser.ca\/blog\/wp-json\/wp\/v2\/posts\/132\/revisions\/137"}],"wp:attachment":[{"href":"https:\/\/davidstrasser.ca\/blog\/wp-json\/wp\/v2\/media?parent=132"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/davidstrasser.ca\/blog\/wp-json\/wp\/v2\/categories?post=132"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/davidstrasser.ca\/blog\/wp-json\/wp\/v2\/tags?post=132"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}