+
0 (0)

Drinks

Buckwheat cardamom horchata

Buckwheat cardamom horchata
Glenn Koenig / Los Angeles Times

Deepening your bench of refreshing beverages is always a good plan at this time of year. Horchata—opaque, sweet, pleasantly gritty, and creamy but made without milk—is wildy popular in Central and Southern Mexico, especially in Oaxaca and the Yucatan Peninsula. ... Read more

Total time: 20 minutes, plus steeping time | Serves 6 to 12
  • 2 cups raw buckwheat groats
  • 2 quarts water, more if desired
  • 12 green cardamom pods, cracked
  • 2 cloves
  • 1 cinnamon stick
  • 1 cup honey, preferably buckwheat honey
  • ¾ teaspoon sea salt, or to taste

Step 1In a non-reactive pot or container, combine the buckwheat, water, cardamom, cloves and cinnamon stick. Cover and steep the mixture for 2 hours on the countertop, or refrigerate overnight.

Step 2Pour the mixture into a blender (this may need to be done in batches, and add additional water if needed to thin if the buckwheat has absorbed all of it) along with the honey and salt and blend at high speed until the buckwheat is completely broken down, 4 to 5 minutes. The mixture will look like brown sand with cloudy white water floating above it.

Step 3Strain the mixture using a fine mesh strainer, pushing out all of the liquid and discarding the solids. Add additional water to thin if desired. This makes about 2 quarts horchata, depending on your desired thickness. The horchata will keep, covered and refrigerated, up to 3 days. Serve over ice.


HAVE YOU TRIED


Green chile mac and cheese
Green chile mac and cheese

Sous-vide steak
Sous-vide steak

Boysenberry compote
Boysenberry compote

Tangerine-marinated pork with stir-fried vegetables
Tangerine-marinated pork with stir-fried vegetables

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Drinks

Guelaguetza’s Horchata de Oaxaca
 King Kamehameha
The Descanso
Aunt Lulu's original eggnog