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Guelaguetza’s Horchata de Oaxaca

Guelaguetza’s Horchata de Oaxaca
Camily Tsai / For The Times

Guelaguetza’s horchata is inspired by the one created and still served at the Mercado 20 de Noviembre in Oaxaca City by Doña Casilda, who runs a popular booth in the mercado that specializes in aguas frescas. She is also known ... Read more

Total time: 25 minutes | Makes 1 ¾ cups
  • 1 cup white jasmine rice
  • 1 piece (1 inch) canela (Mexican cinnamon)
  • 6 cups room-temperature filtered water
  • ¼ cup granulated sugar
  • 1 cup chopped ripe cantaloupe
  • ½ cup whole pecans, roughly chopped
  • ½ cup Prickly Pear Syrup (see recipe)

Step 1Heat a large skillet over medium-low heat. Add the rice and cook, stirring frequently, until fragrant and toasted, about 4 minutes. Transfer the rice to a large bowl, add the canela and 1 cup water, and let stand at room temperature for 2 hours.

Step 2Transfer the rice mixture to a blender and process on high for at least 2 minutes, until consistently smooth.

Step 3Meanwhile, combine the remaining 5 cups water and sugar in a large pitcher and stir until the sugar fully dissolves. Strain the blended rice mixture through a cheesecloth or double-fine-mesh strainer into the pitcher and stir to combine.

Step 4Pour the horchata over ice in cups, then top with some of the chopped cantaloupe and pecans and a drizzle of the prickly pear syrup.


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