THC-Infused Horchata

Horchata, or orxata in Valencian, is an old summer drink from Valencia, Spain made from tiger nuts, called chufas in Spanish. Records date back to the 13th century, where the moors are thought to have introduced the grain based drink, most likely first made from barley. The process is more or less the same as modern Mexican orchata, but the flavor profile is distinct. Spanish Horchata is made with only tigernuts, water and sugar. No cinnamon, vanilla, or dairy is used. 

Mexican Horchata on the other hand uses rice and also includes cinnamon and sometimes Mexican vanilla. Some recipes incorporate dairy and others no. There are lots of ways to make horchata, and depending on the circumstances, each recipe has its place. If you’re looking for a richer texture, you can use evaporated milk or condensed milk in place of the milk in this recipe, but reduce the additional sugar or it can be too sweet. For a dairy-free option, you can simply use water only. If you’re feeling lazy, you can skip the toasting part, but you will sacrifice some nice flavors and digestibility if you do. Toasting the rice builds complex nutty flavors while also converting the starches into what is called resistant starch, giving the final result a lower glycemic index. The starches are digested more slowly, therefore have a less pronounced effect on insulin production and digestive issues. Don’t be lazy, toast your rice!

Ingredients

• 1 lb rice

• 1 cup Sugar

• 4-6 cups Water

• 2 cups Milk

• Cinnamon stick

• 1/2 tsp Vanilla extract (optional)

• THC Tincture

Instructions

1. In a frying pan on medium heat, add the dry rice and toast it while mixing. About halfway through, add the cinnamon sticks, broken into small pieces to toast as well. Do not burn the rice, just toast it for about 15 minutes or until golden brown.

2. Put the rice in water and let soak for a minimum of 30 minutes and up to 4 hours or even overnight.

3. Strain the rice and put in a blender with just enough water to cover and blend smoothly, probably about 3-4 cups.

4. Once blended as smooth as you can, pass the mixture through a cheese cloth or fine mesh strainer.

5. Add sugar, vanilla and milk and mix well.

6. Adjust the sugar and water to your liking. I prefer my horchata with a little more water and on the less sweet side as it’s more refreshing.

7. Store in the refrigerator. If you have time, give it a couple hours in the freezer before serving so that it begins to freeze around the edges. Otherwise serve over ice if desired.

8. Add your dose to a glass and pour the cold horchata over. Top with ground cinnamon if you’re fancy like that.