Horchata is delicious, but ube horchata? Now that’s an idea! If you’re a horchata addict like us, you’ve probably tried making it at home. We discovered that ube (as usual) goes so well with everything, so we mixed it with our go-to horchata recipe and voila!
PS: If you want that iconic deep violet color, you can add a drop of ube flavoring to your horchata mix.
UBE HORCHATA
Ingredients:
1 cup long-grain white rice
5 cups water
1 cinnamon stick
¾ cup granulated sugar (adjust to taste)
1 teaspoon vanilla extract
1 cup milk (you can use almond milk for a dairy-free option)
½ cup Nestle All-Purpose Cream
½ cup ube jam or ube halaya (purple yam spread)
1 pack Nestle All-Purpose Cream, chilled overnight
ground cinnamon for garnish (optional)
ice cubes
Procedure:
1. Rinse the rice under cold water until the water runs clear.
2. In a blender, combine the rice, water, and cinnamon stick. Blend until the rice breaks down but is not completely smooth.
3. Pour the mixture into a pitcher and let it sit at room temperature for at least 4 hours or overnight.
4. Strain the mixture through a fine-mesh sieve or cheesecloth into another pitcher to remove any remaining solids.
5. In a blender, blend horchata, ube halaya, sugar, vanilla extract, and cream until well combined. Adjust the sweetness to your liking.
6. Chill the ube horchata in the refrigerator until cold.
7. Whip chilled cream to stiff peaks.
8. Spread ube halaya on your cups, add ice followed by the mix, then top with whipped cream and cinnamon. Serve.
