I may have had horchata once or twice before in my lifetime, so I'm not a good judge of what this *should* taste like. It's a bit strange for average-white-guy tastebuds, but I'll have to say it grew on me a little, as I drank the whole batch in a few days. I gather from the previous reviews that there was some confusion on whether the mixture should be strained (perhaps the recipe was amended, as now it says to do so). I'd never used cheesecloth before, and gave it try here, but it, um, didn't quite work for me. So I reverted to using a fine-mesh sieve instead, which I'm a little more familiar with. The resulting mixture was still a tiny bit grainy (is that how it's supposed to be?). But it occurred to me, while reading the reviews, that perhaps straining the mixture more than once would be a good idea (I'd never thought of that). I did use the optional vanilla, and the full 1/2 cup of sugar. It's definitely best served chilled, although I forgot about the "over ice" part after my first glass. This wasn't fantastic, and it's a little time-consuming, but it did help broaden my horizons a little bit.
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