Horchata

A chilled rice milk drink blended with cinnamon and vanilla, sweet, creamy, and infinitely refreshing.

Ingredients

• 500g pork shoulder
• 300g corn tortillas
• 2 tsp finely chopped white onion
• a pinch of chili powder
• 3 tbsp olive oil
• 1 cup white onions, sliced
• a handful of fresh epazote, chopped
• Mexican crema, to taste
• 500ml water
• 1 1/2 tsp dried oregano
• 2 jalapeños, chopped
• crumbled cotija cheese, for serving

Instructions

1. 1

   Combine the bolillo rolls and chicken stock in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the chili powder and lime wedges, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with toasted pumpkin seeds, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

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