Young vegans today don’t even know how good they’ve got it. Back in my day, dairy-free milk was still a rarity, available only in niche health food stores. Even there, you choices were limited to only soy or rice. Oat? Almond? Cashew? Forget about it! Who knew there were so many potential sources of creamy liquid back then?
Shelf stockers at mainstream markets would either scratch their heads, dumbfounded by the request, or haplessly led you to the lactose-free cartons. For a compassionate eater living in the suburbs, without a driver’s license, that meant stocking up and paying obscene prices for the luxury of access, or getting a bit more creative.
Guess which path I chose?
When sold in watered down cartons, rice milk was usually my least favorite option, but at home, I found a crafty loophole to create a thicker, richer blend. Creating a dense rice milk concentrate, not entirely dissimilar from wallpaper paste, I could better control the viscosity, flavor, and sweetness, all while building up a stockpile to easily whip up another cup, quart, or gallon at a time if I so desired. It was cheap, effective, and highly satisfying to beat the system.
Over time, my own means of access improved along with a boom in widespread availability. Once an essential staple, that formula that served me so well fell to the back of the digital recipe box. Collective virtual dust, forgotten until an unfortunate computer crash forced me back onto an old laptop, it suddenly popped up like a long lost friend.
Today in 2021, I don’t need to make my own rice milk in bulk (thank the stars) but the concept spoke to me in a whole new way this time around. With a few little tweaks, a little polish, and some modern upgrades, I had a beautiful, brilliant instant horchata concentrate on my hands.
Perfect for sweltering summer heat when all you need is a tall, icy drink to keep your cool, horchata is the ultimate agua fresca. Creamy but not thick or rich, subtle notes of cinnamon and almond play in the background with in delicate, balanced harmony.
By skipping the time-consuming step of soaking whole grains of rice, prep time is slashed by an eighth or more, and it’s ready to reconstitute whenever a profound thirst strikes. Whether you’re serving a solo drinker or making a pitcher for a party, this stuff is like liquid gold for a quick fix.
We may not need bulk rice milk anymore, but you can never have too much horchata.