What do you get when you combine ackees and horchata?
Ackee-chata of course! 😂
Horchata generally refers to a beverage or group of beverages made from rice, nuts and/or seeds soaked and blended with water to produce a drink with a milky appearance which is then sweetened and served over ice so it is cool and refreshing.
To create this Ackeechata I started by soaking rice, almonds and cinnamon for the base then added the cooked ackees to make the drink creamy.
Lightly sweetened with cane sugar, the finished product was then poured over ice and spiked with a shot of Cinnamon Whiskey 😋. It’s the perfect drink to have with your feet propped up on a warm summer evening after a long day of work!
The inspiration for this drink came from the delicious horchata hubby and I enjoyed at the Taqueria Mexico in Waltham, Massachussets last fall. Tucked away at the end of a row of houses on a narrow street, no where near where you’d think you’d find a restaurant was this cozy, bustling joint. We knew we were in for a treat the moment shuffled ourselves in from the cold and found every table full with severs busily moving about. In old school Jamaican taxi stylin we “smalled up” ourselves near the door and patiently waited for a table to open up. As luck would have it we didn’t have to wait long and were soon seated, for what was one of the most enjoyable meals we’ve had to date.
As with the Peanut Punch, when this horchata came back to mind, my attempt was not to recreate it, but to make something that could stand alongside it; and like the peanut punch, I believe I achieved just that.
What do you think? As always, feel free to share your thoughts in the comments section below.
If you make this or any of the other recipes from the site, be sure to #amazingackee so that I can see your posts across social media.
Thanks for stopping by, until next time!
Tools used for this recipe:
Ackeechata (Ackee Horchata)
- 3/4 cup Long grain rice washed
- 3/4 cup Almonds I used blanched & slivered
- 3 cups Water
- 1 Cinnamon Stick
- 1 cup Ackee boiled (or canned)
- 5 tbsps Sugar or more if you would like it sweeter
- Splash of Vanilla Extract
- Cinnamon Whiskey optional
- Ground cinnamon optional
Combine rice, almonds, cinnamon stick and water in a bowl; cover with plastic and let sit overnight (or a minimum of 4 hours). If you're pressed for time, heat the water and pour it over the rice, almonds and cinnamon, cool briefly and then proceed, however, it will not have a chance to develop as nice a flavour.
When ready to blend, remove cinnamon stick and pour into blender. Blend till smooth then pass through a cheesecloth lined strainer. Press gently to extract all the liquid.
Rinse blender and return strained liquid to jug. Add ackee, sugar and vanilla. Blend till smooth, taste and add more sugar if desired.
Serve chilled over ice, dust with cinnamon powder if desired. (If using the whiskey, pour a shot over the ice into the glass before pouring the Ackeechata)