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A-nontraditional-twist-on-Horchata-that-is-as-unique-as-the-fruit-used-to-make-it,-ackees
Chantal

Ackeechata (Ackee Horchata)

Though not authentic this twist on horchata is as unique as the fruit used to make it
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Servings: 4 servings
Ingredients Method Notes

Ingredients
  

To soak:
  • 3/4 cup Long grain rice washed
  • 3/4 cup Almonds I used blanched & slivered
  • 3 cups Water
  • 1 Cinnamon Stick
To finish:
  • 1 cup Ackee boiled (or canned)
  • 5 tbsps Sugar or more if you would like it sweeter
  • Splash of Vanilla Extract
For serving:
  • Ice
  • Cinnamon Whiskey optional
  • Ground cinnamon optional

Method
 

  1. 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.
  2. 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.
  3. Rinse blender and return strained liquid to jug. Add ackee, sugar and vanilla. Blend till smooth, taste and add more sugar if desired.
  4. 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)
  5. Enjoy!

Notes

*You may have to double up the cheesecloth so the holes are fine. Alternately, you can use a nut milk bag