Our table was throughly impressed. A dinner full of punchy unexpected flavors and a really laid back vibe from the whole place.
(clockwise: pickled beet eggs, lamb shepherds pie, flan, coconut tapioca pudding with spiced pears, awesome soup spoons.)
The element that stuck with me was the horchata. Spiked with rum (honestly I don't know what kind) it became a joyful creamy, cinnamon laced experience. Something like a Mexican white Russian or Eggnog. However, much thinner than eggnog, as horchata is made from almond or rice milk, and dairy free! It sparked a discussion with my friend about coquito, a Puerto Rican coconut holiday drink, which I am going to mix up and bring to her later this week. (Stay tuned for coquito.)
Here is La Brasa's dreamy horchata over crushed ice.
What is HORCHATA, you ask? A milky drink made from rice (or almonds or chufa) soaked with cinnamon. Sugar is added and sometimes other spices or vanilla. It is special, simple and refreshing.
So I had this new discovery, horchata with rum. Here I was, going along, thinking virgin horchata was perfect. So I had to try it again. However, not in the mood to make horchata or even crush ice,
here is my lazy version.
I totally just bought an horchata from my local taqueria and brought it home. Shout out to La Victoria Taqueria, you rock. (Finally a good taqueria around here. You make me so very very very happy.) When I go in there to get food I always order an horchata because it is awesome, it is delicious, creamy, sweet, goes with spicy food, makes me smile, and think of California. And when I ask for the horchata, the same girl always looks me in the eye and smiles like "Oh, yeah, good ordering, you know whats up!" I love that feeling. If I was her, I would sip on horchatas all day long.
But this is an horchata for after work, hear that everybody? So bring home your takeout horchata, try not to drink much on the way, this is the hardest part of it all.
Toss in a jigger of Cachaca and some optional ice. Done!
Cachaca is a white spirit, like rum, that is made in Brazil from sugarcane juice. It was a great flavor pairing with the cinnamon and creamy elements. Instead of cachaca you could use white or light rum.
This is obviously not a precise science, it will likley taste superb no matter what you do. I swear you will not regret it. You will only regret when the horchata is empty and that you didn't buy a second one.
Maybe one day I will make horchata from scratch and then I will link to this post. For now, save yourself time and find your closest most awesome taqueria.