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A MARIO BATALI RECIPE

Horchata Matata

In my high school days in Madrid, we often celebrated the arrival of spring with a couple of refreshing glasses of horchata, served at outdoor cafes all over the city. I make mine with barley, cinnamon and agave nectar. Now that high school is behind me, I add in a shot of dark rum for a truly no worries beverage.


Ingredients

Makes 6 servings

  1. 1 cup pearl barley

3 cups water

1 cup ice

1 teaspoon cinnamon

½ cup agave nectar

1 shot dark jamaican rum per serving, optional

more ice, to serve

Directions

Soak the pearl barley in the water overnight.

 

The next day, put the contents in a blender with the cup of ice, cinnamon and agave nectar.  Blend for 3 minutes, then strain through cheese cloth or nut milk bag.

 

Chill, then pour over ice and float a shot of dark rum on top, if desired.

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