Pump­kin seed horchata

Los Angeles Times - - FOOD & DINING - Note: From Arielle John­son

15 min­utes, plus steep­ing time. Serves 6 to 12.

2 cups shelled raw pump­kin seeds 2 quarts wa­ter, more if de­sired 6 all­spice berries 2 cin­na­mon sticks ½ cup light brown or turbinado sugar ¾ tea­spoon sea salt, or to taste 1. In a non-re­ac­tive pot or con­tainer, com­bine the pump­kin seeds, wa­ter, all­spice and cin­na­mon. Cover and steep the mix­ture for 2 hours on the coun­ter­top, or re­frig­er­ate overnight. (If you’re pressed for time, soak the in­gre­di­ents us­ing hot wa­ter and store at room tem­per­a­ture for 90 min­utes; this will yield a slightly less-creamy horchata.)

2. Pour the mix­ture into a blender (this may need to be done in batches), along with the sugar and salt and blend at high speed until the seeds are com­pletely bro­ken down and the mix­ture is light and creamy, 3 to 4 min­utes.

3. Strain the mix­ture us­ing a fine mesh strainer, push­ing out all of the liq­uid and dis­card­ing the solids. Add ad­di­tional wa­ter to thin if de­sired. This makes about 1 1⁄2 quarts horchata, de­pend­ing on your de­sired thick­ness. The horchata will keep, cov­ered and re­frig­er­ated, up to 2 to 3 days. Serve over ice.

Glenn Koenig Los Angeles Times

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