Horchata (again!)

At the risk of beating this horchata idea to death, I did come up with a new idea that I believe is unique. Horchata is based on rice extracted in water, of course, so the pH tends to be high and this makes the product difficult to package unless you do it aseptically. What I have devised is a new process to reduce the pH to below 4.0 (ideally around 3.7 - 3.9) without an acidic flavor. This means you can hot-fill the product and still have a classic horchata flavor.

The traditional drink still has a cinnamon and vanilla flavor, but we've also made a couple of fruit type varieties if anybody is interested - mango and prickly pear (tunas). We call the latter Oaxaca style although I understand Oaxaca is in the south of Mexico and fairly wet and tropical, so maybe that isn't great country for prickly pear cacti. Of course we could suggest a whole range of different flavors.

If you have an interest in making single strength hot-fill horchata we'd be happy to send you samples and a suggested formula. I don't believe such a product is currently on the market, at least in the US.