Tipple | Fig Leaf Horchata

Horchata, a traditional Mexican drink, is a blend of rice milk, cinnamon and sugar that makes a comforting sip, whether you drink it warm or cold. It’s an excellent tipple for sipping around the bonfire, too. Add toasted marshmallows if you don’t scoff them straight off the stick...

Serves 8

3 ltr almond milk (we used Rude Health almond milk)
5 cinnamon sticks 
2 tbsp maple syrup
2 fig leaves (optional, but they add a deliciously unique flavour)
45ml amaretto shot per person (optional)
Toasted marshmallows (optional)

1 Add the almond milk, cinnamon sticks, maple syrup and fig leaves to a large fireproof pan. There’s a nip in the air, so all the more reason to pop an extra marshmallow in your horchata… or perhaps a splash of amaretto?

2 Gently warm through over a low heat. You want to heat the ingredients slowly so that they infuse their flavour into the milk without evaporating too much of the liquid away. Stir occasionally to ensure the milk doesn’t catch on the bottom of the pan.

3 Taste and check the sweetness, if you have a sweet tooth, add a little more maple syrup.

4 Once ready, leave to cool, then place in the fridge until needed. When ready, reheat gently. To serve, ladle the liquid into your favourite mug, add a shot of amaretto if desired, and add a toasted marshmallow or two.

Cook’s note: We've used Rude Health here because the base of their milks is organic rice milk, making this a much speedier version of the classic, where you have to soak rice in water overnight before blending it.

This recipe is from our November ‘Gathering’ feature, Dark and Chilli Nights, a menu for a Mexican(ish) get together around a fire. The menu also includes Chipotle Chill Pork Shoulder Tacos, Lime Pickled Onions, Pickled Slaw, Pulled Wild Mushroom Chipotle Tacos, Smoky Mac ‘n’ Cheese, Avocado, Basil & Jalapeno Cream, Jalapeno Salsa Verde, Chipotle Crumb and Churros with Chocolate Orange Dipping Sauce. The recipes are by Amy Moore and the photography by Jonathan Cherry.

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More from our November issue…

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Recipe | Cattern Cakes

Make these Cattern Cakes for St Catherine’s Day or to remember the Catherine Wheel on Bonfire Night

St Catherine’s Day falls on 25 November and celebrates St Catherine of Alexandria, who was condemned to death on a torture instrument known as a breaking wheel. Catherine wheel fireworks are named after her because of this association and foods celebrating her day – such as cattern cakes – are made in the shape of swirls. The day was once widely celebrated and known as Catterntide. In Medieval times it marked the beginning of Advent, which actually begins on 29 November this year.

St Catherine is the patron saint of spinners, weavers and lacemakers, and the latter used to take their annual holiday on this day. In her wonderful book Cattern Cakes and Lace (Dorling Kindersley), Julie Jones writes that lacemakers would set aside a small sum of money to provide tea and cakes on this day. This is based on her recipe for Cattern cakes, but slightly adapted.

Makes 8-10 cakes
275g self-raising flour
¼ tsp ground cinnamon
25g currants
50g ground almonds
2 tsp caraway seeds
200g caster sugar, plus extra for sprinkling
100g butter, melted
1 medium egg, beaten

1 Preheat the oven to 190C/Fan 170C/ Gas 5. Sift the flour and cinnamon into a large mixing bowl and add the currants, almonds, caraway seeds and sugar.
2 Add the melted butter and beaten egg and mix to form a soft dough.
3 Roll out onto a floured surface to about 2cm thick and cut out rounds using an 85mm biscuit cutter, then lay them onto a piece of baking parchment on a baking tray.
4 Take a knife with a sharp point and draw a swirl into the surface of the biscuit, then sprinkle on a little sugar.
5 Bake for around 10 mins or until they are browned and slightly risen. Cool on a wire rack.

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More from our November issue…

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