Transform traditional Mexican horchata into a creative Cinco de Mayo dessert with these soft, moist, and pillowy Baked Horchata Glazed Donuts!
Did you miss it?
I had my baked donut debut last week and it was a freaking doozie. Baked Brown Butter Churro Donuts. Yea, that’s right. A churro donut. They were pretty epic.
And now I’m totally obsessed with my donut pan.
Asheley’s not complaining. She is a strong supporter of my baked donut phase. And suddenly is very eager to help taste test.
Quality control, she tells me.
So let’s talk horchata. Love it? Hate it? No idea what it is?
Don’t feel bad. Up until a few years ago, I had no clue either.
It’s a refreshing, cinnamon-y milky drink popular in Latin America that apparently varies greatly depending upon who’s making it. Every country does it a little different. According to the end-all-be-all source of internet knowledge, Wikipedia, this version is most closely aligned with Guatemala.
I guess I was subconsciously thinking about the mission trip Asheley and I took there last summer? Who knows.
So the Guatemalan version. Rice, water, and cinnamon hangs out in the kitchen and pulls an all-nighter. Then they get blended like crazy and mixed with almond milk and a touch of vanilla. Piece of cake. Donut.
Aside… Do you know how much it pains me to keep typing donut? I cringe a little each time. Doughnut. Ah, that’s better.
Oh, and if you aren’t into the whole horchata-making process, you can easily skip a step and just go buy some horchata. Go ahead, I won’t judge you… maybe.
It is quite easy to make, but you just need to plan a day ahead since the rice and cinnamon needs some time to soak. So if you want your donuts and you want them now, check out a grocery store with a high-quality Latin food aisle. They should have horchata or at least a good horchata concentrate that you can thin out with water.Print
Want another baked donut option this Cinco de Mayo. Heck, forget that. They are too good for one day a year. Want another baked donut option for every day?