Horchata

Prep: 8 15

Cook: 0

Total Time: 8 15

Yield: 6 servings

Course: Drink

Cuisine: Mexican

Calories: 261kcal

Author: Jessica Gavin

If you're a fan of refreshing and creamy drinks, you should definitely try making horchata at home. This traditional Mexican drink is not only delicious but also a great way to cool down during hot summer days.

Ingredients

▢ 1 cup (200 g) long grain rice, uncooked
▢ ½ cup (50 g) sliced almonds, optional
▢ 1 cinnamon stick
▢ 4 cups (960 ml) cold water, divided
▢ 1 ½ cups (360 ml) whole milk, or evaporated milk
▢ ½ cup (100 g) granulated sugar
▢ 1 teaspoon (5 ml) vanilla extract

Instructions

Wash the Rice - Add rice to a fine-meshed strainer. Rinse under running warm water until the water runs clear, scrubbing the rice in between your fingers several times, about 30 seconds. Shake and lightly press with hands to drain.
Blend - To a high-speed blender, add the rice, cinnamon, almonds (if using), and 2 cups water. Blend on high speed until the ingredients are ground, about 1 minute. Add the remaining 2 cups of water and blend on high speed for 30 seconds. There should be some small pieces, and it should not be completely smooth.
Soak - Cover and transfer the blender cup to the refrigerator. Chill for at least 8 hours or overnight. Alternatively, transfer to a large bowl, cover, and refrigerate.
Strain - Pour the rice mixture through a fine mesh strainer lined with a triple layer of cheesecloth into a large bowl or pitcher. Form a pouch with the cheesecloth and gently squeeze out as much liquid as possible. Discard the cheesecloth and solids. For an even smoother consistency, strain again.
Flavor the Horchata - To the strained rice mixture, stir in the milk, sugar, and vanilla. Add more sweetener to taste.
To Serve - Refrigerate before serving. Pour the horchata over ice, garnished with more ground cinnamon or a cinnamon stick.

Notes

Recipe Yield: About 6 cups
Serving Size: 1 cup
Storing: Refrigerate for up to 3 days.
Cinnamon Selection: Soft Mexican cinnamon (canela) is used for this recipe. Saigon cinnamon has a slightly sweeter taste, most commonly found in the market. Blending time may be needed to break down the harder cinnamon. For a stronger taste, add two sticks.
Using Ground Cinnamon: Add 1/2 to 1 teaspoon for 1 cinnamon stick.
Using Sweetened Condensed Milk: Add 3/4 cup (180 ml, 6 ounces) to replace the sugar.
Sweetener Options: Replace sugar with pure maple syrup or honey.
Make it Dairy-Free: Use coconut milk, almond milk, cashew milk, rice milk, or soy milk.

Nutrition

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Recipe Video