Description
A refreshing and traditional Mexican drink made from soaked rice, cinnamon, milk, and sugar, horchata is a sweet and creamy beverage perfect for cooling down on warm days or serving alongside your favorite Mexican dishes. This recipe captures the authentic flavor with a simple blender preparation and an overnight chill for maximum infusion.
Ingredients
Scale
Horchata Ingredients
- 1 cup uncooked long grain white rice (rinsed until water is clear)
- 4 cups water
- 1 cinnamon stick (or 1/2 tablespoon ground cinnamon)
- 1/2 cup milk
- 1/2 tablespoon vanilla extract
- 1/3 cup white sugar (adjust up to 2/3 cup for sweetness)
Instructions
- Rinse Rice: Pour the rice into a mesh strainer and rinse it under running water for about 30 seconds or until the water runs clear. This removes excess starch and impurities. Transfer the rinsed rice to your blender.
- Blend Rice and Cinnamon: Add 4 cups of water and the cinnamon stick to the blender. Blend on high speed for about 1 minute until the rice is slightly broken up, helping to release the flavors.
- Soak Overnight: Pour the blended mixture into a container and refrigerate overnight, ideally 7 to 8 hours, to allow the flavors to infuse thoroughly. A minimum of 3 hours can be used in a pinch, but longer soaking makes a richer taste.
- Strain Liquid: After soaking, pour the mixture through a fine mesh strainer into a pitcher, removing the rice solids and cinnamon stick. Discard the solids.
- Mix and Serve: Stir in vanilla extract, milk, and white sugar to taste, mixing well. Serve the horchata over ice and optionally sprinkle with cinnamon for garnish.
Notes
- You can adjust the sugar quantity according to your taste preference.
- For a dairy-free version, substitute milk with almond milk or coconut milk.
- Using a cinnamon stick gives a more subtle and authentic cinnamon flavor than ground cinnamon.
- Ensure the rice is well rinsed to avoid cloudiness and graininess in the drink.
- Horchata is best served chilled, so keep it refrigerated after preparation.
