To make traditional Mexican horchata, follow these steps:
Ingredients
- 1 cup uncooked white long-grain rice
- 2 cinnamon sticks (about 3 inches each)
- 8 cups water (divided)
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- ½ teaspoon vanilla extract (optional)
- Sugar to taste (about ¼ to ⅓ cup)
- Ground cinnamon for garnish (optional)
- Ice for serving
Instructions
- Rinse and soak the rice: Rinse the rice under cold water. Place the rice, cinnamon sticks, and 4 cups of water in a bowl. Cover and refrigerate overnight or for at least 4 hours to soak and infuse the flavors.
- Blend the mixture: Remove most of the cinnamon sticks but it’s okay to leave small pieces. Blend half of the rice and soaking water with some cinnamon pieces until very smooth and pasty (about 4 minutes). Repeat with the other half.
- Strain: Using a fine mesh strainer or cheesecloth, strain the blended mixture into a pitcher, pressing to extract as much liquid as possible. Discard the solids.
- Add milks and flavor: Stir in the evaporated milk, sweetened condensed milk, vanilla extract, and the remaining 4 cups of water. Mix well.
- Sweeten and chill: Taste and add sugar if needed. Chill the horchata well before serving.
- Serve: Stir before serving and pour over ice. Optionally, sprinkle with ground cinnamon for garnish.
This method yields a creamy, sweet, and refreshing horchata, perfect for enjoying cold
