Horchata Recipe
Traditional Mexican rice drink
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Ingredients
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Rice Mixture
Sweetening and Flavoring
Garnish (optional)
Method
Preparation of Rice Mixture
- 1
Rinse the Rice
In a fine mesh strainer, rinse 1 cup of long-grain white rice under cold water until the water runs clear. This removes excess starch and prevents the horchata from being too thick.
- 2
Soak the Rice
In a blender, combine the rinsed rice, 4 cups of water, and 1 cinnamon stick. Let it soak for at least 2 hours or overnight for the best flavor.
Blending and Straining
- 3
Blend the Mixture
After soaking, blend the rice mixture on high speed for about 1-2 minutes until the rice is fully broken down.
- 4
Strain the Mixture
Using a fine mesh strainer or cheesecloth, strain the blended mixture into a large bowl or pitcher, discarding the solids. Press down to extract as much liquid as possible.
Flavoring the Horchata
- 5
Add Sweeteners and Milk
To the strained liquid, add 1 cup of granulated sugar, 1 tsp of vanilla extract, and a pinch of salt. Stir until the sugar has completely dissolved. Then, add 2 cups of milk (or almond milk) and mix well.
- 6
Chill the Horchata
Refrigerate the horchata for at least 2 hours before serving to allow the flavors to meld together.
Serving Suggestions
- 7
Serve Chilled
Serve the horchata over ice cubes in glasses. Optionally, sprinkle ground cinnamon on top for garnish.