Horchata Recipe

Rinse and toast (optional)

If using rice, rinse 1 cup of rice under cold water until water runs mostly clear. For extra flavor, toast the rinsed rice in a dry skillet over medium heat for 4–6 minutes until slightly aromatic and just starting to color; if using pre-toasted morro, skip to soaking.

Soak morro and rice

Place 1 cup morro (or 1 cup rice + 1 cup morro if using both) in a heatproof bowl. Add 4 cups of cold water and the 2 whole cinnamon sticks. Cover and let soak at room temperature for at least 4 hours or preferably overnight (8–12 hours) to soften and infuse cinnamon flavor.

Blend base mixture

After soaking, transfer the morro/rice, soak water and cinnamon sticks into a high-speed blender. Add an additional 2 cups cold water (for a total of ~6 cups). Blend on high for 2–3 minutes until the solids are broken down and the liquid is milky and smooth.

Strain

Strain the blended mixture through a fine mesh sieve lined with cheesecloth, a nut milk bag, or a very fine sieve into a large bowl or pitcher. Press or squeeze to extract as much liquid as possible. Discard (or compost) the solids. This yields the horchata base.

While blending or immediately after straining, stir in 1 teaspoon ground cinnamon and 1 tablespoon vanilla extract into the strained base so the flavors incorporate evenly. Taste and adjust cinnamon to preference.

Add 3 tablespoons granulated sugar and 1.5 cups whole milk to the strained base. Whisk or stir vigorously until the sugar is dissolved. If using sweetened condensed milk for extra richness, add 2 tablespoons now and stir until incorporated. Chill the mixture in the refrigerator for at least 1 hour so flavors meld.

Taste after chilling and adjust sweetness or milkiness: add up to 1–2 tablespoons more sugar or 1/4–1/2 cup additional milk if you prefer a creamier or sweeter horchata.

To serve, fill glasses with ice (about 1/2 cup ice per 8-oz glass). Pour chilled horchata over the ice. Sprinkle a light dusting (~1/8–1/4 tsp) of ground cinnamon on top as garnish.

Store leftover horchata in a sealed container in the refrigerator for up to 3–4 days. Stir well before serving as separation may occur.