Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Horchata Base
Garnish (optional)
Method
Horchata Base
- 1
Soak rice
Rinse 1 cup long-grain white rice under cold water until the rinse runs mostly clear. Transfer rinsed rice to a medium heatproof bowl. Pour 2 cups hot (not boiling) water over the rice and add the whole cinnamon stick (if using). Stir, cover, and let soak at room temperature for 1 hour. Soaking softens the rice and releases flavor.
- 2
Blend rice mixture
After soaking, remove the cinnamon stick and discard (or reserve for infusion if you like stronger flavor). Transfer the rice and its soaking water to a blender. Add 1 cup whole milk and blend on high for 1 to 2 minutes until the rice is finely ground and the liquid is milky. If your blender is small, blend in two batches.
- 3
Strain and combine
Place a fine-mesh strainer lined with a double layer of cheesecloth (or a nut milk bag) over a large pitcher. Pour the blended rice mixture through to strain out solids, pressing gently with a spatula to extract as much liquid as possible. Discard the rice solids or save for another use (rice porridge).
- 4
Sweeten and finish
To the strained rice liquid in the pitcher, add 2 cups cold water, 1 cup granulated sugar, 1 teaspoon ground cinnamon, 1 tablespoon vanilla extract, and 1 teaspoon fine sea salt. Stir vigorously until the sugar is fully dissolved. Taste and adjust sweetness or cinnamon to preference. If you prefer a thinner horchata, add additional cold water 1/4 cup at a time.
- 5
- 6
Serve
Fill glasses with ice (about 1/2 cup ice per 8-10 oz glass). Stir the chilled horchata well and pour over ice. Garnish with a light dusting of ground cinnamon and a cinnamon stick if desired. Serve immediately.
Garnish (optional)
- 7
Sprinkle about 1/8 to 1/4 teaspoon ground cinnamon on each glass just before serving for aroma and presentation. Add a cinnamon stick to each glass for stirring and garnish.